Skirt steak with authentic Mexican Salsa Verde
Mexican salsa verde, fresh and spicy
Salsa Verde, a refreshing and flavourful sauce with a hint of green, has its roots in Mexican cuisine and is appreciated worldwide for its versatility. While in Mexico this green sauce is often prepared with tomatillo as the main ingredient, the European version is known for its own unique twist. But what exactly is the difference?
In Mexico, Salsa Verde is traditionally made with tomatillos, a small, green fruit that resembles a green tomato. These tomatillos give the sauce its distinctive fresh and slightly sour flavour. On the other hand, in European countries such as Italy and Spain, Salsa Verde is prepared with a mix of green herbs such as parsley, basil and capers, resulting in a bright, spicy sauce with a completely different flavour profile.
In this article, we combine the best of both worlds by showing you how to prepare a delicious Mexican Salsa Verde, with tomatillos as the main ingredient, and how to serve it with a juicy skirt steak from the barbecue. This combination of flavours and textures will delight your taste buds and take your barbecue experience to the next level. Let's get started and enjoy the versatility of this green sauce, paired with the perfectly grilled steak!
Recipe for Skirt steak with Mexican Salsa Verde:
Time: 30 min
Persons: 4
Pan: VH25H, VH25
Ingredients:
- 2 skirt steaks
- 500 g tomatillos (or substitute ingredient, see tip below)
- 2 green jalapeño peppers
- 1/2 onion, finely chopped
- 2 cloves of garlic
- 1/4 cup fresh lime juice
- 1/4 cup fresh coriander leaves
- Salt to taste
- Olive oil (hot preparation)
Instructions:
- Start by cleaning the tomatillos. Remove the skin and rinse them under cold water. If you can't find tomatillos, follow the substitution tip below.
- Roast the tomatillos and jalapeño peppers in a skillet over medium-high heat until lightly charred and soft. This gives the salsa a smoky flavour.
- Place the roasted tomatillos, jalapeño peppers, onion, garlic, fresh lime juice and coriander leaves in a blender or food processor. Add salt to taste.
- Blend the ingredients into a smooth, green sauce.
- Taste the Salsa Verde and adjust the seasoning to your preference by adding more salt or lime juice.
- Pour the Salsa Verde into a serving bowl and leave to cool before serving.
- While the Salsa Verde cools, prepare the skirt steaks. Sprinkle them with salt and pepper and drizzle with olive oil.
- Preheat the barbecue over medium-high heat.
- Grill the skirt steaks for about 2-3 minutes per side for medium-rare, or longer as desired.
- Remove the steaks from the barbecue and let them rest briefly.
- Slice the skirt steaks into thin slices and serve with generous spoonfuls of Salsa Verde on top. Enjoy this tasty combination of grilled meat and refreshing green sauce!
Tomatillo substitution tip:
If tomatillos are not available, you can use green unripe tomatoes as a substitute. They have a similar texture and flavour and can serve as an acceptable alternative. This may affect the acidity of the recipe. Use half the lime juice first and taste. Add a little bit each time until you get the right flavour.
This Salsa Verde is a versatile seasoning that is delicious as a dip, with grilled meat, fish, tacos or as a topping for nachos. Unleash your creativity and enjoy the delicious flavours of Mexican cuisine.
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