Recipe by Rachael Ray
- 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 1/2 to 2 lb. flat iron steak, flank steak, or thin boneless sirloin steaks
- About 1 tbsp. neutral-flavored oil (such as safflower or olive)
- 6 oz. crumbled queso fresco or Cotija cheese
- Pickled jalapeño slices, hot or mild
1. 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.
2. 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.
3. 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.
4. 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.