Recently I’ve subscribed to a few cooking and home magazines. I always ogle the beautiful pictures and creative recipes when I am in line to check out at the grocery store, but I never actually purchase the magazine. Five dollars seems a little pricey.
I also speed read US Weekly and People when I’m in line, but don’t dare buy those because I know Wes would seriously disapprove. The magazine industry hates me.
However, I finally opted to get a subscription to Cooking Light. Weekday meals were getting a little boring around my house, usually focusing on the same old flavors. And while I could probably eat Mexican inspired meals every day of the week, I know that Wes had to be getting tired of it.
He also had to be getting tired of me “sneaking” in cilantro.
My goal is to put my spin on a Cooking Light recipe at least once a week, pending there is a recipe that actually sounds good. The first recipe I tried was a success!
The August 2012 edition of Cooking Light had a recipe for Grilled Skirt Steak and Roasted Tomatillos. And of course I had a whole bag full of tomatillos just waiting to be used at home.
Have you cooked with tomatillos yet? They can be a little daunting I know, especially when their husk is covered in dirt. But, just peel the husk back, rinse the stickiness off, and you are all set. They are one of my favorite flavors to cook with, adding a little lime-like kick to a dish.
You can find them at most any grocery store; you just might have to do a little searching.
The colors in this recipe are what really sold me. When I came across the picture in the magazine, it was just so pretty! All of the fresh, bright ingredients popped off the page at me.
While I don’t usually cook skirt steak, it was very nice in this dish. I think next time I might try a flank steak though.
Hope you had a fantastic weekend. Things were pretty crazy around my house, so I’m looking forward to a nice relaxing week. Fingers crossed that happens!
- 1 Serrano pepper
- 2 tbsp dried oregano
- Juice from one lime
- 4 cloves garlic
- 1 tbsp olive oil
- 1 tsp garlic salt
- ½ tsp pepper
- 1 lb skirt steak
- 6 tomatillos, husked and chopped
- 1 cup cherry tomatoes, cut in half
- 2 orange off the vine tomatoes
- ½ red onion, chopped
- 1 tsp salt
- 1 tsp pepper
- Cooking Spray
- 1 lime, juiced
- ¼ cup fresh cilantro
- In a food processor, combine serrano pepper, oregano, lime juice, garlic, olive oil, garlic salt, and pepper. Pulse until combined.
- Pour mixture into a ziploc bag and add flank steak. Shake to coat the steak. Let marinate for at least one hour
- To prepare the veggies, preheat the oven to 450 degrees.
- Add chopped tomatillos, tomatoes, and onion to a cooking sheet. Spray with cooking spray and sprinkle with salt and pepper.
- Roast for 20 minutes.
- Remove mixture from the oven and put in the bowl of a heat safe food processor. Add in cilantro. Pulse until ingredients are pureed.
- While veggies are roasting, prepare the steak. Heat a grill pan to high. Add steak to the grill pan, and cook about 3 or 4 minutes per side, until the meat is cooked through.
- Remove meat from the grill and slice against the grain. Top with tomatillo sauce and any additional tomatoes.