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Grilled Steak with Avocado-Tomatillo Salsa and Tortillas

Grilled Steak with Avocado-Tomatillo Salsa and Tortillas
You may also accompany this Southwestern-inspired dish with sour cream and shredded jack cheese.

Ingredients:

  • 1/2 lb. fresh tomatillos, husks removed
  • 2 to 3 serrano chilies
  • 2 unpeeled garlic cloves
  • 2 small ripe avocados, pitted and peeled
  • 1 Tbs. chopped fresh cilantro
  • Juice of 2 limes
  • Salt and freshly ground pepper, to taste
  • 2 New York strip steaks, each about 12 oz. and
      1 inch thick
  • Grapeseed oil for grilling
  • 8 to 12 flour tortillas, warmed

Directions:

Bring a large saucepan two-thirds full of water to a boil over high heat. Add the tomatillos, return to a boil and cook until tender, 3 to 4 minutes. Drain and let cool to the touch, about 20 minutes.

In a dry small fry pan over medium-high heat, roast the chilies and garlic, tossing occasionally, until blackened and tender, 8 to 10 minutes. Remove from the heat and let cool to the touch. Remove the skin and seeds from the chilies and chop the chilies coarsely. Peel the garlic.

In a food processor, combine the tomatillos, chilies, garlic, avocados, cilantro and lime juice and process until smooth and blended. Season with salt and pepper. Cover the salsa and refrigerate until ready to serve.

Prepare a hot fire in a grill. Season the steaks with salt and pepper and brush with the grapeseed oil. Grill the steaks until seared and browned, 2 to 3 minutes per side for rare to medium-rare, 4 to 6 minutes per side for medium to medium-well. Transfer the steaks to a carving board and let rest for 5 minutes before slicing.

Slice the steaks crosswise into 1/4-inch-thick strips and transfer to a warmed platter. Pass bowls of salsa and a plate of warm tortillas alongside.
Serves 4.
Williams-Sonoma Kitchen.