Can I use a different cut of beef for bistec en salsa verde?

Yes. Flank steak, skirt steak, or sirloin work well. Slice thin and cook until just tender to avoid toughness; thicker cuts may need longer braising.

Should I roast the peppers and tomatillos before adding them to the stew?

Yes. Roasting (directly over flame or under the broiler) develops a charred, smoky depth that's essential to authentic salsa verde. This prevents a raw, acidic taste.

How long does bistec en salsa verde keep?

Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low-medium heat to preserve the tender beef texture.

Can I make this dairy-free or substitute peppers?

This recipe is naturally dairy-free. For peppers: Anaheim or guajillo can replace poblanos; jalapeños can replace serranos (milder heat). Avoid substituting tomatillos—they're essential to the salsa's flavor.

What's the best way to slice the beef thin?

Partially freeze the beef for 30–45 minutes, then slice against the grain with a sharp knife or meat slicer for even, tender pieces.

Bistec en Salsa Verde (Mexican Green Steak Stew)

Name: Bistec en Salsa Verde (Mexican Green Steak Stew)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 poblano peppers; 2 serrano peppers; 1/4 large white onion; 1 lb tomatillos; 2 roma tomatoes; 3 cloves garlic; 2 lbs thinly sliced beef steak; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp Mexican oregano; 1/2 tsp black pepper, for steak; 1 tsp salt, for steak; 2 tbsp cooking oil; 1/2 large white onion, sliced; 1 tbsp beef bouillon powder; 1 tsp seasoning sauce; 1/2 tsp salt, for salsa; 1/4 tsp black pepper, for salsa; 1 cup water; 2 tbsp all-purpose flour; 2 bay leaves; 1/4 cup fresh cilantro, chopped; Refried beans, for serving; Mexican rice, for serving; Cotija cheese, for garnish; Avocado, sliced for garnish; Flour tortillas, for serving

CookOSBeta

Bistec en Salsa Verde (Mexican Green Steak Stew) | CookOS

Ingredients

2 poblano peppers
2 serrano peppers
1/4 large white onion
1 lb tomatillos
2 roma tomatoes
3 cloves garlic
2 lbs thinly sliced beef steak
1 tsp garlic powder
1 tsp ground cumin
1 tsp Mexican oregano
1/2 tsp black pepper, for steak
1 tsp salt, for steak
2 tbsp cooking oil
1/2 large white onion, sliced
1 tbsp beef bouillon powder
1 tsp seasoning sauce
1/2 tsp salt, for salsa
1/4 tsp black pepper, for salsa
1 cup water
2 tbsp all-purpose flour
2 bay leaves
1/4 cup fresh cilantro, chopped
Refried beans, for servingoptional
Mexican rice, for servingoptional
Cotija cheese, for garnishoptional
Avocado, sliced for garnishoptional
Flour tortillas, for servingoptional

27 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
On a hot griddle or comal, roast the poblano peppers, serrano peppers, quartered onion, tomatillos, roma tomatoes, and garlic cloves until charred on all sides.
2
While the vegetables are roasting, season the thinly sliced beef in a large bowl with garlic powder, cumin, Mexican oregano, black pepper, and salt. Mix well to combine.
3
Once the poblano peppers are well-charred, place them in a plastic bag and seal it. Let them steam for about 10 minutes to loosen the skins.
4
Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and cook until browned.
5
Add the sliced white onion to the pot with the beef and continue to cook until the onions are soft and translucent.
6
Remove the poblano peppers from the bag and peel off the charred skin. Remove the stems and seeds.
7
Combine all the roasted vegetables, including the peeled poblanos, in a blender. Add beef bouillon powder, seasoning sauce, salt, pepper, and water. Blend until smooth.
8
Sprinkle the all-purpose flour over the cooked beef and onions in the pot. Stir to coat the meat, cooking for about a minute to cook out the raw flour taste.
9
Pour the blended salsa into the pot with the beef. Stir everything together until well combined.
10
Add the bay leaves and chopped cilantro to the stew. Bring to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes for the flavors to meld.
11
Serve the Bistec en Salsa Verde hot with sides like Mexican rice and refried beans. Garnish with cotija cheese and sliced avocado, and serve with warm tortillas.