Santa Fe Strip Steaks
Total TimePrep/Total Time: 25 min.
- 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
- 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 NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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.
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!
Oct 2, 2012
Incredible! Even our picky non meat eating 16 yr old enjoyed it!