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This savory and tender beef dish is cooked in a vibrant and tangy green salsa, perfect for tacos, burritos, or simply served with rice and beans.<\/p>\n
For the Beef and Salsa<\/strong>: For the Salsa Verde<\/strong>: <\/p>\n 1\ufe0f\u20e3 Prepare the Salsa Verde<\/strong>:<\/p>\n In a pot, bring water to a boil and add the tomatillos and jalape\u00f1os. Cook for about 10 minutes or until the tomatillos are soft and slightly translucent.<\/p>\n Remove from the heat and allow to cool slightly.<\/p>\n In a blender, combine the cooked tomatillos, jalape\u00f1os, cilantro, onion, garlic, lime juice, and salt. Blend until smooth. Set aside.<\/p>\n 2\ufe0f\u20e3 Cook the Beef<\/strong>:<\/p>\n Heat the olive oil in a large skillet over medium-high heat.<\/p>\n Add the sliced beef and cook until browned and cooked through, about 5-7 minutes.<\/p>\n Remove the beef from the pan and set it aside.<\/p>\n 3\ufe0f\u20e3 Saut\u00e9 Vegetables<\/strong>:<\/p>\n In the same pan, add the sliced onion, garlic, and green bell peppers. Saut\u00e9 for about 5 minutes until softened.<\/p>\n 4\ufe0f\u20e3 Add the Salsa<\/strong>:<\/p>\n Pour the prepared salsa verde into the pan with the saut\u00e9ed vegetables. Stir well to combine, scraping up any browned bits from the bottom of the pan.<\/p>\n Add the cooked beef back into the pan, mixing to coat with the salsa. Cook for an additional 5-7 minutes to allow the flavors to meld.<\/p>\n 5\ufe0f\u20e3 Serve<\/strong>:<\/p>\n Taste and adjust the seasoning with salt and pepper if needed.<\/p>\n Serve the Bistec en Salsa Verde with rice, tortillas, or over tacos, garnished with fresh cilantro or a squeeze of lime.<\/p>\n \ud83d\udd25 Pro Tips<\/strong>: Enjoy this Bistec en Salsa Verde<\/strong>, a comforting and flavorful Mexican dish that brings a perfect balance of heat and tang! \ud83c\udf36\ufe0f\ud83c\udf7d\ufe0f<\/p>\n","protected":false},"excerpt":{"rendered":" This savory and tender beef dish is cooked in a vibrant and tangy green salsa, perfect for tacos, burritos, or simply served with rice and beans. \ud83d\udcdd Ingredients: For the Beef and Salsa:\u2714 1 lb flank steak or skirt steak, thinly sliced\u2714 1 medium onion, sliced\u2714 2 medium green bell peppers, sliced\u2714 3 cloves garlic, […]<\/p>\n","protected":false},"author":1,"featured_media":6148,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6146"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6146\/revisions"}],"predecessor-version":[{"id":6149,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6146\/revisions\/6149"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6148"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u2714 1 lb flank steak or skirt steak, thinly sliced
\u2714 1 medium onion, sliced
\u2714 2 medium green bell peppers, sliced
\u2714 3 cloves garlic, minced
\u2714 1 tbsp olive oil
\u2714 Salt and pepper, to taste<\/p>\n
\u2714 6-8 tomatillos, husked and rinsed
\u2714 2-3 jalape\u00f1os (or to taste)
\u2714 1 small bunch of cilantro
\u2714 1\/2 small onion, roughly chopped
\u2714 2 cloves garlic
\u2714 1 lime, juiced
\u2714 Salt to taste<\/p>\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\n\ud83d\udc68\u200d\ud83c\udf73 Instructions<\/strong>:<\/h1>\n
\u2714 You can add a bit of sour cream or Mexican crema for extra richness.
\u2714 For a spicier kick, increase the amount of jalape\u00f1os or add a serrano pepper.
\u2714 This dish can also be served with some fresh pico de gallo for a bright contrast.<\/p>\n