Steak in Salsa Verde
Steak in salsa verde is very popular and made all over Mexico. It varies from region to region. It can be made with just the meat and salsa verde, or you can add some type of vegetable to it like I have with the potato. You can also substitute squash, green zucchini, green beans, just to name a few.When selecting the beef for this dish, you want to use something that has some fat to it. Ribeye works best. NY strip or top sirloin are leaner, but will work well too. You can either have it thin sliced like I have or cut it up into bite sized chunks. This is a great dish with a side of beans, or you can even use this as a filling for tacos.
Servings: 4
Ingredients
Salsa Verde
- 1 lb tomatillos
- 2 serrano peppers or 1 jalapeno
- 1/4 medium white onion
- 3 garlic cloves
- 1/2 cup water
Steak in Salsa Verde
- 1 1/2 lbs thinly sliced beef ribeye, strip, or sirloin
- salt and pepper to taste
- 1 tbsp vegetable or canola oil
- 2 medium potatoes diced into small cubes
- 1/4 cup cilantro chopped
Instructions
Salsa Verde
- In a blender or food processor, add tomatillos, Serrano pepper, white onion, garlic, and water. Puree until smooth. set aside.
Steak in Salsa Verde
- In a large skillet over medium high heat, add the cooking oil. Brown the steak pieces.
- Pour in the sals verde and simmer for 3 minutes.
- Add in the cubed potatoes. Simmer on medium heat for 15 minutes or until the potato are tender.
- Garnish with a lot of fresh cilantro. Serve with tortillas.
