Bring a pot of water to a rolling boil. Add tomatillos and jalapeños. Cook for about 10 minutes until the tomatillos become translucent and slightly softened.

Let them cool slightly, then transfer to a blender.

Add cilantro, rough-chopped onion, garlic, lime juice, and a pinch of salt.

Blend until smooth. Taste and adjust seasoning if needed. Set aside.

Heat olive oil in a large skillet over medium-high heat.

Season sliced steak with salt and pepper.

Add beef to the skillet and cook 5–7 minutes, stirring occasionally, until browned and cooked through.

Transfer beef to a plate and set aside.

In the same skillet, add sliced onion and bell peppers.

Sauté for about 5 minutes, stirring occasionally, until softened and fragrant.

Add minced garlic and cook another 30–60 seconds until fragrant.

Pour the prepared salsa verde into the skillet with the sautéed vegetables.

Scrape up any browned bits stuck to the bottom of the pan.

Return cooked beef to the skillet and stir to coat in the sauce.

Reduce heat to low and let the mixture simmer for 5–7 minutes to allow flavors to meld.

Taste and adjust seasoning if needed.