Seared boneless short ribs topped with charred scallions and tomatillos, served with fresh salsa and tortillas.
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| prepHave a cutting board ready for resting meat | ||||||
| 1 1/4 to 1 1/2 pounds boneless short ribs, at least 1-inch thick | Season short ribs with salt & pepper | Heat oil, sear short ribs 3–4 min per side | Char whole scallions & tomatillos 4–6 min | Toast cumin seeds, toss to coat vegetables | Chop charred vegetables, toss with olive oil | Slice short ribs, plate with charred salsa & cilantro |
| Kosher salt and ground pepper | ||||||
| 30 ml canola oil | ||||||
| 1/2 large bunch scallions or spring onions, thinly sliced (for fresh salsa) | Combine sliced scallions, tomatillos & lime juice | |||||
| 55 g tomatillos, thinly sliced (for fresh salsa) | ||||||
| 60 ml fresh lime juice, plus 1 lime, quartered | ||||||
| 1/2 large bunch scallions or spring onions, left whole (for charring) | ||||||
| 55 g tomatillos, left whole (for charring) | ||||||
| 2 teaspoons cumin seed or 1/2 teaspoon ground cumin | ||||||
| 60 ml olive oil | ||||||
| 1 cup cilantro, leaves and tender stems | ||||||
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