Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, September 28, 2014

Salsa Verde Steak and Omelets

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


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 

For the Salsa Verde
  1. 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.)
  2. 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
  1. Preheat the oven to its lowest temperature.
  2. Whisk the eggs with the cilantro, parsley, and oregano and season with salt and pepper. Set aside.
Whisked Eggs and Herbs
  1. Heat a heavy skillet over medium-high heat and brush with 1 tablespoon of olive oil.
  2. 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.)
  3. Transfer the steaks to a cutting board and let rest 5 minutes.
  4. 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.
  5. 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
  1. Meanwhile, heat an 8-inch, nonstick skillet over medium heat and add 1 teaspoon of oil. 
  2. 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.
  3. 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. 
  4. 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


  1. Nice looking plate. Love the steak flovorings. Thanks for sharing at What'd You Do This Weekend.