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Sliced Steak Salad with Poblano Salsa
5 large poblano chiles
5 tomatillos, husked and rinsed
1 white onion, quartered
4 large cloves garlic, unpeeled
Olive oil cooking spray
A small handful of fresh cilantro leaves
1 lime, juiced (about 2 tbsp.)
2 tsp. agave syrup or 2 tsp. mild honey (I like acacia)
1 tsp. ground cumin
1 tsp. dried oregano
Salt and pepper
1 watermelon radish or a few large red radishes, very thinly sliced
2 limes—1 juiced (about 2 tbsp.), 1 halved
Salt and pepper
1 head napa cabbage or savoy cabbage—cored, quartered, and thinly sliced (about 8 cups)
1 ½ to 2 lb. flat iron steak, flank steak, or thin boneless sirloin steaks
1 tbsp. neutral-flavored oil (such as safflower or olive)
6 oz. crumbled queso fresco or Cotija cheese
Pickled jalapeño slices, hot or mild
For the salsa, preheat the broiler to high. Place the chiles, tomatillos, onion, and garlic on a large rimmed baking sheet; spray with cooking spray. Broil, turning once, until the vegetables soften and char in spots, 12 to 15 minutes. Transfer the chiles to a large bowl; cover with plastic wrap. Let cool for 15 minutes. Peel the garlic. Add the garlic, onion, and tomatillos to a food processor. Peel and seed the chiles; add to the processor bowl. Add the cilantro, about 2 tbsp. lime juice, agave, cumin, and dried oregano; season with salt and pepper. Pulse the salsa until chunky.
In a small bowl, mix the radish and about 2 tbsp. lime juice; season with salt and pepper. Arrange the cabbage on a platter or divide among 4 plates.
Using paper towels, pat the steak dry; season. Heat a cast-iron skillet over medium-high to high. Add the oil, about one turn of the pan. Cook the steak, turning occasionally, for 7 to 8 minutes. Add the halved lime, cut-side down, during the last minute or two of cooking; cook until browned. Transfer the steak to a cutting board. Let the steak rest for a few minutes, then thinly slice against the grain. Squeeze the halved lime over the steak.
Top the cabbage with a layer of the salsa. Fan the sliced steak on top. Garnish with the queso fresco, jalapeños, and radish. Serve with the remaining salsa.