One Skillet Meals are Easy

One skillet meals are really a help on weekdays when you are exhausted, but want to refuel with something hearty. Searing a filet doesn’t take too long, and you can make a quick Roasted Tomatillo Guacamole that will help you forget the troubles of the day.

The pan you select for searing is important. I know the temptation is to use a Teflon pan, or some other non-stick pan that gives you an easier clean-up, but you will be disappointed with the results. The best pans for searing are cast iron pans, like my Finex pan. Sorry I didn’t get a good pic of it in action. Finex Cast Iron can really put a good finish on your meats and vegetables. I highly recommend you acquire at least one Finex pan for your kitchen arsenal.

After cast iron, stainless will do just fine. But non-stick pans will leave your steak flubbery, wimpy and grey. No macho-man heroic char crust.

Sear the vegetables right along with your filets. The onions, peppers and tomatillos will absorb the flavors from the pan, and will level up the deliciousness in your side dish.

Scrubbing out the pan is a tradeoff for better flavor and better char. Once your pan cools, you can always put it back on the stove, fill it with water and bring it to a boil. A 10 minute simmer will remove any crust that is stuck on your pan, and allow you get to the scrubbing later. I usually attack my searing pan in the morning, after a massive jolt of coffee.

Making Authentic Guacamole

Over the years, I have sold thousands of molcajetes, which most people use for making “authentic” guacamole. I know in the fancier Mexican restaurants, those tableside performances of making guacamole in a molcajete are trendy and fun. However, I don’t know many people that make guacamole like that at home. Avocados are more easily mashed in a separate bowl or plate, and then added to your spices in the molcajete. I do very much recommend molcajetes for making salsas and grinding spices. If you have one, check out our tutorial video and curing instructions.

Pan Seared Filet with Roasted Tomatillo Guacamole

Bacon wrapped filets are such a luxury!

Roasted Tomatillo Guacamole

I roasted the chiles, onions and tomatillos right beside the steaks

Roasted Chiles for guacamole

Roasted and soft, ready for grinding

Pan Seared Filet with Roasted Tomatillo Guacamole

Grinding the roasted chiles into a paste takes about a minute

Roasted Tomatillo Guacamole

It’s easier to stir mashed avocados into the molcajete then grinding them

Pan Seared Filet with Roasted Tomatillo Guacamole

A quick stir and the guacamole is ready

Pan Seared Filet with Roasted Tomatillo Guacamole

I seared the filet a minute too long, and it lost some of its juiciness. But I love that char crust!

Pan Seared Filet with Roasted Tomatillo Guacamole

Deeply caramelized onions are the best!

Pan Seared Filet with Roasted Tomatillo Guacamole

This was an amazing taco,  and each bite was perfection!


Pan Seared Filet with Roasted Tomatillo Guacamole

Pan Seared Filet with Roasted Tomatillo Guacamole

Searing your steak and vegetables together gives your meal amazing flavor!

  • Author:
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Main Dishes
  • Cuisine: Latin American


2 tbsp. vegetable oil

2 bacon wrapped filets, 6 oz each (170gr each)

Salt, pepper or your favorite seasoning blend

1 whole large onion, cut into large wedges

2 whole chile serrano

3 whole tomatillo, husk removed and washed well

1 clove garlic

1 tsp. sea salt (1gr)

1/2 tsp whole black pepper (1 gr)

1 large, or 2 medium avocados, ripe and soft

6-8 corn tortillas, warmed


Add the vegetable oil to a large cast iron or stainless steel skillet. Season your steaks with salt, pepper, or your favorite seasoning blend. Heat the skillet to about 350°F (170°C) and then add the steaks, onions, chiles and tomatillos. Brown the vegetables alongside the steaks. Each steak should cook for approximately 4 minutes on each side, until you reach the desired level of doneness. The vegetable may brown more quickly, so you can remove them once they are well browned. Once the steaks are cooked, remove them from the pan along with the onions to a warmed serving platter.

Meanwhile, as the steaks cook, you can prepare the guacamole. In a molcajete, or mortar and pestle, grind the garlic, salt and pepper into a paste.* Add the roasted chiles and tomatillos from your searing pan, and continue to grind into a paste. In a separate bowl, mash the ripe avocados until it has few lumps, then add to the chile-tomatillo paste. Fold and stir to combine well.

Serve the seared filets and onions alongside the guacamole and warmed tortillas


*If you don’t have a molcajete, or a mortar and pestle, you can simply used ground spices. A small electric mini-chopper will work for making a puree of the pan roasted chiles and tomatillos. Try not to touch the chiles while making the paste as they can irritate your hands and eyes.

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