Simply grilled meat is a universal crowd-pleaser. Mexicans spend long weekend afternoons slowly grilling meat, which they serve with radish wedges, avocado slices, and various table sauces. This recipe puts it all together for you. So the next time you find yourself grilling, include this smooth salsa made with avocado and tomatillos, which is so velvety no one will believe you when you tell them it is made without cream.

　　

Ingredients

serves 4

　　1/2 pound (about 5) tomatillos, husks and stems removed (see Cooking Notes, page 95)

　　1 jalapeño, stemmed

　　1/2 cup lightly packed cilantro, tender stems and leaves, plus sprigs for garnish

　　1 clove garlic

　　2 large green onions or scallions, tops and roots trimmed

　　1/4 teaspoon salt, plus more to taste

　　1 tablespoon water

　　1 avocado, pitted

　　4 sirloin steaks

　　Black pepper

　　2 radishes, quartered

　　Juice of 1 lime

　　

Prepare the Creamy Salsa Verde

Step 1

Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Puree until smooth. Check for seasoning and adjust if necessary.

　　

Grill the Beef

Step 2

Preheat a grill to medium-high.

　　

Step 3

Season the meat generously with salt and pepper. Brush the grill grates with some olive oil. (If using a grill pan, place over high heat and add 2 tablespoons of olive oil.) Grill the meat to your desired doneness, about 4 minutes per side for medium. Remove from the heat and allow to rest for 5 minutes.

　　

Prepare the Side Salad and Serve

Step 4

Slice the other half of the avocado (see Cooking Notes) and place it on a platter along with the radish wedges. Sprinkle with lime juice and season with salt and pepper. Garnish with sprigs of cilantro.

　　

Step 5

Serve the steaks accompanied by the salsa verde and the avocado and radish salad.

　　

COOKING NOTES

Step 6

INGREDIENTS

　　

Step 7

Sirloin

　　

Step 8

Sirloin is a great grilling steak, but feel free to use your favorite cut.

　　

Step 9

Slicing an Avocado

　　

Step 10

The easiest way to slice an avocado is in its skin. But first you have to slice it in half. Cut the avocado in half by slicing halfway into it with a large knife and once you hit the seed in the center, move your knife along its perimeter. Twist the avocado open by gently pulling on each half.

　　

Step 11

Remove the seed by tapping the seed with the sharp edge of your knife, causing the knife to become wedged into the seed. Twist the knife a bit to dislodge the seed. Discard.

　　

Step 12

Finally, slice the avocado by taking the tip of your knife and drawing straight lines across the avocado flesh. Keep in mind, the tighter the lines, the thinner the slice. Make sure the tip of the knife reaches the skin of the avocado. Use a spoon to scoop out the sliced avocado.

　　

Step 13

TECHNIQUES

　　

Step 14

Indoor Grilling

　　

Step 15

Grill pans offer a good alternative to grilling outdoors. If you do not have one, just sear the meat in a cast-iron or stainless steel pan.

　　

Step 16

ADVANCE PREPARATION

　　

Step 17

The sauce can be made up to a day in advance. The avocado will not turn the sauce brown because the tomatillos are acidic enough to prevent the discoloration.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.