Grilled Skirt Steak With Homemade Corn Tortillas Grilled Tomatillo Salsa And Cilantro Recipes

Steps:

• Make salsa:
• Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
• Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
• Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
• Grill steaks:
• Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
• Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
• Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
• Make salad while steaks rest:
• Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
• Cut steaks into serving pieces and top with salsa and salad.

Steps:

• Prepare a grill over medium heat.
• Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly.
• Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle chile and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky.

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• Place the whole tomatillos, scallions and jalapenos on a cooling rack in a single layer. Drizzle with olive oil and sprinkle with salt. Place the cooling rack on the grill and cook, pulling the cooling rack off the grill to flip the vegetables, until softened and charred on both sides, about 5 minutes per side. Using a knife, scrape off the skin from the jalapenos. If you want the salsa to be spicy, leave in the seeds. If you do not, remove the seeds and ribs from the jalapenos.
• To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the consistency of the salsa you like. Add salt to taste. The sauce will keep in the refrigerator for up to 1 week.

Steps:

• For the steak: Preheat a grill over high heat. Season both sides of the steak with salt, sugar, cayenne, sweet paprika, coriander seeds and a drizzle of extra-virgin olive oil. Put the seasoned steak onto the hotter part of the grill and sear for about 2 minutes each side for medium-rare. Remove the steak from the grill to a cutting board and set aside to rest. For the tomatillo salsa: Add the tomatillos, shallot, garlic head, jalapenos, extra-virgin olive oil and salt, to taste, to a bowl. Toss to combine and put them onto the grill to char, about 2 minutes each side. Remove them from the grill and add them to a bowl. Once cool enough to handle, remove the garlic cloves from its husk. Add some olive oil, lime zest and juice, and cilantro leaves and toss to combine. Set aside until cool to room temperature. Add the mixture to a blender and puree until slightly chunky. Season with salt and pepper. For the Lime Creme Fraiche: To a small bowl, add the creme fraiche, lime zest and juice, and salt and pepper, to taste, and whisk to combine. Season as needed. For the corn tortillas: To a medium bowl, add the masa harina, lard, and water. Stir until the mixture forms a ball. Set aside to rest briefly. Put 2 pieces of waxed paper between a tortilla press. Put a small golf ball-sized piece of tortilla dough onto the waxed paper and press to flatten. Add a tablespoon of lard to a heated cast iron pan over medium heat and swirl to melt. Remove the tortilla from the waxed paper and add it to the pan. Allow it to cook until slightly toasted on the bottom and the edges start to curl. Flip and cook for a brief moment. Remove to a plate. Repeat with remaining dough. For plating each of the "build your own taco" plate: Put 3 tortillas onto each plate. Add some of the sliced steak and top with some of the tomatillo salsa. Serve the lime creme fraiche and the cilantro leaves on the side.