It’s true- Taco Tuesday has been everything but tacos for the past few weeks. I won’t apologize for Dessert Nachos (om nom nom!) but I definitely do want to keep tacos in regular rotation around here. To help get back into the swing of things, I bring you Hatch Chili and Tomatillo Salsa on Ginger Lime Steak Tacos.
Guys, this is legit. For the sake of transparency, I feel like I need to start by letting you know that I actually started my first kitchen fire making this recipe. No, Firefighter Evan was not home; yes, I’ve seared meat in cast iron before; yes, I panicked and forgot to cover the pan with a lid; but no, there was no damage at all- I stared in disbelief for a few seconds, and by the time I reached for a lid, the flames had extinguished themselves. Now that I’ve come clean, it’s back to the recipe. Roasted Hatch chilis and tomatillos come together to make an insanely delicious sauce. It’s spicy, but not in a need-milk-now kind of way. It’s more like a slow burn that you feel across your mouth. The lime and red onion give it a super fresh flavor that you sometimes miss with roasted tomatoes. The steak is marinaded in a combination of lime, ginger, garlic and onion, and the combination of lime with the salsa is so, so good. Out of this world!These tacos might be a few more steps than you’re looking for after work, and I totally get it! To make it work for me, I made the salsa over the weekend, ate half of it on chips right then, and managed to save the other half for Taco Tuesdays. For the steak, I made the marinade the night before, left it in the fridge in a ziplock bag, then added the steak before I went to work (sometimes steak gets weird when it’s in a lime marinade for too long, so overnight was not ideal). When I got home from work, I grilled the steak then chopped my toppings while it was in the oven. In less than thirty minutes I had a ridiculous taco meal. Seriously, friends- ridiculously, amazingly delicious.
Hatch Chili and Tomatillo Salsa on Ginger Lime Steak Tacos
– 3 hatch chilis
– 1 lb tomatillos
– 1 1/2 lime
– 1 clove garlic, and 1 clove garlic- 1/4 cup red onion, and 1/4 cup red onion, and 1/4 cup red onion
– 8 oz steak
– 1/4 cup olive oil
– 1 tbsp grated or minced ginger
– kosher salt
– red cabbage
– 1 red tomato
Prepare the salsa: Heat your oven to 450. Husk the tomatillos and rinse well. Arrange the tomatillos and peppers on a baking sheet, and spray with cooking spray. Roast 15 minutes on each side, or until they are browned. Once they are roasted, remove the stems from the chilis, and add them (flesh, skin and seeds) with the tomatillos to the blender. Juice one lime into the blender, and add a clove of garlic, 1/4 cup onion and the ginger. Pulse until smooth, adding more lime if necessary to reach your desired consistency.
Prepare the marinade: In a ziplock bag, mix 1/4 cup of minced red onion, the juice of one lime, olive oil, minced or grated garlic and ginger, and a sprinkle of kosher salt. Smoosh everything together in the bag, before adding the steak. Marinate for two to ten hours.
Prepare the steak: You call grill your steak, obviously, or use my cast iron method (which makes really good steak, in my opinion). If you are using cast iron, heat it on medium high for several minutes, until it’s very hot. Add about two tablespoons of oil (ideally not olive oil) and let that heat for a second, and then add your steak. I like to cook each side for about three to four minutes, until it’s nice and seared. Then, put the steak in the oven at 450 until it reaches your desired level of doneness. For my one and a quarter inch thick steak, it took about 12 minutes to reach 160 degrees, which is about medium. Remove from the oven, and let rest for five minute before slicing thinly.
Assemble the tacos: I like to grill my tortillas before I use them, and I usually use my already hot cast iron pan. On top of the tortillas, layer cabbage, meat, tomatoes, red onions, and tomatillo salsa. So. So. Good.