TOMATILLO SALSA INGREDIENTS
1 pound (454 g) tomatillos, papery skins removed
2 jalapeños, cored, seeded, and chopped
2 cloves garlic, sliced
½ small yellow onion, chopped
1/3 cup (720 ml) chopped fresh cilantro
⅛ tsp cumin
1 tsp (5 ml) sea salt
Freshly ground black pepper to taste
CASHEW CREAM INGREDIENTS
¼ cup raw cashews
1 clove garlic, sliced
2 tsp (10 ml) 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
STEAK INGREDIENTS
1½-2 pounds (907 g) flank steak
Sea salt to taste
Freshly ground black pepper to taste
2 TBSP coconut oil
1 cup (240 ml) 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 (15 ml) 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.
More Recipes You'll Love
Flank Steak Rellenos takes the spirit of chiles rellenos and runs with it — paleo style. Flank steak meets a fresh tomatillo salsa verde, green chilies, and a luxuriously creamy cashew cream made from scratch. It's bright, rich, and completely dairy-free.
Pro Tips
- Wash the tomatillos until they no longer feel sticky — that papery husk residue is tacky and slightly bitter if you skip the scrub.
- Simmer the blended salsa for about 10 minutes until most of the liquid evaporates; a thick salsa clings to the steak instead of pooling on the plate.
- The cashew cream is the dairy-free magic here: boil the cashews 25 minutes until soft, then purée with garlic and olive oil, loosening with the reserved cooking liquid.
- Sear the flank steak in coconut oil and finish it in the broth and green chilies so it stays juicy while soaking up the relleno-style sauce.
- Slice the steak thin against the grain and spoon the salsa verde and cashew cream over the top for the full effect.
Frequently Asked Questions
What makes this a 'relleno'?
It borrows the classic chile relleno flavour set — roasted green chile, tomatillo salsa, and a creamy topping — applied to seared flank steak instead of a stuffed pepper.
Is this dish paleo?
Yes: the cream is made from cashews rather than dairy, the salsa is fresh tomatillos and chiles, and the steak is cooked in coconut oil and broth.
Can I use another cut of steak?
Skirt steak or sirloin both work. Whatever you choose, slice thinly against the grain so every bite is tender under the salsa and cream.
How long does the cashew cream keep?
Store it in an airtight container in the fridge for up to 4 days. Loosen with a little water or broth when you rewarm or reuse it.
Recipe Card
Ingredients
Method
- 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.
