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Santa Fe Strip Steaks

We love Southwestern flavor, and this recipe certainly provides it. —Joan Hallford, North Richland Hills, Texas.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 2 cans (4 ounces each) chopped green chiles
  • 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

Directions

  • 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.
  • 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 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Reviews

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Average Rating:
  • justmbeth
    Apr 12, 2017

    Steaks were good, just not spectacular. I have made similar sauces for steak with simpler ingredients. I did use the red current jelly as directed.

  • TBOTZON
    Nov 10, 2012

    This is incredible! Could not find "red current jelly" so we used hot pepper jelly. Even our non meat eating son asked for more!

  • TBOTZON
    Oct 2, 2012

    Incredible! Even our picky non meat eating 16 yr old enjoyed it!