Ingredients
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1 russet Potatoes
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1 Tbsp ground Cumin
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¾ tsp Kosher Salt
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2 Tbsp extra-virgin Olive Oil
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1 cup sliced Red Onion
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2 medium Tomatillos
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1 small Jalapeno Pepper
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¼ cup Pico De Gallo
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1 Tbsp fresh Lime Juice
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1 lb.flank Steak
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2 tsp ground Coriander
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½ cup chopped fresh Cilantro
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2 oz queso fresco (fresh Mexican Cheese
Directions
We recommend doubling the recipe for this smoky tomatillo sauce. It’s also fantastic on grilled chicken and shrimp. Serve this hearty dish with a salad of romaine and radishes with a tart lime dressing.
Steps
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1
Done
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Cut potato into 8 (½-inch-thick) wedges. Combine potato wedges, 1½ teaspoons cumin, and ¼ teaspoon salt in a bowl; toss to coat. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; add potatoes. Cook, turning often, until potatoes begin to brown, about 5 minutes. Reduce heat to medium; cook until potatoes are golden brown, about 15 minutes. Add onion; cook, stirring occasionally, 4 minutes. Remove from heat, and keep warm. |
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2
Done
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Meanwhile, heat a medium cast-iron skillet over medium-high. Add tomatillos and jalapeño; cook until charred on all sides, about 8 minutes. Remove from heat. Combine tomatillos, jalapeño, pico de gallo, 2 teaspoons lime juice, and ¼ teaspoon salt in the bowl of a mini food processor. Process until finely chopped, about 1 minute. |
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3
Done
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Heat remaining 1 tablespoon oil in cast-iron skillet over medium-high. Season both sides of steak with coriander, remaining ¼ teaspoon salt, and remaining 1½ teaspoons cumin. Add steak to skillet; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Remove to a cutting board; let stand 5 minutes. |
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4
Done
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While steak rests, toss cooked potato wedges and onions in a large bowl with cilantro, queso fresco, and remaining 1 teaspoon lime juice. Cut steak against the grain into thin slices; drizzle with the tomatillo sauce. Serve steak and sauce with potato mixture. |
