Bistec en Salsa Verde con Papas is a Mexican comfort-food classic pairing seared thin-sliced beef sirloin and tender potatoes in a smoky, charred tomatillo salsa verde. The dish comes together in under an hour and relies on roasting fresh chiles and tomatillos to build deep, complex flavor.
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Roast fresh tomatillos, chile serrano, and chile poblano peppers on a comal or in a dry pan until nicely charred.
Once cool enough to handle, blend the roasted vegetables with fresh cilantro, garlic, salt, and pepper. Add a splash of chicken broth if a smoother consistency is desired. Set salsa verde aside.
Season the thin-sliced beef sirloin well with salt and pepper.
Sear the bistec in a hot pan until beautifully browned on both sides. Do not overcook at this stage.
Cut potatoes into medium-sized chunks and par-boil them slightly until just beginning to soften.
Add the par-boiled potatoes to the pan with the seared bistec.
Pour the salsa verde over the bistec and potatoes.
Bring to a gentle simmer, cover, and let all flavors meld together for about 20-30 minutes, or until potatoes are fork-tender and the sauce has thickened to your desired consistency.
Serve with warm corn tortillas and a side of fluffy Mexican rice. Optionally top with a dollop of sour cream or a sprinkle of crumbled queso fresco.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, stirring occasionally, until warmed through.
comal or dry skillet (for charring peppers and tomatillos) · blender (for salsa verde)
Yes. Prepare the salsa verde through step 2 and refrigerate up to 2 days. Reheat gently before pouring over the bistec and potatoes.
Thin-sliced beef sirloin (bistec) is traditional. For thicker cuts, pound to ¼-inch thickness or slice thinner before searing.
They are ready when fork-tender, typically after 20–30 minutes of simmering in the salsa verde. Par-boiling first helps them cook evenly.
Fresh tomatillos are preferred for authentic charred flavor, but drained canned tomatillos work if fresh are unavailable. Skip roasting and blend raw with cilantro and garlic; the sauce will be milder.
No. It is optional and used only to thin the blended salsa if you prefer a smoother, less thick consistency.
