Roasted Tomatillo Skirt Steak

• 1 whole Serrano Pepper
• 2 Tablespoons Dried Oregano
• 1 whole Lime, Juiced
• 4 cloves Garlic
• 1 Tablespoon Olive Oil
• 1 teaspoon Garlic Salt
• 1 teaspoon Pepper
• 1 pound Skirt Steak
• 6 whole Tomatillos, Husked And Roughly Chopped
• 2 whole Orange, Off The Vine Tomatoes
• 1 cup Cherry Tomatoes
• 1/2 whole Red Onion, Chopped
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/4 cups Cilantro
• 1 whole Lime, Juiced

1. For the marinade, in a food processor, combine serrano pepper, oregano, lime juice, garlic, olive oil, garlic salt, and pepper.
2. Pulse until combined.
3. Pour mixture into a Ziploc bag and add steak.
4. Shake to coat the steak.
5. Let marinate for at least 1 hour.
6. To prepare the veggies, preheat the oven to 450 degrees F.
7. Add chopped tomatillos, tomatoes, and onion to a cooking sheet.
8. Spray with cooking spray and sprinkle with salt and pepper.
9. Roast for 20 minutes.
10. Remove mixture from the oven and put in the bowl of a heat safe food processor.
11. Add in cilantro and lime juice.
12. Pulse until ingredients are pureed.
13. While veggies are roasting, prepare the steak.
14. Heat a grill pan to high.
15. Add steak to the grill pan, and cook about 3 or 4 minutes per side, until the meat is cooked through.
16. Remove meat from the grill and slice against the grain.
17. Top with tomatillo sauce and any additional tomatoes.
18. Recipe from Cooking Light August 2012.

serrano pepper, oregano, garlic, olive oil, garlic, pepper, skirt, orange, tomatoes, red onion, salt, pepper, cilantro

Taken from tastykitchen.com/recipes/main-courses/roasted-tomatillo-skirt-steak/ (may not work)