Bistec en Salsa Verde (Mexican Beef with Green Sauce)
Bistec en Salsa Verde is a bold and flavorful Mexican dish featuring tender beef simmered in a vibrant green sauce made from tomatillos, jalapeños, and fresh cilantro.
The combination of savory beef and tangy salsa creates a perfect balance of heat and zest, making it a comforting meal that pairs beautifully with rice, warm tortillas, or tacos.
Whether you’re craving something hearty or looking for a classic Mexican favorite, this dish is sure to satisfy!
Why You’ll Love This Recipe:
People will love Bistec en Salsa Verde because it’s packed with bold, authentic Mexican flavors and comes together in a simple yet satisfying way.
The tender beef absorbs the rich, tangy salsa verde, creating a perfect balance of heat and zest.
Plus, it’s versatile—serve it with rice, warm tortillas, or as taco filling.
The dish is comforting, hearty, and perfect for any occasion, whether it’s a family dinner or a flavorful meal to impress guests!
Key Ingredients:
Flank or Skirt Steak – Thinly sliced for tenderness and rich flavor.
Tomatillos – The base of the salsa, providing a tangy, slightly sweet taste.
Jalapeños – Adds a mild to medium heat; adjust for spice preference.
Onion & Garlic – Essential aromatics that enhance depth and richness.
Green Bell Peppers – Adds a fresh, slightly sweet crunch to the dish.
Cilantro & Lime Juice – Brightens the salsa with fresh citrusy notes.
Olive Oil – Used to sauté the beef and vegetables for a rich, savory base.
Bistec en Salsa Verde (Mexican Beef with Green Sauce)
Ingredients:
For the Beef and Vegetables:
1 lb flank steak or skirt steak, thinly sliced
1 medium onion, sliced
2 medium green bell peppers, sliced
3 cloves garlic, minced
1 tbsp olive oil
Salt and pepper, to taste
For the Salsa Verde:
6-8 tomatillos, husked and rinsed
2-3 jalapeños (or to taste)
1 small bunch of cilantro
1/2 small onion, roughly chopped
2 cloves garlic
1 lime, juiced
Salt, to taste
Instructions:
Prepare the Salsa Verde:
Bring a pot of water to a boil and add the tomatillos and jalapeños. Cook for about 10 minutes, or until the tomatillos soften and turn slightly translucent.
Remove them from the heat and let them cool for a few minutes.
Transfer the cooked tomatillos and jalapeños to a blender. Add the cilantro, chopped onion, garlic, lime juice, and salt. Blend until smooth, then set aside.
Cook the Beef:
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced beef and cook for about 5-7 minutes, stirring occasionally, until browned and fully cooked.
Transfer the beef to a plate and set aside.
Sauté the Vegetables:
Using the same skillet, add the sliced onion, garlic, and green bell peppers.
Cook for about 5 minutes, stirring occasionally, until the vegetables become soft and fragrant.
Add the Salsa:
Pour the salsa verde into the skillet with the sautéed vegetables. Stir well to combine, making sure to scrape up any flavorful bits stuck to the bottom of the pan.
Return the cooked beef to the skillet and stir to coat it in the sauce.
Let everything simmer for 5-7 minutes, allowing the flavors to meld together.
Serve:
Taste and adjust seasoning with salt and pepper if needed.
Serve hot with rice, warm tortillas, or as a taco filling. Garnish with fresh cilantro or a squeeze of lime juice for extra brightness.
Pro Tips:
Stir in a little sour cream or Mexican crema for added richness.
For a spicier version, increase the number of jalapeños or add a serrano pepper.
Serve alongside refried beans or fresh pico de gallo for a complete meal.
Enjoy this Bistec en Salsa Verde, a bold and delicious dish packed with authentic Mexican flavors!
Notes:
Choosing the Right Cut: Flank or skirt steak works best for this dish due to its tenderness and ability to absorb flavors. Slice it thinly against the grain for the best texture.
Adjusting Spice Levels: If you prefer a milder salsa, use fewer jalapeños or remove the seeds before blending. For extra heat, add a serrano pepper.
Enhancing the Salsa: Roasting the tomatillos and jalapeños before blending will add a deeper, smoky flavor to the sauce.
Cooking Tips: Be sure to sauté the vegetables until they soften to enhance their sweetness and balance out the tangy salsa.
Serving Suggestions: This dish pairs beautifully with warm corn tortillas, Mexican rice, or refried beans. You can also top it with a drizzle of Mexican crema for a creamy contrast.
Storage & Reheating: Leftovers can be refrigerated for up to 3 days. Reheat gently over low heat to maintain the beef’s tenderness.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~280 kcal | Protein: ~30g | Carbohydrates: ~15g | Fat: ~12g | Saturated Fat: ~3.5g | Cholesterol: ~70mg | Fiber: ~3g | Sugars: ~5g | Sodium: ~450mg
Frequently Asked Questions:
Can I make this recipe spicier?
Yes! To increase the heat, add extra jalapeños or swap in serrano peppers.
You can also mix in a pinch of cayenne or red pepper flakes for an extra kick.
What’s the best way to serve Bistec en Salsa Verde?
This dish pairs perfectly with Mexican rice, refried beans, warm tortillas, or even over tacos.
You can also top it with avocado slices or queso fresco for extra flavor.
Can I use store-bought salsa verde instead of making my own?
Absolutely! While homemade salsa verde has a fresher, more authentic flavor, a good-quality store-bought salsa verde can be a convenient substitute when short on time.
How can I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a pan over medium heat, adding a splash of broth or water to loosen the sauce.
Can I use a different cut of beef?
Yes! If flank or skirt steak isn’t available, you can use sirloin, ribeye, or even thinly sliced chuck roast for a tender and flavorful result.
Just be sure to slice against the grain for the best texture.
How do I keep the beef tender?
To keep the beef tender, slice it thinly against the grain and avoid overcooking.
Cooking it over medium-high heat for 5-7 minutes is enough to sear the meat while keeping it juicy.
Can I make this recipe ahead of time?
Yes! You can prepare the salsa verde in advance and store it in the refrigerator for up to 3 days.
The beef and vegetables can also be cooked ahead, then reheated with the salsa when ready to serve.
What if my salsa verde is too tangy?
Tomatillos have a natural tartness.
If your salsa is too tangy, add a small pinch of sugar or honey to balance the flavors.
Letting the sauce simmer with the beef also mellows the acidity.
Can I use a different type of pepper?
Absolutely! If you prefer a milder version, swap jalapeños for poblano peppers.
For extra heat, use serranos or habaneros.
How do I thicken the sauce?
If the salsa verde is too thin, let it simmer uncovered for a few extra minutes to reduce.
You can also blend in a small piece of cooked tortilla or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken it up.