Tomatillos are the funky little paper covered orbs in this weeks Share. They vary in color from green to yellow to purple. Like the tomato, it’s technically a fruit, but wisdom tells us not to use it like one. Delicious in salsas, stews, and Mexican inspired dishes, it can be eaten both raw and roasted.
The recipe below comes with amazing pictures and a lovely story from Serious Eats. Check out the full article on their website.
1lb steak of choice
2 tbsps ancho chili powder
3 cloves garlic, minced
1/4 cup EVOO
1 tbsp lime juice
1 tbsp unsalted butter
3 cups fresh corn kernels (3 – 4 ears fresh)
1/2 medium onion, sliced
4 small or 2 medium tomatillos, sliced
1 small hot pepper, sliced
1/4 cup rough chopped cilantro
1/4 cuop crumbled cotija cheese
salt and pepper
1. Season steak generously with salt and pepper. Rub with half of chili powder, half of garlic, and 2 tsps olive oil. Set aside.
2.Combine remaining chili powder, remaining garlic, 2 tbsps oil, and lime juice in a large bowl, whisk to combine. Season to taste with salt and pepper. Set aside.
3. Heat 1 tsp oil and the butter in a large cast iron or stainless steel skillet over high heat, swirling, until butter has started to brown. Add steak and cook, turning occasionally, until well browned, about 6 minutes, turning down heat if butter is smoking excessively. Transfer meat to a paper towel-lined plate and set aside.
4. Meanwhile, wipe out the skillet with paper towels. Heat remaining tablespoon oil over high heat until lightly smoking. Add corn and cook without moving until well charred on first side, about 2 minutes. Scrape up charred corn from bottom of pan with a stiff spatula, toss, and char again. Repeat until corn is well charred on multiple surfaces, about 10 minutes.
5. Transfer corn to bowl with dressing and allow to cool slightly. Thinly slice beef against the grain and add to bowl with corn. Add onion, tomatillos, sliced chili, cilantro, and cotija cheese. Toss to combine and season to taste with salt and pepper. Serve immediately.