Grilled Tomatillo Salsa for ATCO Blue Flame Kitchen for June 26, 2019; image supplied by ATCO Blue Flame Kitchen
Summer is the season to take advantage of all the fresh produce in the market. While we might know our way around the vegetables and fruit, fresh herbs are often neglected. Here are some ideas to help you pack a flavour punch at your next barbecue.The secret behind our Jamaican-inspired Jerk Flank Steak is a spicy and aromatic marinade featuring jalapeno, lime, garlic, ginger, fresh cilantro and thyme, and of course, allspice. We like using flank steak as it is a relatively lean cut of meat that cooks quickly on the grill.Our Grilled Tomatillo Salsa is a special treat that is just as delicious with warm tortilla chips as it is as a condiment for grilled fish or meat. Grilled tomatillos add a smoky sweetness to the zesty salsa.Fresh mint leaves perk up our Raspberry Mint Lemonade, a refreshing summer beverage. Try adding vodka or gin for an adults-only treat. JERK FLANK STEAK2 jalapeño peppers, stems removed and coarsely chopped½ cup fresh lime juice3 tbsp canola oil3 tbsp chopped fresh cilantro3 cloves garlic, roughly chopped2 green onions, sliced2 tbsp packed golden brown sugar1 tbsp finely chopped fresh ginger1 tbsp grated lime peel2 tsp chopped fresh thyme or ½ tsp dried thyme, crumbled1 tsp ground allspice½ tsp cinnamon2½ lb (1.25 kg) flank steak¼ tsp kosher salt½ tsp freshly ground pepperTo prepare marinade, combine all ingredients except steak, salt and pepper in food processor; process until smooth. Transfer marinade to a heavy-duty zip-lock plastic bag. Add steak and squeeze bag to coat. Marinate in refrigerator for at least 4 hours or up to 24 hours.Preheat natural gas barbecue on high heat for 10 to 15 minutes. Remove steak from marinade and pat steak dry with paper towels; discard marinade.Season steak with salt and pepper. Grill steak over medium heat until medium-rare, about 7 to 10 minutes per side. Remove from heat. Cover and let stand for 15 minutes before slicing. Serves 6. GRILLED TOMATILLO SALSA8 medium-large tomatillos¼ cup canola oil, divided8 green onions, trimmed1 jalapeño pepper, stem removed1 cup chopped fresh cilantro¼ cup fresh lime juice3 cloves garlic1 tsp liquid honey1 tsp saltTortilla chipsPreheat natural gas barbecue on high heat for 10 to 15 minutes.Remove husk from tomatillos and cut in half. Combine tomatillos and 1 tbsp oil in a medium bowl. Toss to coat.Place green onions, jalapeño and tomatillos, cut side down, on barbecue grid. Grill over medium-high heat until green onions are warmed and grill-marked on all sides, about 2 to 3 minutes, and until jalapeño and tomatillos are warmed and grill-marked on all sides, about 10 to 12 minutes. Remove from heat and set aside.Combine cilantro, lime juice, remaining 3 tbsp oil, garlic, honey and salt in a blender. Purée until smooth.Add warm onions, jalapeño and tomatillos to blender. Purée until smooth. Serve with tortilla chips.Cook’s Note: Often called “Mexican green tomatoes”, tomatillos are actually from a different plant and are not tomatoes at all! You can identify tomatillos by their papery, thin husk and they can turn yellow as they ripen. They are often used in sauces and salsa and can most often be found in Latin American grocery stores year-round. Makes 2 cups. RASPBERRY MINT LEMONADEA vibrant, refreshing beverage that is just the perfect mixture of sweet raspberries and tart lemonade. Serve as is for a warm-weather treat the whole family can enjoy or stir in ¾ cups of vodka or gin to give this drink an adult spin.4 cups ice cubes½ cup fresh mint leaves5 cups water2 cups club soda2 cups frozen raspberries1 can (295 mL) frozen lemonade concentrate, thawedLayer ice cubes and mint leaves in a large pitcher. Gently stir ice mixture to bruise leaves.Add all remaining ingredients; stir to combine. Makes 2½ L. ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Calgary Herald’s food section. For tips on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email firstname.lastname@example.org or chat with us live online at ATCOBlueFlameKitchen.com.