Grilled Tomatillo Salsa Verde with Steak

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Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4 (steak) 12 (salsa)

Ingredients

• 1.5 lbs beef chuck flat iron steak

• 6 tomatillos

• ½ to 1 white onion, peeled and halved

• 2 Anaheim peppers

• ½ to 1 jalapeno, seeds removed

• 2 cloves garlic, peeled

• 1 large bunch cilantro

• 1/2 to 1 avocado, peeled

• 1-2 limes, juiced

• 3 Tbsp olive oil, divided

• 1 tsp salt, divided

• ½ tsp black pepper, divided

Directions

1. Heat grill to medium-high heat. Place tomatillos, peppers, onion, and garlic on grill and cook until lightly charred and tender. Remove from grill and set aside to cool.

2. Season steak with drizzle of olive oil, salt and pepper. Place on grill and allow to cook 4-6 minutes per side. Remove from heat and let rest for 15 minutes before slicing.

3. Once the grilled vegetables are cooled enough to handle, remove husks and stems from tomatillos, and stems from peppers. Add tomatillos, peppers, onion and garlic into large blender or food processor along with cilantro, avocado, lime juice, 2 Tbs olive oil, ¾ tsp salt, and ¼ tsp pepper. Blend until semi-smooth.

4. Slice steak, across the grain. Top with salsa verde and enjoy.

Notes

• Use whatever peppers you prefer. Bell peppers or poblano peppers being very mild, jalapenos and serrano peppers being a bit spicier. Remove seeds to reduce spice.

• To minimize saturated fat content, choose lean cuts of red meat such as chuck, loin, or sirloin that are classified as USDA Choice or Select instead of Prime. Reduce saturated fat counts even further by using grass fed beef, venison, elk, or bison steaks.

• Use the end of an onion to grease your grill grates. Ensure grill is well heated before cooking steak. When steak is cooked to desired doneness, allow to rest for 15 minutes to lock in the natural juices. Slice meat across the grain for most tender bites.

• Use leftover salsa verde atop any grilled meat, poultry, seafood or veggies. Serve with grilled summer vegetables or over a green salad.

• Store leftover salsa verde in an airtight container, in the fridge for up to a week.

Nutrition: (per 4 oz meat with 1/4 C salsa) Calories: 263 kcals | Total Fat: 18 g | Saturated Fat: 5 g | Sodium: 190 mg | Carb: 4 g | Protein: 21 g | Fiber: 1.5 g.

In the Kitchen | July 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org