Best 3 Tender Salsa Beef Recipes

**Salsa Beef: A Flavorful and Versatile Dish for Every Occasion**

Salsa beef is a delectable and versatile dish that tantalizes taste buds with its zesty flavors and tender texture. Originating from the vibrant culinary traditions of Mexico, salsa beef has become a beloved dish enjoyed worldwide. This article presents a collection of enticing recipes that capture the essence of salsa beef, offering a range of options to suit every preference and occasion. From the classic Salsa Roja Beef, brimming with the vibrant flavors of fresh tomatoes and chili peppers, to the smoky and rich Chipotle Salsa Beef, each recipe promises a unique taste experience. Whether you're hosting a lively fiesta, seeking a comforting family meal, or simply craving a flavorful adventure, these salsa beef recipes are sure to satisfy your culinary desires.

Check out the recipes below so you can choose the best recipe for yourself!

SALSA BEEF SKILLET

Salsa Beef Skillet image

Here's a main dish that's delicious, attractive and economical. It's great with a guacamole salad.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1 boneless beef chuck roast (2 to 2-1/2 pounds), cut into 3/4-inch cubes
2 tablespoons canola oil
1 jar (16 ounces) chunky salsa
1 can (8 ounces) tomato sauce
2 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
Hot cooked rice

Steps:

In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil. , Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice.

Nutrition Facts :

BEEF TENDERLOIN WITH SCALLION SALSA VERDE

Beef Tenderloin with Scallion Salsa Verde image

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

One 3-pound center cut tenderloin roast, brought to room temperature 30 minutes before cooking
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse ground black pepper
2 tablespoons olive oil
Flake salt, to finish
4 small bunches scallions or ramps, trimmed
1 1/2 teaspoons kosher salt
2 teaspoons plus 1/3 cup olive oil
2 tablespoons whole-grain mustard
2 1/2 tablespoons apple cider vinegar

Steps:

For the tenderloin: Preheat the oven to 400 degrees F.
Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
Sprinkle the tenderloin with flake salt and serve with the scallion sauce.

BEEF TENDERLOIN WITH SALSA VERDE

Beef Tenderloin with Salsa Verde image

Categories Marinate Roast Sauté Low Carb Low/No Sugar Wheat/Gluten-Free Beef Tenderloin Fall Chill Thyme Shallot Parsley Capers Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons chopped fresh thyme
2 tablespoons coarse salt
1 tablespoon ground pepper
1 2 1/2-pound whole beef tenderloin, trimmed
3/4 cup extra-virgin olive oil
2 tablespoons drained capers
2 tablespoons chopped Italian parsley
2 tablespoons chopped shallot
1 tablespoon vegetable oil

Steps:

Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.

Tips:

Choose the right cut of beef: Chuck roast, top sirloin, or flank steak are all good options for this recipe. Just make sure the beef is tender and flavorful.
Tenderize the beef: You can tenderize the beef by marinating it in a mixture of lime juice, garlic, and cumin for at least 30 minutes. Or, you can use a meat mallet to pound the beef until it is thin and tender.
Cook the beef over medium heat: This will help to prevent the beef from becoming tough and chewy.
Don't overcook the beef: The beef should be cooked until it is just tender, but still slightly pink in the center.
Serve the beef with your favorite toppings: Sour cream, guacamole, Pico de Gallo, and shredded cheese are all great options.

Conclusion:

This Salsa Beef recipe is a quick and easy weeknight meal that is sure to please the whole family. The beef is tender and flavorful, and the salsa adds a delicious kick of spice. Serve it with your favorite toppings, and you've got a meal that everyone will love.