Steaks in Green Sauce | Authentic Mexican Recipe (2024)

Having grown up in a household where almost everyguisado(everyday stews) had lots of vegetables in it, it’s common for me to always add some sort of veggies to my dishes when cooking at home. And this recipe for steaks in green sauce is a good example of it.

Steaks in Green Sauce (Salsa Verde) with Squash

I know that for some people of other cultures, adding veggies to stews might not be common (especially squash, like in this case), but in Mexico, we can add green beans, fava beans, peas, chayotes, nopales, and even potatoes to stews using a green salsa. Different cooks will add different vegetables (or none at all), depending on the region, the time of year, or their personal preferences.

I’ve been receiving several email requests for recipes that take little time to make and are easy to prepare, which is why I think you’re going to love this dish! You can prepare the salsa in advance, and keep it in your fridge until you’re ready to cook. Additionally, since this stew has lots of tomatillos and you can add other vegetables, you only need a side of rice and some warm tortillas in order to have a complete meal, ready in only about a half hour.

As I’ve mentioned before in my weekly newsletters, you can freeze the already-cooked rice and reheat it when you’re ready to serve. That way, when you cook these types of dishes, you can spend less time in the kitchen and more time with your family.

This dish is made all over Mexico, with many variations depending on the region of the country and the season of the year. As to the cut of meat used for this recipe, you can use whatever suits your taste and budget. In Mexico, beef chuck steaks are commonly used (although they might be a little hard to chew).

Please, do not forget to read the notes before the recipe instructions.

Enjoy!

How to make Steaks in Green Sauce

JUMP TO FULL INSTRUCTIONS

NOTES:

• Other options to use instead of squash are green beans, chayote, cooked nopales, and diced potatoes.
• I know some of you can’t find fresh tomatillos, but if you can find the canned version, that is fine.
• I also want to note that there is another version of this recipe were the ingredients for the sauce are cooked first and then processed in a blender to form the salsa.
• You’re going to see a whole Serrano pepper cooking in the sauce in some of the pictures, but that has nothing to do with the instructions given here. It’s something that I do when I cook stews like this for my family. Since I tend to like food spicier than other people, I cook an additional Serrano pepper just for myself and put it on my plate when serving.

DIRECTIONS:

• Cut the steaks into strips that are about ½ inch wide and 1½ inches long. Just make sure that they are bite-sized. Season the meat with salt & pepper.(Please check the ingredients list below)
• Heat the oil in a large skillet over medium-high heat. Add the meat and cook for 5 minutes.

• While the meat is cooking, chop the tomatillos, peppers, onion, and garlic clove. Place them in your blender with ½ cup of water and process to form the sauce.
• Pour the sauce over the steak and cook for 3 minutes. Once it comes to a boil, reduce the heat.

• Cut the squash into small cubes and add to the frying pan. Keep cooking until the squash or any other vegetables you added (see notes) are cooked. This will take about 8–12 minutes, depending on the type of vegetables and the size of the cubes.
• Season to your taste with salt and pepper. Finally, just before serving, stir in the finely chopped cilantro.

Serve with warm corn tortillas and rice.

To prepare this recipe I used a6" Chef's Knife&10" Frying pan.

Buen Provecho!

Mely,

If you like theseSteaks in Green Sauce, maybe you will also enjoy the recipe forPork Ribs in Salsa Verde.

📖 Recipe

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