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2 Brothers Grilled Steak with Avocado-Tomatillo Salsa 
and Tortillas  

Bring a large saucepan two-thirds full of water to a boil over high 
heat. Add the tomatillos, return to a boil and cook until tender, 3 
to 4 minutes. Drain and let cool to the touch, about 20 minutes.  
In a dry small fry pan over medium-high heat, roast the chilies 
and garlic, tossing occasionally, until blackened and tender, 8 to 
10 minutes. Remove from the heat and let cool to the touch. 
Remove the skin and seeds from the chilies and chop the chilies 
coarsely. Peel the garlic.  
In a food processor, combine the tomatillos, chilies, garlic, 
avocados, cilantro and lime juice and process until smooth and 
blended. Season with 2 Brothers Seasoning and pepper. Cover 
the salsa and refrigerate until ready to serve. 
Prepare a hot fire in a grill. Season the steaks with salt and pepper 
and brush with the grape seed oil. Grill the steaks until seared and 
browned, 2 to 3 minutes per side for rare to medium-rare, 4 to 6 
minutes per side for medium to medium-well. Transfer the steaks 
to a carving board and let rest for 5 minutes before slicing.  
Slice the steaks crosswise into 1/4-inch-thick strips and transfer to 
a warmed platter. Pass bowls of salsa and a plate of warm tortillas 
alongside. Serves 4.
Est. Time: Yield:
Ingredients:
1/2 lb. fresh tomatillos, husks removed 
2 to 3 Serrano chilies 
2 unpeeled garlic cloves 
2 small ripe avocados, pitted and peeled 
1 Tbs. chopped fresh cilantro 
Juice of 2 limes 
Salt and freshly ground pepper, to taste 
2 New York strip steaks, each about 12 oz. and  
  1 inch thick 
Grape seed oil for grilling 
8 to 12 flour tortillas, warmed 
2 tsp. 2 Brothers Original Seasoning
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