Steak Avocado-Tomatillo Topping
Steak Avocado-Tomatillo Topping
I remember the first time I decided to fix a recipe that called for tomatillo. All I knew was it was probably green, because the “tomatillo salsa” I get at Chipotle is green. And, hey, ya know what?? I was right.
Tomatillos are not hot or peppery, in case you had that in your mind. Because I did. They look much like a tomato, only smaller and green. When you purchase them in the store, they generally have large leaves coming off the stem. Great news- they aren’t expensive, most places have them, and they provide a very refreshing flavor in your meal!
While I don’t remember what that first recipe was, I remember loving it. Now when I see something that calls for these little guys, not only do I not shy away…I am instantly pulled in! The recipe called for tomatillo and avocado. Bingo! Double whammy!
I modified a Rachael Ray recipe and made this a steak topping. It was delicious the first night…but was also one of those recipes that taste great as leftovers because the flavors have been marinating longer. Enjoy!!
Steak Avocado-Tomatillo Topping
Ingredients
- 1.5 lbs sirloin steak, cut into 1 inch pieces
- 2 tsp chili powder
- 12 oz fresh tomatillos, finely chopped
- 1 small avocado, chopped
- juice of half a lime, other half cut in wedges
- 1/8 tsp salt & pepper
- 1 poblano pepper (green pepper okay), cut in strips
- 1 small red onion, cut into quarters
- 1 tsp olive oil
- optional: chopped cilantro
Instructions
- Preheat grill or grill pan to medium high heat.
- Using the chili powder as a rub, coat all steak pieces. In a small bowl, toss together tomatillos, avocado and lime juice; season with salt and pepper.
- Thread steak, pepper and onion onto 4 skewers. Brush with olive oil, season with salt & pepper. Grill, turning frequently, until steak is cooked and onion and pepper are browned in spots (about 8 minutes).
- Serve with tomatillo relish, lime wedges and cilantro (if using).