Ingredients
Ingredient Checklist
4 medium tomatillos, husked, rinsed, and coarsely chopped (8 ounces)
¼ cup chopped fresh cilantro
1 medium fresh jalapeño pepper, seeded and finely chopped (see Tip)
1 clove garlic, minced
¼ teaspoon salt, divided
1 (1 1/4 to 1 1/2 pound) beef flank steak, 1 inch thick
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon ground pepper
¼ cup crumbled queso fresco or grated Monterey Jack cheese (1 ounce) (Optional)Directions
Step 1
For tomatillo salsa, combine the tomatillos, cilantro, jalapeño, garlic, and 1/8 teaspoon salt in a food processor. Cover and process until mixture is chopped. Set aside.
Step 2
Trim fat from steak. Score both sides of the steak in a diamond pattern; set aside. Stir together chili powder, cumin, garlic powder, ground pepper, and the remaining 1/8 teaspoon salt (see Tip) in a small bowl. Sprinkle evenly over both sides of the steak.
Step 3
For a charcoal grill, place the steak on the grill rack directly over medium coals. Grill, uncovered, for 17 to 21 minutes for medium (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat the grill. Reduce heat to medium. Place the steak on the grill rack over the heat. Cover and grill as directed.)
Step 4
Transfer the steak to a cutting board. Cover loosely with foil; let stand for 5 minutes. Thinly slice the steak diagonally across the grain. Serve with the reserved tomatillo salsa. If desired, sprinkle with queso fresco (or Monterey Jack) How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
