A thinly sliced Certified Hereford Beef flat iron steak smothered in fresh tomatillo sauce and tucked into a soft flour tortilla makes for a delicious meal.
Cook Time 45m
|
Protein 22g
|
Servings 4
Helpful Hereford Tips
Preheat your grill 15 to 25 minutes before you begin grilling to make sure it reaches the right temperature.
Nutritional Information
Cals
221Carbs
2% DVFat
15% DVFiber
6% DVIron
17% DVIngredients
2 Certified Hereford Beef flat iron steaks (8 ounces 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)
Instructions
- 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 11 to 14 minutes for medium rare (145°F) to medium (160°F) 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.
About Flat Iron
A thinly sliced Certified Hereford Beef flat iron steak smothered in fresh tomatillo sauce and tucked into a soft flour tortilla makes for a delicious meal.