Steak with Potatoes in Roasted Green Salsa – Blackstone Products

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Steak with Potatoes in Roasted Green Salsa

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Image of Steak with Potatoes in Roasted Green Salsa

Ingredients

9 tomatillos, husked and rinsed
2 jalapeños
2 serrano chiles
½ white onion
3 garlic cloves
1 tbsp Knorr chicken bouillon
1 tsp ground cumin
½–¾ cup water (just enough to blend)
2 large russet potatoes, peeled and cut into thin 1-inch pieces
2 lb flap steak, cut into thin 1-inch pieces
Garlic powder (for potatoes)
Blackstone Garlic Pepper seasoning (or salt, pepper, and garlic blend)
Salt, to taste
Neutral oil or tallow, for the griddle
Optional for serving: warm tortillas, Mexican rice, queso fresco, lime, beans

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Directions

Preheat the Blackstone griddle to medium-high heat.
Place the tomatillos, jalapeños, serranos, and onion directly on the griddle. Char on all sides until blistered and softened, about 6–8 minutes.
Transfer the charred vegetables to a blender. Add the garlic cloves, chicken bouillon, cumin, and just enough water to blend. Blend until smooth and set aside.
Season the flap steak with Blackstone Garlic Pepper seasoning. Cook on the griddle until browned and cooked through, then remove and set aside.
Add a little oil to the griddle and cook the potatoes. Season with garlic powder and a pinch of salt, cover with a dome, and cook until soft and golden, flipping occasionally.
Place a cast iron skillet on the griddle to preheat. Add the cooked steak and potatoes, then pour in the green salsa.
Let everything simmer together until it gently boils and the flavors combine. Adjust salt to taste.
Serve hot with warm tortillas, rice, queso fresco, and a squeeze of lime. Beans can be served on the side if desired.

Recipe Video

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Steak with Potatoes in Roasted Green Salsa

Author: Karina Garcia
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

9 tomatillos, husked and rinsed
2 jalapeños
2 serrano chiles
½ white onion
3 garlic cloves
1 tbsp Knorr chicken bouillon
1 tsp ground cumin
½–¾ cup water (just enough to blend)
2 large russet potatoes, peeled and cut into thin 1-inch pieces
2 lb flap steak, cut into thin 1-inch pieces
Garlic powder (for potatoes)
Blackstone Garlic Pepper seasoning (or salt, pepper, and garlic blend)
Salt, to taste
Neutral oil or tallow, for the griddle
Optional for serving: warm tortillas, Mexican rice, queso fresco, lime, beans

Directions

Preheat the Blackstone griddle to medium-high heat.
Place the tomatillos, jalapeños, serranos, and onion directly on the griddle. Char on all sides until blistered and softened, about 6–8 minutes.
Transfer the charred vegetables to a blender. Add the garlic cloves, chicken bouillon, cumin, and just enough water to blend. Blend until smooth and set aside.
Season the flap steak with Blackstone Garlic Pepper seasoning. Cook on the griddle until browned and cooked through, then remove and set aside.
Add a little oil to the griddle and cook the potatoes. Season with garlic powder and a pinch of salt, cover with a dome, and cook until soft and golden, flipping occasionally.
Place a cast iron skillet on the griddle to preheat. Add the cooked steak and potatoes, then pour in the green salsa.
Let everything simmer together until it gently boils and the flavors combine. Adjust salt to taste.
Serve hot with warm tortillas, rice, queso fresco, and a squeeze of lime. Beans can be served on the side if desired.