Outside Skirt Steak with Roasted Tomatillo Dip
Prep Time 20 MinCook Time 5 Min
The perfect party appetizer with a Southwestern flare, this smokey taste will leave your guests wanting more.
INGREDIENTS
Steak Bites:
1/3 Cup Vegetable Oil
½ tsp. Ground Cumin
Small Wooden Kebobs Sticks, soaked in water
Roasted Tomatillo Dip:
2 Tbsp. Vegetable Oil
5 Green Tomatillos, washed and husk removed
1 Fresh Hot Chili Pepper
1 Garlic Clove, minced
½ Cup Water
Juice of 2 limes
3 Cubes WFF Chopped Cilantro
WFF Coarse Sea Salt, to taste
LET'S GET COOKING!
For Roasted Tomatillo Dip:
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).
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