Salsa Verde with Strip Steak

Pro tips

• Remove tomatillo husks and rinse before use to eliminate any sticky residue and ensure clean flavor
• Cook strip steak to medium-rare for optimal tenderness; use a meat thermometer to avoid overcooking
• Make salsa verde in batches and store in airtight containers for quick pairing with any grilled protein throughout the week
• Toast tomatillos lightly before blending to deepen and round out the salsa's flavor profile

Substitutions

• Tomatillos → green tomatoes (less tart; use fewer to adjust acidity)
• Strip steak → ribeye or New York strip (similar fat content and cooking time)

Storage & make-ahead

Store salsa verde in an airtight container in the refrigerator for up to 5 days; reheat gently or serve cold alongside leftover strip steak.

What's the difference between salsa verde and red salsa?

Salsa verde is made from tomatillos and is tangier and fresher, while red salsa uses tomatoes and tends to be sweeter. Salsa verde works particularly well with grilled proteins.

Can I use canned tomatillos for this salsa verde?

Yes, canned tomatillos are a convenient substitute for fresh when out of season. Drain them well and adjust seasoning to taste.

How do I know when tomatillos are ripe?

Ripe tomatillos are firm, bright green, and fill out their papery husks. The husk should split slightly when they're ready to use.

What temperature should strip steak be cooked to?

Strip steak is best served medium-rare to medium (130–135°F internal temperature), which keeps the meat tender and juicy.

Can salsa verde be made ahead?

Yes, salsa verde keeps refrigerated for up to 5 days, making it ideal for meal prep alongside grilled steaks.