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Steaks in Green Sauce
Steaks in green sauce with squash, a recipe that will bring dinner to the table in less than 30 minutes. You can use other vegetables to this delicious and loved meal.
- 1½ lbs. of thinly-cut beef steaks sirloin, chuck, or rib eye
- Salt & pepper to taste
- 1 tablespoon of vegetable oil
- 1 lb. of tomatillos
- 2 Serrano peppers or one Jalapeño
- ¼ of a medium-size white onion
- 1 large garlic clove
- ½ cup of water
- 10 oz. of squash or zucchini diced (about 2 cups; see notes)
- ⅓ cup finely chopped cilantro
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.
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.
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.
Serving: 1cup | Calories: 226kcal | Carbohydrates: 7g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 74mg | Potassium: 808mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 22.3mg | Calcium: 47mg | Iron: 2.7mg