Discada Style Steak & Potatoes en Salsa Verde

Roast the tomatillos, serranos, onion and garlic until softened and charred. Blend with the cilantro, lime juice and chicken bouillon. Add a little water if needed and set aside.

Heat oil in a large skillet. Add the potatoes, season with El Matador Fajita Seasoning and cook until tender and crispy. Push them toward the cooler outer edges of the skillet.

Add the steak to the hot center, season with El Matador Arrachera Seasoning and sear. Add the onion and jalapeños and continue cooking until done.

Push everything toward the edges to expose the hot center. Pour the salsa verde right into the middle and let it sizzle and come to a boil. Once bubbling, mix everything together until the steak and crispy potatoes are coated in that salsa verde.

Serve with refried beans and warm flour tortillas. 🤤