Lime and Jalapeno Marinated Skirt Steak with Tomatillo Sauce
For the meat:
¼ cup fresh lime juice
¼ cup olive oil
¼ cup roughly chopped cilantro
1 large jalapeno, stemmed and sliced into rings
1 teaspoon salt
Freshly ground black pepper, to taste
1 ¼ lbs skirt steak, trimmed
Vegetable oil, for brushing grill pan
For the sauce:
4 medium tomatillos
¼ cup chopped white onion
Salt, to taste
Serve with: flour tortillas
In a large bowl, stir together the lime juice, olive oil, cilantro, jalapeno slices, salt and pepper. Place the skirt steak in a casserole dish or re-sealable bag and cover with the lime marinade. Marinate for at least 20 minutes.
In a small saucepan, bring about 3 cups of water to a boil. Add the tomatillos and boil for 15 minutes or until soft. Use a slotted spoon to transfer the tomatillos to a food processor or blender. Add the onion and puree the mixture until smooth. Season to taste with the salt and set aside.
Heat a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. Remove the steak from its marinade and discard the marinade. Add the steak, presentation side down, to the grill and grill for about 3 minutes on each side. Remove the meat from the grill and set it on a cutting board. Cover with foil and let rest for ten minutes. When ready to serve, slice the meat against the grain as thinly as possible. Serve with flour tortillas and the tomatillo sauce.