Carnita Con Chiles

A thinly sliced Certified Hereford Beef flat iron steak smothered in fresh tomatillo sauce and tucked into a soft flour tortilla makes for a delicious meal.

Cook Time 45m
Protein 22g
Servings 4
Carnita Con Chiles
Grilling

Helpful Hereford Tips


Preheat your grill 15 to 25 minutes before you begin grilling to make sure it reaches the right temperature.

Nutritional Information


Cals

221

Carbs

2% DV
6g

Fat

18% DV
12g

Fiber

6% DV
1.7g

Iron

16% DV
3mg

Ingredients

2 Certified Hereford Beef flat iron steaks (8 ounces each)
12 ounces tomatillos, husks and stems removed
3 or 4 dried chiles de árbol, stems, seeds removed
1/4 cup fresh cilantro leaves
1 large clove garlic, coarsely chopped
1/4 teaspoon ground black pepper
Flour tortillas (optional)
Fresh cilantro leaves (optional)

Instructions

  • 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.

About Flat Iron


Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to medium doneness.

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