Flank Steak Rellenos


1 pound tomatillos, papery skins removed
2 jalapeños, cored, seeded, and chopped
2 cloves garlic, sliced
½ small yellow onion, chopped
1/3 cup chopped fresh cilantro
⅛ tsp cumin
1 tsp sea salt
Freshly ground black pepper to taste

¼ cup raw cashews
1 clove garlic, sliced
2 tsp olive oil
½ tsp apple cider vinegar
Pinch of sea salt
Freshly ground black pepper to taste
Some of the cooking liquid
1 can (4-ounce) diced green chilies

1½-2 pounds flank steak
Sea salt to taste
Freshly ground black pepper to taste
2 TBSP coconut oil
1 cup chicken or beef broth
Serves 4

Wash the tomatillos until they no longer feel sticky. Cut them into quarters and place them in a food processor.
Add the remaining salsa ingredients and process until finely chopped.
Spoon the salsa into a small saucepan and bring it to a light boil over medium heat.
Simmer, stirring occasionally, until most of the liquid has evaporated and the salsa looks slightly thicker, about 10 minutes. Set it aside.
For the cashew cream, place the cashews in a small saucepan and cover them with cold water. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 25 minutes.
Strain out the cashews, reserving the cooking liquid in a separate bowl.
Place the cashews, garlic, olive oil, apple cider vinegar, sea salt, and pepper in the food processor and purée until the mixture begins to become creamy. Slowly add the cooking liquid, 1 TBSP at a time, until the mixture has a thick, creamy consistency.
Place the flank steak in a zip-top bag, and pound it with a kitchen mallet to a ½-inch-thickness.
Remove the steak from the bag and lay it flat on a clean work surface. Sprinkle it with sea salt and pepper.
With a spoon, spread some of the cashew cream down the center of the flank steak. Be careful not to use too much, or it will spread everywhere when you roll it. If your steak is smaller, you may not need to use the entire amount of cashew cream.
Sprinkle the diced green chilies over the cashew cream and steak.
Roll one of the long edges of the steak over the cream and chilies until you reach the opposite edge. Tie the steak roll in 3 places with butcher’s twine.
In a large skillet, heat the coconut oil over medium heat. Place the steak roll in the skillet and brown it on all sides.
Transfer the steak roll to a slow cooker.
Pour the salsa over the steak roll, and add the broth. Cook the steak roll on low for 5-6 hours or on high for 3-4 hours.
Remove the twine before slicing the steak roll into pinwheels, and serve with extra sauce.