I love steak. Whether it’s smothered in mushrooms and onions, topped with sauce, or just pretty on its own, the taste of steak brings instant drool to my mouth. But being Mexican instantly means I have to add some sort of flavor in the form of a sauce, warm or cold. One of my favorite ways to eat steak you ask? That would be steak coated in a Spicy Tomatillo Sauce. Pair with refried beans and corn tortillas, now it’s a Mexican fiesta. ♥
The simpler the dinner dish the better in my book. One pan, one pot, anything with “one” is basically my type of meal. Pull out your deep sauté pan and blender because that is all the equipment you will need. Let’s do an ingredient round up.
- flank steak
- yellow onion
- serrano chiles
- Knorr’s chicken bouillon seasoning
Sauce It Up
The Tomatillo Sauce is the main component of this dish. If the sauce is perfect, the steak will taste amazing regardless of how you cook it. This sauce is the essentially the same green sauce I use for all my green sauce needs, like in the delicious Enchiladas Verdes. I promise I will get it together and make this a sub-recipe someday soon. I’ll give the basics once again though, ready?! Let’s run through the entire recipe, shall we!
Bring It All Together
- Process the onion, garlic, tomatillo, serrano chiles, cilantro and water in a blender. Set aside.
- Heat canola oil in a deep saute pan over medium-high heat.
- Add the julienne onion (you will use onion in both the sauce and steak) and saute until soft and golden brown.
- Add the steak and saute until most of the pink from the steak has cooked.
- DRAIN DRAIN DRAIN. Drain the fat from the steak. This is a must for me. I feel the grease from the steak cuts into the sauce.
- Add the blended sauce and bring to an initial boil. Begin adding the Knorr’s seasoning 1 tsp at a time until the desired taste is reached. (I used 2 tsp, but this has always been difficult for me to put down on a recipe. The taste will be different every time depending on factors such as ripeness or the heat level of the chiles.)
- Once done with the seasoning, continue to cook at a low simmer to let the flavors marry into the steak. Voila! One pan meals are the best ♥
You can eat this dish with a fork on its own, with rice and beans fajitas style, in tacos, in a burrito, with eggs; I mean the options are essentially limitless!! Oh! You can this pot be a part of your taco station on taco night! Come on my people, let’s get creative! Try this one pot of spicy wonderfulness. You won’t regret it! I know I say that a lot, but I always mean it! 🙂
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Carne en Chile Verde (Steak with Tomatillo Sauce)
- 1 lb 5 oz Tomatillos, peeled, washed quartered (ease when blending)
- 1 oz Serrano Chiles, stems removed
- 1/2 bunch Cilantro, fresh, washed
- .2 oz Garlic Cloves
- 2 oz Yellow Onion, piece
- 16 fl.oz Water
- 2 tbsp Canola Oil
- 5.5 oz Yellow Onion, julienne
- 1 lb 6 oz Flank Steak, thin strips
- to taste Kosher Salt
- to taste Black Pepper, finely ground
- 2 tsp Knorr's Chicken Bouillon Seasoning * see notes
- Process the tomatillo, serrano chiles, cilantro, garlic, onion piece, and water in a blender until almost smooth. Set aside.
- Heat the canola oil in a deep saute pan over medium-high heat.
- Add the julienne onion and saute until soft, golden and deliciously fragrant, about 5-7 minutes. Be sure to stir consistently to prevent burning.
- Quickly season the steak to taste with the salt and pepper. Add the steak to the onions and cook until 90% of steak is cooked. (It will finish cooking in the sauce. What you mainly want to do is sear the steak.) Drain any fat released from the steak.
- Add the blended tomatillo sauce and bring to an initial boil.
- Once boiling, begin adding the Knorr's seasoning. I add 1 tsp at a time to prevent over salting. My dish needed 2 tsp of Knorr's, but all recipes may be different. Taste the sauce after every addition and make sure the raw taste is cooked out and the heat level is balanced.
- Return to a boil and taste again to make sure it is still what you desire. If so, lower the heat to low and continue to cook for an additional 30-45 minutes to allow the steak and sauce to marry together. You want the juices to seep into the steak and any pieces of uncooked steak to finish cooking.
- The Tomatillo Sauce is the same as sauce used in my Enchiladas Verdes
- The Knorr's Chicken Bouillon Seasoning can vary from recipe to recipe depending on rawness of tomatillos and the heat level of the chiles
- I normally add 1-2 chiles because my husband is sort of a chicken when it comes to heat, but feel free to increase the chiles if you are a spicy lover
- The longer you simmer the dish at the end, the more the sauce will combine with the steak - always try and simmer for an additional 30 minutes at the minimum at the end the recipe
- Pair with refried beans, tomato rice and corn tortillas for a well rounded authentic Mexican meal 🙂
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