Estancia Vineyards | Grilled Steak with Salsa Verde

Ingredients

• 4 large green tomatillos, cored and chopped
• 2 small serrano chili peppers, seeded and chopped
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1 lime, juiced
• 1 tsp sugar
• 1 large bunch cilantro, leaves and tender stems
• Kosher salt
• Freshly ground black pepper
• 2 lbs fingerling potatoes, halved lengthwise
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• Olive oil
• 2 lbs shishito peppers
• 1½ lbs flank steak, trimmed of excess fat and gristle
• 2 Tbsp canola oil