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Categories:
serrano pepper oregano garlic olive oil garlic pepper skirt orange tomatoes red onion salt pepper cilantro
Viewed: 15 - Published at: 5 years agoIngredients
- 1 whole Serrano Pepper
- 2 Tablespoons Dried Oregano
- 1 whole Lime, Juiced
- 4 cloves Garlic
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic Salt
- 1 teaspoon Pepper
- 1 pound Skirt Steak
- 6 whole Tomatillos, Husked And Roughly Chopped
- 2 whole Orange, Off The Vine Tomatoes
- 1 cup Cherry Tomatoes
- 1/2 whole Red Onion, Chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/4 cups Cilantro
- 1 whole Lime, Juiced
Method
- For the marinade, in a food processor, combine serrano pepper, oregano, lime juice, garlic, olive oil, garlic salt, and pepper.
- Pulse until combined.
- Pour mixture into a Ziploc bag and add steak.
- Shake to coat the steak.
- Let marinate for at least 1 hour.
- To prepare the veggies, preheat the oven to 450 degrees F.
- Add chopped tomatillos, tomatoes, and onion to a cooking sheet.
- Spray with cooking spray and sprinkle with salt and pepper.
- Roast for 20 minutes.
- Remove mixture from the oven and put in the bowl of a heat safe food processor.
- Add in cilantro and lime juice.
- Pulse until ingredients are pureed.
- While veggies are roasting, prepare the steak.
- Heat a grill pan to high.
- Add steak to the grill pan, and cook about 3 or 4 minutes per side, until the meat is cooked through.
- Remove meat from the grill and slice against the grain.
- Top with tomatillo sauce and any additional tomatoes.
- Recipe from Cooking Light August 2012.
