Over the past year and a half my dear friend Maggie has welcomed me into her world at Foxhollow Farm. And what a glorious, biodynamic, grass-fed, farm-fresh world it is indeed. Located in Crestwood, Foxhollow is nestled in the Kentucky countryside, a peaceful and productive source for some of the very best food this region has to offer. I could not have been more touched than when Maggie asked me to create monthly recipes using items sourced from her fertile soil, the soil that is cultivated by the cows that roam freely, and produces items that are readily accessible at their farm store. Tomatillos were in high demand this month and they can be found in abundance at the store, beautiful little orbs of green all wrapped up in husks that look like delicate vintage paper. They give off a shaby-chic vibe that is highly appealing and equally as tasty. I was excited to try my hand with them and knew that the deeply green, richly-spiced ancho peppers sitting alongside would make a perfect pairing. Images of a roasted salsa quickly formed in my mind and I was confident that the flat iron would be an ideal cut of beef for this farm-fresh salsa. Cooking up quickly and with immense flavor, this dish of grilled, thinly sliced beef topped with a smokey, just-firey-enough, ancho-tomatillo blend is the perfect week night dinner. The leftover salsa will make for some amazing eggs the next morning as well! The best part? Nearly everything is from the farm. A farm right down the road. A farm that is welcoming you into their beautiful, wonderful world.
If you like flank steak you will love the flat iron cut. Coming from the shoulder of the cow as opposed to the lower belly, where the flank resides, the flat iron is thin and relatively lean, ready to soak up whatever flavors you choose to impart upon it or to simply shine deliciously on it’s own. I like to marinate this cut of meat lightly, giving it a quick soak in a blend of the following: three tbs olive oil, two cloves chopped garlic, two tsp worcestershire sauce, one tsp dijon mustard, and the leaves from one rosemary stem. Place the flat iron steak in a large bag and pour the marinade over the meat. Massage the marinade into the steak and allow to sit at room temperature while you prepare the other ingredients. This marinade is simple and won’t overpower the natural flavor of the steak, simply enhance it. You may notice that I have omitted salt and pepper in the marinade. I plan to season with salt and pepper just before the steak hits the grill pan, creating a nice and brightly seasoned sear.
While the steak is marinating turn to the salsa. A key element of this salsa is the roasting of the veggies. Peel the tomatillos and wash both the fruit and the ancho pepper under cold water. Pat dry and place on a non-stick baking sheet. Turn the broiler to high and allow to preheat for five minutes, leaving the door to the oven cracked open a few inches.
Once preheated, place the sheet pan three inches below the broiler and return the oven door to it’s slightly-ajar placement. Broil for five minutes and then flip everything, broiling for an additional five minutes on the other side.
When finished, scrape the tomatillos and the juices from the pan onto a plate. Throughout the broiling you will hear popping as the skin of the tomatillos explodes, crisping up and concentrating the natural flavor. The deep green ancho will now look almost black, like a shiny block of coal. As soon as the pepper cools carefully peel the skin away, revealing the still green meat of the ancho. Cut the ancho in half and remove the seeds. Give it a rough chop. Make sure to wash your hands when handling hot peppers as the oils can irritate both your skin and burn your eyes if you touch them.
Fill the bowl of a food processor or blender with the following: roasted tomatillos, the ancho, the juice from one half of a lime, one clove chopped garlic, one quarter tsp ground cumin, one half tsp kosher salt, one eighth tsp freshly ground black pepper and two tbs fresh cilantro.
Puree the salsa until smooth and taste for seasoning. The cumin adds an undercurrent of smoke, bringing out the roasted flavor of the tomatillos and the ancho pepper.
Moving to the steak, heat a grill pan or cast-iron skillet over medium-high heat for two minutes. Remove the steak from the marinade and scrape off any large pieces of garlic or rosemary. Sprinkle both sides liberally with kosher salt and black pepper. I am a huge fan of Bourbon Barrel Food’s smoked black pepper and think it is the ideal pepper seasoning for any steak. I highly recommend it here and you can peruse a variety of their products at the Foxhollow Farm Store.
Grill the meat for four minutes on the first side and then flip, grilling for an additional three and a half minutes on the other side. Remove from the heat and tent with foil, allowing the meat to rest for ten minutes. Slice thinly, against the grain, and top with the roasted tomatillo-ancho salsa. Serve immediately with additional salsa alongside. Enjoy!
Roasted Tomatillo-Ancho Salsa
Makes One and One-Half Cups Salsa
- one pint tomatillos, husks removed and rinsed
- one ancho pepper
- the juice from one half of a lime
- one clove chopped garlic
- one quarter tsp ground cumin
- one half tsp kosher salt
- one eighth tsp freshly ground black pepper
- two tbs fresh cilantro
Serves Three
- flat iron steak, approximately one pound
- three tbs olive oil
- two cloves chopped garlic
- two tsp worcestershire sauce
- one tsp dijon mustard
- the leaves from one rosemary stem
- kosher salt
- bourbon barrel foods smoked black pepper
When finished, scrape the tomatillos and the juices from the pan onto a plate. Throughout the broiling you will hear popping as the skin of the tomatillos explodes, crisping up and concentrating the natural flavor. The deep green ancho will now look almost black, like a shiny block of coal. As soon as the pepper cools carefully peel the skin away, revealing the still green meat of the ancho. Cut the ancho in half and remove the seeds. Give it a rough chop. Make sure to wash your hands when handling hot peppers as the oils can irritate both your skin and burn your eyes if you touch them.
Fill the bowl of a food processor or blender with the roasted tomatillos, the ancho, the juice from one half of a lime, one clove chopped garlic, one quarter tsp ground cumin, one half tsp kosher salt, one eighth tsp freshly ground black pepper and two tbs fresh cilantro. Puree the salsa until smooth and taste for seasoning.
Moving to the steak, heat a grill pan or cast-iron skillet over medium-high heat for two minutes. Remove the steak from the marinade and scrape off any large pieces of garlic or rosemary. Sprinkle both sides liberally with kosher salt and black pepper. I am a huge fan of Bourbon Barrel Food’s smoked black pepper and think it is the ideal pepper seasoning for any steak. I highly recommend it here and you can peruse a variety of their products at the Foxhollow Farm Store.
Grill the meat for four minutes on the first side and then flip, grilling for an additional three and a half minutes on the other side. Remove from the heat and tent with foil, allowing the meat to rest for ten minutes. Slice thinly, against the grain, and top with the roasted tomatillo-ancho salsa. Serve immediately with additional salsa alongside. Enjoy!
