"This Sirloin Steak and Tomatillo Stew is a vibrant and hearty Mexican-inspired dish, combining tender cubes of steak with tangy tomatillos and a medley of vegetables, all enhanced with the unique garnishes of creamy queso fresco, crunchy tortilla chips, and a zesty squeeze of lime."
Sirloin Steak and Tomatillo Stew
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- Recipe Card
Prep time 30mins
Cook time 2hrs
Serves or Makes: 4
Recipe Card
ingredients
- 2 pounds cut into chunks sirloin steak
- 1 pound quartered tomatillos
- 1 large chopped onion
- 2 large chopped carrots
- 1 large chopped green bell pepper
- 2 medium chopped potatoes
- 1 small minced jalapeno
- 3 cloves minced garlic
- 4 cups beef broth
- 1 tablespoon cumin
- 2 tablespoons freshly chopped oregano
- 2 tablespoons extra virgin olive oil
- to taste salt and ground black pepper
- for serving queso fresco
- for serving tortilla chips
- for serving lime wedges
Method
Step 1
Brown the Steak: In a large pot, heat the extra virgin olive oil over medium-high heat. Season the the steak cubes with salt, ground black pepper, and cumin. Cook until browned on all sides, about 5-7 minutes. Remove the steak and set aside.
Step 2
Sauté Vegetables: In the same pot, add the onion, carrots, and bell pepper. Cook until the vegetables start to soften, 3-5 minutes. Then add the garlic and cook for another minute.
Step 3
Combine Ingredients: Return the steak to the pot. Add the tomatillos, potatoes, jalapeños, beef broth, fresh oregano, salt, and ground black pepper. Stir well.
Step 4
Simmer: Bring to a boil, and then reduce the heat to low. Cover and simmer for 2 hours, until the steak is tender, the potatoes are cooked through, and the tomatillos have broken down.
Step 5
Adjust Consistency and Seasoning: If the stew is too thick, add more beef broth to reach your desired consistency. Taste and adjust the seasoning as needed.
Step 6
Garnish and Serve: Ladle the stew into bowls. Garnish each serving with crumbled queso fresco, crushed tortilla chips, and a lime wedge.