This was the post that was interrupted by our recent hospital camp out. It’s really awesome. Please make it, since I will not be able to (in good conscience) for some time (because I’m not mean enough to make it and eat it while Pat sips soup).
So of all of our recent cooking this is by far one of Pat’s and mine favorite recipes. We both LOVE beef, and steaks, but in our current apartment we are not allowed to have grills on our patio.
Tragic I know.
So typically we only eat steaks or beef (that’s not ground beef) when we go out to restaurants- and use it as a treat.
I came across this on Pinterest from Primally Inspired and it seemed so simple, and it was steak!!! So I figured “why not, let’s give it a go”. The pictures posted showed perfectly pink steak that came from the oven, so I was optimistic.
I HIGHLY recommend planning this out ahead of time so that you can let the steak marinate for a good chunk of time. This will help not only add flavor to the meat, but also result in juicy/tender steak-y goodness.
- 2-3 lbs flank or skirt steak
- 1/3 cup white vinegar
- 1/3 cup olive oil
- 2 limes, juiced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- Take all of the above ingredients except the steak, and whisk together in a bowl. Then put the steak in that bowl. I recommended letting the steak marinate either overnight or for a few hours.
- When you’re ready to get cooking: turn your broiler on high, and get your steak on a foil lined baking sheet – brush on extra marinade
- Broil on high for 7 minutes, flip the steak, and broil for 7 more minutes. Then let the steak rest for about 10 minutes.
***This is what worked in our oven, and this got us a steak that was perfectly pink/warm red, and very juicy!!!
This steak is really, really, really good in its own right, but the sauce makes it AMAZING. I use this “sauce” as kind of a “house” dressing – I put it on everything – chicken, salads, vegetables etc. It’s so yummy; it is also from Primally Inspired.
Tomatillo Avocado Sauce
- 1-2 Avocados
- 1 bunch cilantro
- 1 small red onion
- 4-5 tomatillos
- 1 jalapeno
- 1 pinch sea salt
- 1-2 limes, juiced
- Put everything in a food processor, and blend. The consistency should be thick. You can adjust all of the ingredients as needed for flavor and preferences
I would recommend for every 1 avocado a 4-5 tomatillo and 1 lime ratio. The acidity from the lime juice and the salt allows this to stay good in your refrigerator up to a week. I fill empty jars and bottles with this stuff. It goes on meats, salads, tortilla chips – it’s wonderful. It falls somewhere between a dip, a dressing, and a sauce, and it is MAGICAL.