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Santa Fe Strip Steaks

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

We love Southwestern flavor, and this recipe certainly provides it. —Joan Hallford, North Richland Hills, Texas.
Santa Fe Strip Steaks Recipe photo by Taste of Home

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

  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.
  2. Return mixture to the same pan; cook over medium heat until heated through, stirring occasionally. Set aside and keep warm.
  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.
Editor's Note: Steaks may also be grilled, covered, over medium heat. Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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