The moment I laid eyes on this very new recipe from Gourmet (and its gorgeous accompanying photo), I knew it would be mine—and that it would be good. Skirt steak is one of my favorite cuts of meat, and the simple salad and sauce made from lots of tomatillos sounded so simple and satisfying. I couldn't wait to get started.
The two ways of tomatillos may seem a little persnickety, but they both function differently. The salad is tart and bright, providing a simple, crisp contrast to the fatty meat. The sauce is warm and rich, with just enough spice coming from the dried chiles. If I had to pick the essential one, I'd probably opt for the salad, but both were worth the effort. This also marks maybe the first time I've ever had of "raw tomatillo," and it certainly won't be the last. Why haven't I been eating them in salads before?
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
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