Vera (steak Potatoes In Our Verde Sauce) Recipe

Bring steak to room temperature

Remove steak from refrigerator 20–30 minutes before cooking and pat dry with paper towels.

Season both sides of the steak evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp garlic powder. Press seasonings into the meat.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add 1 tablespoon olive oil and swirl to coat. Sear the steak 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C), 5–6 minutes per side for medium. Adjust time for thickness.

Transfer steak to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing thinly against the grain into bite-sized strips or 1/4–1/2" slices.

Preheat oven to 425°F (220°C) if roasting. Alternatively you can pan-roast on stove. Wash potatoes and, if large, cut into 1" cubes; leave small baby potatoes whole or halved.

Toss potatoes with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Spread potatoes in a single layer on a baking sheet and roast 20–25 minutes, flipping once, until golden and fork-tender. If pan-roasting: heat a skillet over medium-high, add potatoes and cook covered 10 minutes, then uncovered until crisp and tender, another 8–10 minutes.

When potatoes are done, stir in 1 tablespoon butter and 1 tablespoon chopped cilantro to coat and keep warm.

Prepare tomatillos: remove husks, rinse to remove stickiness and quarter if large.

Bring a small pot of water to a simmer. Add the tomatillos and blanch 3–4 minutes until softened and slightly pale. Drain and cool slightly. (Alternatively broil or char them for a smokier flavor.)

In a blender or food processor combine the blanched tomatillos, 1 cup packed cilantro leaves (stems mostly removed), 1 jalapeño (seeded for less heat), 2 garlic cloves, 1/4 cup chopped white onion, 2 tablespoons fresh lime juice, 1/4 cup warm vegetable or chicken stock, 1 tablespoon olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper.

Blend on high until very smooth, scraping down the sides as needed. Taste and adjust seasoning with additional salt, pepper or lime juice. If sauce is too thick, add up to 2 tablespoons more stock or water to reach a saucy consistency.

Warm the sauce gently in a small saucepan over low heat for 2–3 minutes to bring flavors together. Do not boil once cilantro is added to preserve brightness.

Place roasted potatoes on a serving platter or individual plates. Arrange sliced steak over or alongside the potatoes.

Spoon 1/2–3/4 cup of the warm verde sauce over the steak and potatoes, reserving extra in a small bowl for passing at the table.

Garnish with remaining chopped cilantro and serve with lime wedges for squeezing over the dish.

Serve immediately while steak and potatoes are warm. Leftover sauce keeps in refrigerator up to 4 days.