Sirloin Steak with Green Chile
You can tell from my previous posts, WE love spicy food! We put it on almost anything! The recipe might not call for spices but we still add it anyway. Even if it just Tapatio! Sirloin Steak with Green Chile is a recipe that simply does not need chile, salt and pepper will do the trick to a delicious steak. But….in our household we add chile to our steaks, specially green chile. Boy! does it make a difference. Sirloin tip steak also known as Milanesa de Res can be found in almost any meat market, very tender thin layer almost looks like flap meat (ranchera). This will make a perfect dish with our traditional rice and beans when time is permitted. Otherwise, it can easily be served over white rice/brown rice as I done so many times.
1.5 Ibs. of Sirloin Tip Steak (Milanesa de Res) cut into 2 inch squares
2 Tablespoons of Olive Oil
1 mesh bag of Tomatillos Milperos or about 25 Tomatillos Milperos
2 Chile Jalapeños
1 Garlic Clove
Salt to taste
Roast the Tomatillos Milperos and chile Jalapeños in a griddle with a foil sheet underneath. Rotate until they become charred and you can easily stick a fork thru them. You will notice the tomatillos start to plump and juices will flow. (about 15-20 mins. at medium low heat).
Remove from heat. Add the tomatillos, Jalapeños, and one garlic clove to a blender for about a 1 minute. Also, add about 2 ounces of water to make it watery. Add salt to taste and set aside.
Cooking the Sirloin Steaks:
Cut the steaks into 2 inch squares and trim any fat and seasoned with salt.
Add Olive oil to a frying pan
Throw in the steaks to a medium low heat, allowing them took cook thoroughly. Stir occasionally (about 10-12 minutes)
Turn the heat to high and cook for an additional 2 minutes.
Add in the chile mixture and lower the heat, allowing the ingredients to simmer for an additional 3 minutes.