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Carnita Con Chile

Omaha Steaks Flat Iron Steaks are covered in a flavorful tomatillo sauce in this traditional recipe for Carnita Con Chile. Tomatillos and chiles are blended to create a mildly spicy green sauce, which is then poured over tender steak to create a lot of flavor in a short amount of time. Serve in tortillas for a portable meal the whole family will love.
Prep Time30 mins
Cook Time10 mins
Course: Main Course
Keyword: Flat Iron Steak Recipe, Tomatillos, Cilantro
Servings: 4
Calories: 310kcal

Ingredients

  • 2 Omaha Steaks Flat Iron Steaks
  • 12 ounces tomatillos husks and stems removed
  • 3 or 4 dried chiles de árbol stems, seeds removed
  • 1/4 cup fresh cilantro leaves
  • 1 large clove garlic coarsely chopped
  • 1/4 teaspoon ground black pepper
  • Flour tortillas optional
  • Fresh cilantro leaves optional

Instructions

  • Place tomatillos and chiles in medium saucepan; add enough water to cover. Bring to a boil; cook 5 to 8 minutes or until tomatillos are just tender, stirring occasionally. Drain.
  • Place tomatillo mixture, 1/4 cup cilantro and garlic in food processor or blender container. Cover; process until finely chopped, but not pureed. Season with salt and black pepper, as desired. Set aside.
  • Meanwhile press 1/4 teaspoon black pepper evenly onto flat iron steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  • Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Spoon tomatillo sauce over steak. Serve in flour tortillas, if desired. Garnish with additional cilantro, if desired.

Notes

Recipe and Photo courtesy of The Beef Checkoff

Nutrition

Calories: 310kcal | Carbohydrates: 14g | Protein: 34g | Cholesterol: 85mg | Sodium: 80mg | Fiber: 5g