Outside Skirt Steak with Roasted Tomatillo Dip
Outside Skirt Steak with Roasted Tomatillo Dip
INGREDIENTS
Vegetable Oil 1/3 cup
Ground Cumin 1/2 Tsp
Steak Seasoning 1/2 Tsp
Small wooden sticks, soaked in water as needed
Tomatillo Dip
Vegetable oil 2 Tbsp
Green tomatillos, washed and husk removed 5
Fresh hot chili pepper 1
Garlic clove, minced 1
Water 1/2 cup
Lime, juice 2
Coarse sea salt to taste
Fresh ground pepper to taste
LET'S GET COOKING!
Turn on grill to medium high or the oven to 450°F.
Coat tomatillos and chili pepper with oil and place on the grill or in a baking pan in the preheated oven. Frequently turn the tomatillos slightly charring skin while remaining firm. Remove from grill or oven and place in a blender. Add the rest of the dip ingredients, season with salt and pepper and blend until smooth.
Place in a bowl and refrigerate while preparing steak bites. (Sauce may be prepared up to 4 days ahead and kept refrigerated).
Slice steak into 1" thick strips. Combine cumin, steak seasoning and salt in a mixing bowl. Season the steak strips with the seasoning.
Remove the wooden sticks from water, pat dry and thread the meat into the sticks.
Turn the grill on medium high and drizzle oil on steak skewers. Place on the grill and cook for 1-2 minutes on each side. Place on a platter and serve with Roasted Tomatillo Dip on the side.