Chile Lime Steak with Tomatilla Salsa

 This didn't take long if you make the salsa a head of time and the set the steak with the spice rub before hand too.

Let's start with the salsa.  It can sit in the fridge for a few days.  It also makes a great dip mixed with sour cream or by its self.

Start by roasting the vegetables.
1/2 onion
2 serrno chiles seeded with membranes removed
1 lb (6ish) tomatillos

Remove paper from tomatillos.  Cut half of the onion into 3 pieces.  Seed and remove membranes.  Place in a baking dish and roast at 375 for about an hour and very tender.

Now on to the rest of the salsa.  It works well if you let the veggies cool a little before you continue

Now here is the rest of what you need:
Roasted veggies
1 cup of cilantro
2 limes
3-4 cloves of garlic
1 tablespoon of olive oil
1 teaspoon of salt

 Blend the veggies and garlic using an immersion blender or food processor or blender work fine too.

 

Blend in a cup of cilantro leaves

 Blend in salt (I used Johnny's but plain is fine too), juice from two limes, 1 tablespoon of olive oil

Now on to the steak.  I used thin cut steak but flank stead would work fine too.  I prepped this a couple of days before we ate it.  

Steal

1-2 limes

1 tablespoon of chilli powder

1 teaspoon of cumin

1 tablespoon of sugar

3-4 cloves of garlic

 Mix together spices and sugar.  Cut a couple slashes in steak. 

 Squirt a little lime juice and zest a little garlic onto steak and then sprinkle with spice rub.  Repeat the process until all the steak is done.  Then cover and refrigerate.

Since I used thin cut steak I started with rice before I did the steak.  It just depends on your steak.

My husbands usally just says everything is good or okay but after he ate this kind he said not to make any other kind of rice to always make this one.  I didn't make alot of rice since it was just the two of us but you can adjust the amount of rice.  You want two parts water to one part rice ratio

Here is what you need

2ish tablespoons of olive oil(not in pic)

1ish teaspoon of salt (not in pic I like to use Johnny's)

3 cloves of garlic

1/2 jalapeno seeded

2 limes

Heat oil in a sauce pan and toast rice while you remove seeds and membranes from 1/2 jalapeno and finely dice.

Zest one lime and add minced/pressed garlic to pan. By this time the rice should have a slight color to it.

Add the water.  I used a cup of water to 1/2 cup of rice.  Bring the water to a boil and then reduce heat and cover for about 15ish min until the rice is light and fluffy.

Roughly chop 1/2 cup of cilantro and stir into rice then season with salt to taste and add the desired amount of lime juice.  I used two limes but I like a lot of citrus.

When the steak and rice are done.  Serve together with salsa and crema.  The salsa came out a little on the spicy side.  You can use jalapenos instead and be sure you have all the seed and membranes removed.  Also adding more lime juice helps too.