Thinly sliced tender and juicy steaks smothered in fresh tomatillo sauce tucked into a soft flour tortilla makes for an excellent meal for kids and adults alike.
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 beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 221 Calories; 12g Total Fat; 4g Saturated Fat; 5g Monounsaturated Fat; 7mg Cholesterol; 67mg Sodium; 6g Total carbohydrate; 22g Protein; 3mg Iron; 4.8mg Niacin; 0.4mg Vitamin B6; 5mcg Vitamin B12; 7.9mg Zinc; 32.7mcg Selenium; 1.7g Fiber.