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Recipe:Outside Skirt Steak with Roasted Tomatillo Dip

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes

The perfect party appetizer with a Southwestern flare, this smokey taste will leave your guests wanting more. Serves - .

Ingredients

Serving Size
  • Beef Outside Skirt, thawed and cut in 1” strips

    1.5 lbs.
    Qty 1.5 lbs.
    $14.97
  • Vegetable Oil

    Qty 1/3 Cup
  • Ground Cumin

    Qty ½ tsp.
  • House Steak Seasoning

    1 bottle
    Qty ½ tsp.
    $4.98
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Small Wooden Kebobs Sticks, soaked in water

  • Roasted Tomatillo Dip:

  • Vegetable Oil

    Qty 2 Tbsp.
  • Green Tomatillos, washed and husk removed

    Qty 5
  • Fresh Hot Chili Pepper

    Qty 1
  • Garlic Clove, minced

    Qty 1 clove
  • Water

    Qty ½ Cup
  • Juice of 2 limes

    Qty 2
  • FROZEN CILANTRO - DOROT

    0.16 LB
    Qty 3 cubes
    $2.28
  • Butcher's Salt and Pepper

    1 bottle
    Qty To taste
    $3.98

Cooking
Instructions

  1. For Roasted Tomatillo Dip: 1. Turn on grill to medium high or the oven to 450°F. Coat tomatillos and chili pepper with oil and place on the grill or in a baking pan in the preheated oven. Frequently turn the tomatillos slightly charring skin while remaining firm. Remove from grill or oven and place in a blender. Add the rest of the dip ingredients, season with salt and pepper and blend until smooth.
  2. Place in a bowl and refrigerate while preparing steak bites. (Sauce may be prepared up to 4 days ahead and kept refrigerated). For Steak Bites:
  3. Combine cumin, steak seasoning and salt in a mixing bowl. Season the steak strips with the seasoning.
  4. Remove the wooden sticks from water, pat dry and thread the meat into the sticks.
  5. Turn the grill on medium high and drizzle oil on steak skewers. Place on the grill and cook for 1-2 minutes on each side.* Place on a platter and serve with Roasted Tomatillo Dip on the side.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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