Sirloin Steak and Tomatillo Stew

Sirloin Steak and Tomatillo Stew is a hearty, flavor-packed dish that seamlessly blends the robustness of sirloin steak with the tangy, fresh taste of tomatillos. This stew, rooted in the culinary traditions of Mexican cuisine, provides a perfect balance of protein, vegetables, and herbs, making it a wholesome and satisfying meal for any occasion.

At the heart of this dish is the sirloin steak, known for its lean yet tender texture. The steak is cut into generous cubes, allowing each piece to brown beautifully and absorb the array of flavors in the stew. The process of searing the steak not only imparts a deep, savory flavor but also sets the foundation for building the stew’s rich and complex base.

The tomatillos, a staple in Mexican cooking, bring a unique, bright acidity to the dish. These small, green fruits, resembling green tomatoes but with a husk, are quartered, allowing their juices to meld into the stew as they cook. This not only thickens the stew but also infuses it with a delightful tang that complements the richness of the meat.

Aromatic vegetables like onions and garlic are sautéed to create a fragrant base. The onions, with their natural sweetness, become translucent and soft, while the garlic adds a pungent depth that is essential in many hearty stews. The addition of carrots and green bell peppers introduces a subtle sweetness and a crunchy texture contrast, enriching the stew’s overall character.

The stew is further enhanced with the incorporation of jalapeños, which can be adjusted to suit your heat preference. These peppers add a spicy kick that enlivens the dish without overpowering the other flavors.

The broth, a mixture of beef broth and water, is seasoned with ground cumin, oregano, salt, and ground black pepper. The use of fresh oregano introduces a peppery yet slightly bittersweet note, adding a layer of complexity to the stew, while cumin’s earthy, warm notes are a perfect match for the beef and tomatillos, tying the flavors together harmoniously. The stew is simmered until the beef becomes fork-tender and the potatoes, another hearty addition, cook to perfection, absorbing the flavors of the broth.

The final flourish comes with the garnishes. Crumbled queso fresco, a mild and creamy cheese, adds a soft, fresh texture and a slight tang that contrasts beautifully with the rich stew. Crushed tortilla chips offer a delightful crunch, introducing an element of texture that complements the softness of the stewed ingredients. Lastly, lime wedges are provided to squeeze over the stew, adding a burst of citrus that brightens the entire dish.

As the stew comes together, it transforms into more than just a sum of its parts. It’s a culinary journey that brings a piece of Mexican tradition to your table. The Sirloin Steak and Tomatillo Stew, with its rich layers of flavor and texture, is a testament to the power of simple, quality ingredients coming together to create something extraordinary. Each bite is a celebration, from the melt-in-your-mouth sirloin to the tangy tomatillos, complemented by the hearty vegetables and spices. The garnishes of crumbled queso fresco, crunchy tortilla chips, and a squeeze of fresh lime elevate the dish, adding a final touch of decadence. This stew is a warm embrace in a bowl, offering comfort and joy with every spoonful. Whether enjoyed on a chilly evening or as a part of a festive meal, this dish promises to leave a memorable impression on all who savor it.

Sirloin Steak and Tomatillo Stew

5 from 2 votes

Recipe by Kyle Taylor Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

Total time

2

hours 

30

minutes

This Sirloin Steak and Tomatillo Stew is a vibrant and hearty Mexican-inspired dish, combining tender cubes of steak with tangy tomatillos and a medley of vegetables, all enhanced with the unique garnishes of creamy queso fresco, crunchy tortilla chips, and a zesty squeeze of lime.

Ingredients

• 2 pounds 2 sirloin steak, cut into chunks

• 1 pound 1 tomatillos, husked and quartered

• 1 large 1 onion, chopped

• 2 large 2 carrots, chopped

• 1 large 1 green bell pepper, chopped

• 2 medium 2 potatoes, chopped

• 1 small 1 jalapeno, minced

• 3 cloves 3 garlic, minced

• 4 cups 4 beef broth

• 1 tablespoon 1 cumin

• 2 tablespoons 2 oregano, freshly chopped

• 2 tablespoons 2 extra virgin olive oil

• to taste, salt and ground black pepper

• for serving, crumbled queso fresco

• for serving, tortilla chips

• for serving, lime wedges

Directions

• Brown the Steak:
  In a large pot, heat the extra virgin olive oil over medium-high heat. Season the the steak cubes with salt, ground black pepper, and cumin. Cook until browned on all sides, about 5-7 minutes. Remove the steak and set aside.
• Sauté Vegetables:
  In the same pot, add the onion, carrots, and bell pepper. Cook until the vegetables start to soften, 3-5 minutes. Then add the garlic and cook for another minute.
• Combine Ingredients:
  Return the steak to the pot. Add the tomatillos, potatoes, jalapeños, beef broth, fresh oregano, salt, and ground black pepper. Stir well.
• Simmer:
  Bring to a boil, and then reduce the heat to low. Cover and simmer for 2 hours, until the steak is tender, the potatoes are cooked through, and the tomatillos have broken down.
• Adjust Consistency and Seasoning:
  If the stew is too thick, add more beef broth to reach your desired consistency. Taste and adjust the seasoning as needed.
• Garnish and Serve:
  Ladle the stew into bowls. Garnish each serving with crumbled queso fresco, crushed tortilla chips, and a lime wedge.