1 tsp (5 ml) smoked paprika ½ tsp (2.5 ml) ground cumin 16 green onions, divided 1 small white onion, thinly sliced 2 serrano peppers, stemmed and halved lengthwise 1 cup (250 ml) chopped fresh cilantro 1 flank steak, flap steak or skirt steak (about 2 lbs/900 g)
on a rack set over a rimmed baking sheet. Let stand at room temperature for 30 minutes. 5 Meanwhile, preheat grill or a grill pan over very high heat. Lightly oil grates or pan. 6 Place steak on grill or pan. Grill, uncovered, until lightly charred in spots and a thermometer inserted in thickest portion of steak registers 125 F (52 C) for medium-rare, 3 to 5 minutes per side, or grill to desired doneness. Transfer steak to a cutting board and let rest for 10 minutes. 7 Meanwhile, trim remaining 12 green onions. In a medium bowl, toss these onions with remaining 1 tbsp (15 ml) oil and a good pinch of salt. Place green onions on grill or grill pan and cook, uncovered and turning occasionally, until softened and lightly charred, 4 to 6 minutes. Transfer grilled green onions to a plate. 8 To serve, slice steak against grain and place on a large platter. Serve with grilled green onions and Tomatillo Salsa. Serves 6
Fiesta Feast from page 54
Tomatillo Salsa, make ahead, recipe follows 1 In a large bowl, whisk mezcal, orange juice, lime juice, ¼ cup (60 ml) oil, garlic, salt, black pepper, vinegar, Worcestershire sauce, paprika and cumin until well combined. Set aside. 2 Trim 4 green onions and cut in half lengthwise. Using palm of your hand, lightly smash green onion halves against a flat work surface until a little moisture is released. 3 In a large glass or non-reactive baking pan that just fits steak, add smashed green onions, white onions, halved serrano peppers, cilantro, steak and mezcal mixture. Massage steak into marinade, flipping once or twice. Cover baking pan with plastic wrap and chill for at least 2 hours and up to 12 hours. For most flavourful results, flip steak once or twice while marinating. 4 Remove steak from marinade and pat dry with paper towel. Discard marinade. Place steak
MEZCAL-MARINATED CARNE ASADA ¾ cup (180 ml) mezcal ½ cup (125 ml) fresh orange juice ¼ cup (60 ml) fresh lime juice ¼ cup + 1 tbsp (75 ml) grapeseed oil, divided, plus more for greasing grills 4 large cloves garlic, finely chopped 2 tbsp (30 ml) kosher salt, plus more as needed 1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) apple cider vinegar 2 tsp (10 ml) Worcestershire sauce
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