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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.
Ingredients
-
Boneless Beef Outside Skirt, thawed and cut in 1” strips
QTY 1.5 lbs.
Vegetable Oil
QTY 1/3 Cup
Ground Cumin
QTY 1/2 tsp.
-
WFF House Steak Seasoning
QTY 1/2 tsp.
- Small Wooden Kebobs Sticks, soaked in water
Vegetable Oil
QTY 2 Tbsp.
Green Tomatillos, washed and husk removed
QTY 5
Fresh Hot Chili Pepper
QTY 1
Garlic Clove, minced
QTY 1
Water
QTY 1/2 Cup
- Juice of 2 limes
-
WFF Chopped Cilantro
QTY 3 Cubes
-
WFF Coarse Sea Salt, to taste
-
Freshly Ground WFF Black Peppercorns, to taste
Cooking
Directions
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.
Place in a bowl and refrigerate while preparing steak bites. (Sauce may be prepared up to 4 days ahead and kept refrigerated).
Combine cumin, steak seasoning and salt in a mixing bowl. Season the steak strips with the seasoning.
Remove the wooden sticks from water, pat dry and thread the meat into the sticks.
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