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Santa Fe Strip Steaks

 Santa Fe Strip Steaks
We love Southwestern flavor, and this recipe certainly provides it. —Joan Hallford, North Richland Hills, Texas.
4 ServingsPrep/Total Time: 25 min.


  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 2 cans (4 ounces each) chopped green chilies
  • 1/2 cup fresh cilantro leaves
  • 1 jalapeno pepper, seeded
  • 2 teaspoons red currant jelly
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, peeled
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon dried oregano
  • 4 boneless beef top loin steaks (1 inch thick and 8 ounces each)
  • Salt and pepper to taste
  • 1/2 cup shredded Monterey Jack cheese, optional


  • In a small saucepan, cook and stir onion in oil over medium-high heat
  • until tender. Transfer to a blender. Add the green chilies,
  • cilantro, jalapeno, jelly, bouillon, Worcestershire sauce, garlic,
  • seasoned salt and oregano; cover and process until smooth.
  • Return mixture to the same pan; cook over medium heat until heated
  • through, stirring occasionally. Set aside and keep warm.
  • Sprinkle steaks with salt and pepper to taste. Broil 4-6 in. from

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Santa Fe Strip Steaks (continued)

Directions (continued)

  • heat for 5-8 minutes on each side or until meat reaches desired
  • doneness (for medium-rare, a meat thermometer should read 145°;
  • medium, 160°; well-done, 170°). Sprinkle steaks with cheese
  • if desired; serve with green chili sauce. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.