Grilled Sirloin with Creamy Salsa Verde
Simply grilled meat is a universal crowd-pleaser. Mexicans spend long weekend afternoons slowly grilling meat, which they serve with radish wedges, avocado slices, and various table sauces. This recipe puts it all together for you. So the next time you find yourself grilling, include this smooth salsa made with avocado and tomatillos, which is so velvety no one will believe you when you tell them it is made without cream.
Recipe information
Yield
serves 4
Ingredients
Preparation
Prepare the Creamy Salsa Verde
Step 1
Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Puree until smooth. Check for seasoning and adjust if necessary.
Grill the Beef
Step 2
Preheat a grill to medium-high.
Step 3
Season the meat generously with salt and pepper. Brush the grill grates with some olive oil. (If using a grill pan, place over high heat and add 2 tablespoons of olive oil.) Grill the meat to your desired doneness, about 4 minutes per side for medium. Remove from the heat and allow to rest for 5 minutes.
Prepare the Side Salad and Serve
Step 4
Slice the other half of the avocado (see Cooking Notes) and place it on a platter along with the radish wedges. Sprinkle with lime juice and season with salt and pepper. Garnish with sprigs of cilantro.
Step 5
Serve the steaks accompanied by the salsa verde and the avocado and radish salad.
COOKING NOTES
Step 6
INGREDIENTS
Step 7
Sirloin
Step 8
Sirloin is a great grilling steak, but feel free to use your favorite cut.
Step 9
Slicing an Avocado
Step 10
The easiest way to slice an avocado is in its skin. But first you have to slice it in half. Cut the avocado in half by slicing halfway into it with a large knife and once you hit the seed in the center, move your knife along its perimeter. Twist the avocado open by gently pulling on each half.
Step 11
Remove the seed by tapping the seed with the sharp edge of your knife, causing the knife to become wedged into the seed. Twist the knife a bit to dislodge the seed. Discard.
Step 12
Finally, slice the avocado by taking the tip of your knife and drawing straight lines across the avocado flesh. Keep in mind, the tighter the lines, the thinner the slice. Make sure the tip of the knife reaches the skin of the avocado. Use a spoon to scoop out the sliced avocado.
Step 13
TECHNIQUES
Step 14
Indoor Grilling
Step 15
Grill pans offer a good alternative to grilling outdoors. If you do not have one, just sear the meat in a cast-iron or stainless steel pan.
Step 16
ADVANCE PREPARATION
Step 17
The sauce can be made up to a day in advance. The avocado will not turn the sauce brown because the tomatillos are acidic enough to prevent the discoloration.
