The Ingredients (for 4 to 6 servings):
- 6 to 8 tomatillos, weighing approximately 450 g (or 1 lb)
- 1 medium red onion, weighing approximately 225 g (or 8 oz)
- 4 cloves of garlic, weighing approximately 15 g (or ½ oz)
- 30 ml (or 2 tablespoons) of cooking grade olive oil
- 1 bunch of cilantro, weighing approximately 43 g (or 1½ oz)
- 1 lime
- 1 whole jalapeño or 2 whole Hawaiian chilis or the equivalent
- 900 g (or 2 lb) of flatiron steak
- 10 g (or 1½ tablespoons) of ground cumin
- 8 g (or 1½ tablespoons) of ground coriander
- 10 g (or 1½ tablespoons) of hot paprika
- cooking grade olive oil
- At least 2 hours before cooking the steak, make the salsa by first husking then washing the tomatillos. Cut each in half and place them in a medium bowl.
- Peel the onion and slice it thinly, then add the onion slices to the bowl.
- Bruise and peel the garlic cloves, then add them to the bowl.
- Add the olive oil and mix it in until every piece of vegetable is lightly coated.
- Spread the tomatillo mixture out onto a baking sheet or broiler pan covered with aluminum foil. Place the tomatillos with their skins facing upward.
- Turn on the broiler to high and, when it is hot, place the pan of vegetables under it, at a distance of about 7.5 to 10 cm (or 3 to 4 inches).
- Broil the tomatillo mixture until the vegetables are beginning to char, approximately 8 to 10 minutes.
- Set the tomatillo mixture aside to cool.
- Meanwhile, wash the cilantro and chop it roughly, then place it into a blender or food processor.
- Zest the lime, and add it to the food processor.
- Squeeze the lime, and add the juice and pulp to the food processor.
- Wash the chili pepper(s) and chop them finely, then add them to the food processor.
- When the tomatillo mixture is cooled, add this also to the food processor and purée to the desired consistency.
- Set the salsa aside to develop and blend the flavors.
- At least one hour before cooking the steak, make the horseradish cream by combining the mayonnaise, horseradish, almond milk, and crumbled feta in a blender.
- Blend until there are no lumps of cheese. If necessary, adjust the proportions of the ingredients and blend again so that the consistency is like that of a thick cream.
- Place the horseradish cream in the refrigerator.
- Rinse the flatiron steak briefly, pat it dry, and place it on a wide board or platter.
- Heat a griddle or skillet to high.
- While the griddle is heating, place the cumin, coriander, paprika, salt, and pepper in a small bowl and mix well to combine them evenly.
- Sprinkle or rub the seasoning mixture onto both sides of the steak.
- When the griddle is hot, spray or lightly spread olive oil all over it.
- Place the seasoned steak onto the griddle and cook it undisturbed for 4 to 5 minutes.
- Turn the steak and cook the other side for 4 to 5 minutes also.
Cut the flatiron steak into thin slices across the grain. Serve with soft, warmed tortillas, crisp lettuce leaves, and the tomatillo salsa and horseradish cream.
This dish is adapted from a recipe I found on a website called The Chew.