Tomatillo steak & peppers (aka chile verde con carne) is perfect for family taco night or meal prep. Sweet and tangy green tomatillo and spices tenderize the beef over time, so it tastes even better the next day.
The trick to keeping extra lean meat cuts such as eye round steak tender and juicy is to carefully control cooking rate. For this tomatillo steak and peppers, we cook the meat until it’s about 75% done. A good amount of pink should remain. By quickly removing from the heat and placing in a covered bowl, it continues to cook slowly. When we return in to the pan for a final few minutes, it completes cooking and allows the rich flavors of the tomatillo base and spices to soak in.
There are a large variety of salsa verde options on the market, I recommend using the roasted variety for additional smokey flavor alongside the smoked paprika. Hatch chile powder and cumin add a deeper pepper flavor. The red chile powder is optional, for some heat.
This recipe is for a large batch. It scales down linear if you’d like to reduce the size. However, this dish tastes BETTER on subsequent days as the sauce further tenderizes the beef pieces.
I preferred to keep the sauce base thin, however you could thicken it up by boiling the sauce for about 30 minutes to eliminate water.
Pairs great with corn tortillas or rice.
Please let me know if you tried this recipe.
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