Wednesday, September 22, 2010

Tonight's Dinner - Grass Fed Steak Tacos Topped with Just Picked Roasted Tomatillo Salsa

As the tomatoes are on their way out, the tomatillos are on their way in! This season's have been so delicious (very sweet and a slight bit tangy) ideal for a fresh salsa. Luckily we also have amazing peppers (both hot and sweet) at the farm as well as heaps of beautiful cilantro that move so nicely together in the gentle breeze.

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Roasted Tomatillo Salsa
What you need:
20 Tomatillos Papery Skins Removed (mine were purple)
2 Red Onions Halved
2 Cloves of Garlic
2 Green or Red Peppers Halved and Seeds Removed
1 JalapeƱo or other Hot Pepper Halved and Seeds Removed (You can leave the seeds in if you want a spicier salsa)
Juice of 1 lime
2 Tablespoons of Honey
Olive Oil

Preheat the oven to 375 and line a baking sheet with foil (don't use a flat sheet without sides as juices will escape from the tomatillos while baking). Take the first 5 ingredients above and add to the baking sheet with a bit of olive oil drizzled over the top. Roast for 25 minutes or so.

Remove from oven and let cool for 5 minutes.

Add to a food processor (if juices have spilled onto the sheet add then to the processor as well) along with the lime juice and honey.

Pulse until blended to desired consistency. Add salt to taste.

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Grass Fed Steak Tacos
Sirloin or Strip Steak (you will need about 2 to 3 ounces per person)

Steak Dry Rub
2 Teaspoons of Ground Cumin
2 Teaspoons of Ground Coriander Root (Cilantro)
Sprinkle of Red Pepper Flakes
Black Pepper

Combine the above in a spice grinder or small bowl and mix. Rub the steak (I used sirloin) with the spice mixture and set aside for 10 minutes before grilling.

Heat grill (or grill pan) and grill steak to desired doneness (about 3 minutes per side for medium rare). Allow to rest for about 5 minutes. While the steak is resting heat the tortillas on the grill. Slice the steak thinly and add to warmed tortillas and top with tomatilla salsa and grilled red onions. Add a spoonful of sour cream and chopped grilled scallions on top.

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Serve with beans and rice.

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