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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.
Tomatillo Steak & Peppers (Chile Verde con Carne)
Ingredients
- 2.5 lb Eye round beef, fat trimmed, cubed
- 1/2 Sweet onion, chopped
- 3 Bell peppers, chopped (any color)
- 3 Garlic cloves, minced
- 15.7 oz. /1 jar Roasted Salsa Verde (Tomatillo Salsa)
- 1 tbsp. Cumin
- 1 tbsp. Green chile powder
- 1 tsp. Red chile powder (optional)
- 1 tsp. Smoked paprika
Instructions
- Heat a small pot to medium heat and add jar of salsa verde, cumin, both chili powders, and paprika. Bring this sauce mixture to a boil and then turn to medium heat.
- Heat a large skillet or wok on medium-high. Add cubed beef and garlic. Cook until about 75% done/still some pink (cook in two batches if necessary). Transfer contents of the skillet into a large bowl. Cover bowl with foil and set aside.
- Spray skillet with cooking spray and turn heat to high. Add chopped onion and bell peppers, cook until softened and fragrant, about 6 minutes.
- Turn skillet heat to low and transfer the cubed beef pieces back to the skillet. Pour the meat juices from the bowl of beef into the sauce pot and bring back to a boil. Once boiling, pour this sauce into your skillet, and mix it into the meat/vegetables.
- Cook the total mixture on low for about 5 additional minutes, stirring periodically.
- Ready to eat! Tastes better as leftovers – the flavors will further infuse and tenderize the meat.
Notes
- Nutrition for the entire batch: 1759 Calories, 270 g Protein, 62 g Carbs, 43 g Fat
- Nutrition per serving (9) : 195 Calories, 30 g Protein, 7 g Carbs, 5 g Fat.
- Pairs excellent with corn tortillas or brown rice!
- Plant-based option – use seitan instead of beef. Cook seitan on low for a few minutes with the garlic, just long enough to infuse flavor.
Please let me know if you tried this recipe.
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