Categories: Meals

Ingredients

• 1 russet potato
• 1 tbsp. ground cumin, divided
• 3/4 tsp kosher salt, divided
• 2 tbsp. olive oil, divided
• 1 cup sliced red onion
• 2 medium tomatillos, husked and halved
• 1 small jalapeno, stemmed and halved
• 1/4 cup pico de gallo, drained
• 1 tbsp. fresh lime juice, divided
• 1 lb. flank steak
• 2 tsp ground coriander
• 1/2 cup chopped fresh cilantro
• 2 oz. queso fresco, crumbled

Directions

1. Cut potato into 8 wedges. Combine potato wedges, 1 1/2 tsp cumin, and 1/4 tsp salt in a bowl; toss to coat. Heat 1 tbsp. of the oil in a large nonstick skillet over medium-high; add potatoes. Cook, turning often, until potatoes begin to brown, about 5 minutes. Reduce heat to medium; cook until potatoes are golden brown, about 15 minutes. Add onion; cook, stirring occasionally, 4 minutes. Remove from heat; keep warm.

2. Meanwhile, heat a medium cast-iron skillet over medium-high. Add tomatillos and jalapeno; cook until charred on all sides, about 8 minutes. Remove from heat. Combine tomatillos, jalapeno, pico de gallo, 2 tsp lime juice and 1/4 tsp salt in the bowl of a mini food processor. Process until finely chopped, about 1 minute.

3. Heat remaining 1 tbsp. oil in cast-iron skillet over medium-high. Season both sides of steak with coriander, remaining 1/4 tsp salt, and remaining 1 1/2 tsp cumin. Add steak to skillet; cook to desired degree of doneness, 4-5 minutes per side for medium-rare. Remove to a cutting board; let stand 5 minutes.

4. While steak rests, toss cooked potato wedges and onions in a large bowl with cilantro, queso fresco, and remaining 1 tsp lime juice. Cut steak against the grain into thin slices; drizzle with the tomatillo sauce. Serve steak and sauce with potato mixture.

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