Recipe updated May 2015
Salsa verde (green sauce) is
a staple in various world cuisines, including Mexican. As the name implies, it's made with mostly green ingredients, such as—in Mexico—tomatillos, green
chiles (hot or mild), scallions, and cilantro. Garlic, onion, and lime juice make
frequent appearances, as here.
This take on steak and eggs
is more dinner than breakfast. I used small, four-ounce Kansas City-style steaks
and gave them a quick sear, along with bell pepper and onions. The omelets are
as simple as omelets get—literally folded eggs with a few herbs tucked inside.
Altogether, this dish is rich
and spicy with a good balance of tart and tangy from the salsa verde. Loaded
with fresh vegetables and herbs, eggs, and lean meat, it’s a flavorful,
nutritious, and satisfying dinner.
Note: I included ranchero sauce to drizzle over the omelets (and steak
and peppers, for that matter). You don’t have to, but it’s easy and incredibly
delicious. Highly recommended!
Tip: Tomatillos typically have loose, papery husks that are easy to
remove. If you get one that has a tight husk, peel it under a stream of cool
water—it’ll come right off.
Serves 4
Ingredients
For the Salsa Verde
- 6
tomatillos, husked and chopped
- 3 scallions,
chopped
- 2 serrano
chiles, chopped
- 2 garlic
cloves, finely chopped
- 1/2 small
onion, chopped
- 1/3 cup
chopped cilantro
- 1 tbsp
fresh lime juice
- sea
salt
|
Salsa Verde Ingredients |
For the Steak and Omelets
- 4 large eggs
- 2 tsp finely chopped cilantro
- 2 tsp finely chopped
flat-leaf parsley
- 2 tsp finely chopped oregano
- sea salt
- freshly ground black pepper
- 2 tbsp plus 4 tsp olive oil,
divided
- 4 4-oz Kansas City-style
steaks (or other small steaks, about 1/2 inch thick)
- 1 medium green bell pepper,
cut into thin, 2-inch strips (about 1/4 inch wide)
- 1 medium red bell pepper, cut
into thin, 2-inch strips (about 1/4 inch wide)
- 1 small yellow or white
onion, cut into thin vertical strips
- warm corn or flour tortillas for
serving
|
Parsley, Oregano, and Cilantro |
|
4-oz KC-Style Steaks |
|
Onion and Bell Peppers |
Preparation
For the Salsa Verde
- Place all ingredients in a food processor and use quick pulses to
chop to a thin but still slightly chunky consistency. (Processing too long will
make the salsa very watery.)
- Scrape
into a bowl and let stand while the steak and omelets cook. (May be made 1 day
ahead. Bring to room temperature before using.)
|
Ready to Process |
|
Processed Ingredients |
|
Salsa Verde |
For the Steak and Omelets
- Preheat the oven to its
lowest temperature.
- Whisk
the eggs with the cilantro, parsley, and oregano and season with salt and pepper.
Set aside.
|
Whisked Eggs and Herbs |
- Heat
a heavy skillet over medium-high heat and brush with 1
tablespoon of olive oil.
- Season
the steaks with salt and pepper and sear until lightly charred and medium-rare,
4-5 minutes per side. (Don’t overcook at this point. The meat will return to the
skillet with the peppers and onion.)
- Transfer
the steaks to a cutting board and let rest 5 minutes.
- Brush
the same skillet with 1 tablespoon oil and add the bell peppers and onion. Season with
salt and pepper and sear, stirring frequently, until the vegetables soften and
begin to brown, 7-8 minutes.
- Cut
the steak across the grain into thin strips and add to the skillet. Reduce the
heat to low and heat gently together.
|
Steaks Beginning to Sear |
|
Seared Steaks |
|
Vegetables Beginning to Sear |
|
Seared Vegetables |
|
Thinly Slice the Steak |
|
Steak and Vegetables |
- Meanwhile,
heat an 8-inch, nonstick skillet over medium heat and add 1 teaspoon of oil.
- Pour 1/4 of the egg mixture (a little less than 1/3 cup per serving, depending
on size of the eggs) into the skillet and let cook until beginning to set. Tilt
the skillet gently back and forth to even the egg and fill in any holes.
- When
the edges and most of the center of the egg is set, lift 1 side and gently roll
the edge to cover 1/3 of the omelet. Roll again to form a loose, folded omelet.
- Transfer to a plate and keep warm in the oven. Repeat with the remaining teaspoons of
oil and the remaining egg mixture.
|
Edges Beginning to Set |
|
Egg Ready to Fold |
|
Fold Over One-Third of the Egg |
|
Folded Omelet |
Place an omelet on each of
4 plates and serve with the steak mixture and salsa verde. Spoon ranchero sauce on
top, if using, and pass the remaining sauce at the table. Serve with warm
tortillas.
|
Salsa Verde Steak and Omelets |
Nice looking plate. Love the steak flovorings. Thanks for sharing at What'd You Do This Weekend.
ReplyDeleteLinda
Thank you, Linda!
ReplyDeleteBest,
Pam