I love warm weather and grilling outside. Unfortunately, I live in an apartment where I can’t grill on the patio. That’s what they make cast-iron grill pans for! Alex is definitely a lover of grilled steak, especially NY Strips. What can I say? The man has good taste.
Normally, all I need on a good cut of beef is kosher salt and fresh ground pepper…but every once and a while you need to switch it up! I saw tomatillos on sale at the commissary and had to have them. I can’t do store bought salsa. Sorry Tostidos, you’re garbage.
Lightly charring the vegetables before pureeing them gives this salsa an alluring smokiness; fresh cilantro and tart lime juice added at the end make all the flavors pop. I served mine on top of medium rare skirt steak but you can also spoon it over eggs for breakfast or for a snack with sweet potato chips!
Grilled Tomatillo Salsa
- 1 pound tomatillos, husked and halved
- 2 jalapenos, halved and seeded
- 1 small onion, sliced 1/2 inch thick
- 2 garlic cloves, unpeeled
- 2 tablespoons olive oil oil
- 1/4 cup cilantro leaves
- 2 tablespoons fresh lime juice
- Salt and freshly ground pepper
Preheat a grill pan. In a bowl, toss the tomatillos, jalapenos, onion and garlic with 2 tablespoons of the oil. Grill over high heat, turning occasionally, until the vegetables are slightly softened and charred in spots, 5 minutes. Let cool slightly, then transfer to a food processor. Pulse until coarsely chopped. Add the cilantro, lime juice and pulse until chunky. Season with salt and pepper and serve warm or at room temperature.
*This salsa can be made ahead of time and refrigerated for up to 4 days.