Tomatillo Steak Salad

Autumn may be flowing in, thank goodness, but I’m not above having a nice salad.  Even though it wasn’t intended.  How would a salad happen accidentally?  It’s easy when you are having a flighty moment.

I definitely knew I wanted to do grilled skirt steak with a tomatillo sauce.  I was thinking a rustic type of sauce to act as the veg portion of the dinner.  That didn’t work out as you will see.

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We didn’t have much luck with growing tomatillos the past few years so we didn’t attempt it this year but luckily the farmer’s market had some.  Our garden has produced a bumper crop of hot peppers.  I just wish tomatillos weren’t so sticky once you peel the papery covering off.  Cut the tomatillos in half and keep the pepper whole.  Fire up the grill and roast the tomatillos and pepper until they start to char.  You don’t want charcoal veg as a result so keep an eye on this as it will cook quickly.

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As I said my plan was to have a rustic meal but I realised a grilled potato and a bit of steak wouldn’t cut it.  When I did up the sauce it became more of a dressing rather than a veg side.  So salad it was!  Using a food processor add the tomatillos and pepper.  I kept the seeds to give it a kick.  Throw in a couple of cloves of garlic, a teaspoon or so of cilantro, and a few splashes of lime juice and olive oil.  Blend.

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I kept the steak simple seasoned with sea salt, pepper, and worcestershire sauce.  Because it is grass fed be careful on how hot you cook it.  Sear then lower the heat.  Keeps it tender. Slice the steak and top with the tomatillo sauce. Any leftover sauce can be frozen for later.

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Roasted Tomatillo Salsa and Tacos with a Cuban Flair

Our tomatillos are coming along like crazy so it is time to pick them and make delicious food.  There isn’t any way to use them all at once so I’ll be freezing a bunch this week to keep up with it all.  We had roast pork left over as well as the marinade from the Cuban sandwiches I made so I thought with these ingredients and a tomatillo salsa we’d have a delicious dinner.

I enjoyed puttering about the kitchen making the various components to this dish.  First on the list were the easy tortillas.  Though it is hot work in the summer!  I found this tomatillo salsa recipe that was easy to make and needed some hot peppers.  Which are ready to pick in our garden!

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Remove the husks of about a pound of tomatillos, rinse and slice them in half.  Place them face down on a baking sheet.  Add two jalapenos and two cloves of garlic with the skins still on.

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Broil until the three ingredients are charred.  Keep an eye on them while broiling as you don’t them to be charcoal!

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The original recipe calls for using a mortar and pestle.  One I don’t have one and two I’d rather have this quick and easy.  I do have, however, a blender!  Top the peppers, skin the garlic, and remove the toughest char on the tomatillos.  Add this to the blender.  Slice about 1/4 of a small onion and two tablespoons of fresh cilantro.

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Add the juice of half a lime.

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Season with salt then pulse in the blender.

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The hard part is over!  Not that it’s been that hard up to now.  🙂  For the tacos prep the veg you want in the dish.  In addition to the mushrooms, onions, and sweet pepper I picked a Ring O’ Fire pepper and a poblano pepper.

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I sliced up the remaining pork and sauteed it with the onion in a little bit of olive oil.

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Add in the peppers and mushrooms and saute for a couple of minutes.  Then add about 3/4 cup of the marinade and simmer until the sauce reduces by more than half.  Spoon some down the middle of the tortilla.

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Sprinkle shredded cheese over the filling and spoon the tomatillo salsa over the cheese.

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Add the sour cream and enjoy!

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The tomatillos worked really well with the citrus of the marinade.  A bit messy to eat though!

 

Time to Start Enjoying the Bounty of the Garden…

We were lucky to have a good friend take care of our gardens with her kids. She even sent pictures to us! I got a kick out of that. 😄

Despite seeing the photos it was surprising how well some of the plants were doing. The tomato plants and pepper plants struggled a bit when we planted them. The pepper plants didn’t seem to like the Epsom salts at first. What difference a few weeks make! The peppers are thriving and the tomato plants shot up big and strong and we will have a bigger harvest this year than last.

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I love how tomatillos look like lanterns whilst they are growing.

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I never appreciated how beautiful the flowers of vegetables can be until we seriously started growing them. Green beans have one of my favourites.

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Our son helped make a delicious black currant, gooseberry, and apple crumble. So good! Our little bushes are bursting this year much to my husband’s delight, he loves the tartness of these berries.

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Our flower garden survived the huge hacking we did to reclaim the garden. It seems counterintuitive to do that but the proof is in the pudding. The garden is happy and thriving sharing a beautiful bouquet of blooms.

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It’s turning into a great year. 😊