Categories: Salad
Ingredients
- Salsa:
- 5 large poblanos
- 5 tomatillos, husked and rinsed
- 1 white onion, quartered
- 4 large garlic cloves, unpeeled
- Olive oil, cooking spray
- A small handful of fresh cilantro leaves
- 1 lime, juiced
- 2 tsp mild honey
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper
- Steak Salad:
- A few large radishes, very thinly sliced
- 2 limes--1 juiced, 1 halved
- Salt and pepper
- 1 head napa cabbage--cored, quartered, and thinly sliced
- 1 1/2 to 2 lb. flat iron, flank or thin boneless sirloin steaks
- 1 tbsp. olive oil
- 6 oz. crumbled queso fresco or Cotija cheese
- Pickled jalapeno slices, hot or mild
Directions
-
For the salsa, preheat the broiler to high. Place the chiles, tomatillos, onion and garlic on a rimmed baking sheet; spray with cooking spray. Broil, turning once, until the vegetables soften and char in spots, 12-15 minutes/ Transfer the chiles to a large bowl; cover with plastic wrap. Let cool for 15 minutes. Peel the garlic. Add the garlic, onion and tomatillos to a food processor. Peel and seed the chiles; add to the processor bowl. Add the cilantro, about 2 tbsp. lime juice, honey, cumin and dried oregano; season with salt and pepper. Pulse the salsa until chunky.
-
In a small bowl, mix the radish and about 2 tbsp. lime juice; season with salt and pepper. Arrange the cabbage on a platter or divide among 4 plates.
-
Using paper towels, pat the steak dry; season. Heat a cast-iron skillet over medium-high to high. Add the oil. Cook the steak, turning occasionally, for 7 to 8 minutes. Add the halved lime, cut-side down, during the last minute or two of cooking; cook until browned. Transfer the steak to a cutting board. Let the steak rest for a few minutes, then thinly slice against the grain. Squeeze the halved lime over the steak.
-
Top the cabbage with a layer of the salsa. Fan the sliced steak on top. Garnish with the queso fresco, jalapenos and radish. Serve with the remaining salsa.