Santa Fe Strip Steaks
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
We love Southwestern flavor, and this recipe certainly provides it. —Joan Hallford, North Richland Hills, Texas.
Ingredients
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1/2 cup chopped onion
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1 tablespoon olive oil
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2 cans (4 ounces each) chopped green chiles
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1/2 cup fresh cilantro leaves
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1 jalapeno pepper, seeded
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2 teaspoons red currant jelly
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1 teaspoon chicken bouillon granules
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1 teaspoon Worcestershire sauce
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1 garlic clove, peeled
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1/2 teaspoon seasoned salt
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1/4 teaspoon dried oregano
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4 boneless beef top loin steaks (1 inch thick and 8 ounces each)
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Salt and pepper to taste
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1/2 cup shredded Monterey Jack cheese, optional
Directions
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1.
In a small saucepan, cook and stir onion in oil over medium-high heat until tender. Transfer to a blender. Add the green chiles, cilantro, jalapeno, jelly, bouillon, Worcestershire sauce, garlic, seasoned salt and oregano; cover and process until smooth.
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2.
Return mixture to the same pan; cook over medium heat until heated through, stirring occasionally. Set aside and keep warm.
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3.
Sprinkle steaks with salt and pepper to taste. Broil 4-6 in. from heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle steaks with cheese if desired; serve with green chile sauce.
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