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Ingredients...
- 4 CMA Beef Ranch Steaks, 4 oz. each
- 12 ounces tomatillos, husks and stems removed
- 3 or 4 dried chiles de árbol, stems, seeds removed
- 1/4 cup fresh cilantro leaves
- 1 large clove garlic, coarsely chopped
- 1/4 teaspoon ground black pepper
- Flour tortillas (optional)
- Fresh cilantro leaves (optional)
Directions...
- Place tomatillos and chiles in medium saucepan; add enough water to cover.
- Bring to a boil; cook 5 to 8 minutes or until tomatillos are just tender, stirring occasionally.
- Drain.
- Place tomatillo mixture, 1/4 cup cilantro and garlic in food processor or blender container.
- Cover; process until finely chopped, but not pureed.
- Season with salt and black pepper, as desired.
- Set aside.
- Meanwhile press 1/4 teaspoon black pepper evenly onto beef steaks.
- Heat large nonstick skillet over medium heat until hot.
- Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally.
- Carve steaks across the grain into thin slices; season with salt and black pepper, as desired.
- Spoon tomatillo sauce over steak.
- Serve in flour tortillas, if desired.
- Garnish with additional cilantro, if desired.
Source: National Cattleman`s Beef Association, beef.org
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