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Vera (steak + Potatoes In Our Verde Sauce) Recipe

Name: Mitla Cafes VERA (Steak + Potatoes In Our Verde Sauce) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs olive oil (for searing); 1 tbs unsalted butter (optional, for basting); 2 each garlic cloves, smashed (optional, for basting); 1.5 lb baby Yukon gold or red potatoes; 2 tbs olive oil; 1 tsp smoked paprika; 0.5 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 10 each tomatillos, husked and rinsed; 1 each jalapeño (seeded for milder, leave seeds for heat); 3 each garlic cloves; 0.5 each white onion, quartered; 1 cup fresh cilantro, packed; 2 tbs fresh lime juice; 2 tbs olive oil; 0.25 cup vegetable or chicken broth (or water); 1 tsp salt; 0.5 tsp black pepper; 4 each lime wedges; 0.25 cup fresh cilantro leaves, chopped; 1 tsp cracked chile flakes or hot sauce (optional)

Inspired by Mitla Cafe

Time1h

Serves4

Make Vera (steak + Potatoes In Our Verde Sauce) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

1 lb flank steak or skirt steak

1 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbs olive oil (for searing)

1 tbs unsalted butter (optional, for basting)

2 each garlic cloves, smashed (optional, for basting)

Potatoes

1 1/2 lb baby Yukon gold or red potatoes

2 tbs olive oil

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Verde Sauce

10 each tomatillos, husked and rinsed

1 each jalapeño (seeded for milder, leave seeds for heat)

3 each Garlic cloves

1/2 each white onion, quartered

1 cup fresh cilantro, packed

2 tbs Fresh lime juice

2 tbs olive oil

1/4 cup vegetable or chicken broth (or water)

1 tsp Celtic sea salt

1/2 tsp black pepper

To Finish / Garnish

4 each Lime wedges

1/4 cup fresh cilantro leaves, chopped

1 tsp cracked chile flakes or hot sauce (optional)

Method

Potatoes

Prep and roast

Preheat oven to 425°F (220°C). Halve or quarter potatoes so pieces are roughly 1–1½ inches. Toss potatoes with 2 tbs olive oil, smoked paprika, garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast 25–30 minutes, flipping once halfway, until golden and crisp outside and tender inside. Keep warm.

Verde Sauce

Roast tomatillos and aromatics

While potatoes roast, arrange tomatillos, jalapeño, garlic cloves (unpeeled), and quartered onion on a foil-lined baking sheet. Drizzle lightly with 1 tbs olive oil. Roast in the oven alongside potatoes for 12–15 minutes, until tomatillos are blistered and soft and garlic is softened.

Blend the sauce

Transfer roasted tomatillos, jalapeño (remove stem), roasted garlic (squeeze from skins), and onion to a blender or food processor. Add 1 cup packed cilantro, 2 tbs olive oil, 2 tbs fresh lime juice, 1/4 cup broth (or water), 1 tsp salt and 1/2 tsp black pepper. Blend until smooth or slightly chunky depending on preference. Taste and adjust seasoning with more salt, lime, or a splash of broth to reach a bright, saucy consistency. If sauce is too thick, add up to 2 tbs more broth.

Warm if desired

If you prefer the sauce warm, pour blended verde into a small saucepan and gently warm over low heat for 3–4 minutes, stirring; do not boil. Keep warm until plating.

Steak

Season and bring to room temp

Pat steak dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 15–20 minutes while potatoes roast and sauce is prepared.

Sear the steak

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbs olive oil. When oil is shimmering and just beginning to smoke, add steak. Sear without moving for 3–4 minutes to develop a crust. Flip and sear the other side 3–4 minutes for medium-rare (adjust time for thickness and desired doneness). During the last 1–2 minutes, add 1 tbs butter and the smashed garlic cloves to the pan; tilt pan and spoon the butter over the steak to baste (optional).

Rest and slice

Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain into 1/4-inch slices.

Assembly & Finish

Place roasted potatoes in a shallow serving dish or individual plates. Arrange sliced steak over or beside the potatoes. Spoon generous amounts of verde sauce over the steak and potatoes so pieces are well coated but not swimming (reserve extra sauce on the side). Scatter chopped cilantro over the top and add lime wedges. Finish with a pinch of cracked chile flakes or a dash of hot sauce, if using.