I have been running around like a chicken with my head cut off for the last few days. My MIL is back home now and I am trying to get caught up with all things “normal.” I don’t know about you, but I don’t function well when not following a routine! Perhaps I got that from my Dad, “The Major”
I tried a new recipe last night. I found it in the August/September 2012 issue of Taste of Home. I made a few changes to the recipe out of necessity. I really enjoyed it and will make it again!
Santa Fe Strip Steaks
adapted from Taste of Home Magazine
1/2 cup chopped onion
1 TBL olive oil
2 cans (4 oz each) chopped green chilies*
1/2 cup fresh cilantro leaves
1 jalapeno pepper, seeded
2 tsp. red currant jelly**
1 tsp. chicken bouillon granules
1 tsp Worcestershire sauce
1 garlic clove, peeled
1/2 tsp dried oregano
4 boneless beef top loin steaks (about 8 oz each)
1/2 cup shredded Monterrey Jack cheese, optional
In a small saucepan, cook and stir onion in olive oil over medium-high heat until tender. (I added a chopped red chilie and a small amount of Habanero chilie to the onion mixture and let them cook down. I had run out of green chilies) Transfer to a blender, Add the green chilies, cilantro, jalapeno, jelly, bouillon, Worcestershire sauce, garlic, seasoned salt and oregano.
Return mixture to the same pan; cook over medium heat until heated through. Stir occasionally. Set aside, keep warm.
Sprinkle steaks with salt and pepper to taste. Broil 4 – 6 inches from heat for 5 – 8 minutes on each side or until meat reaches desired doneness.
Sprinkle steaks with cheese if desired; serve with green chili sauce.
My sauce was delicious and the steaks were cooked to perfection. I would like to try making the sauce with the green chilies next time.
* I used fresh red chilie and Habanero peppers instead of green chilie.
** I didn’t have red current jelly, I used Raspberry/Jalapeno jam instead.
Thanks so much for stopping by and I hope you give this recipe a try!
P.S. – Bring one of your recipes and join me this Friday for Foodie Friends Friday. One lucky winner will receive this wonderful ring! Spread the word!
Linking up to : 50 Shades of Green
Latest posts by Cynthia (see all)
- Lentil soup with squash and kale; a vegetarian one pot meal - January 16, 2017
- Cinnamon Honey Sweet Potato Chips, a clean eating recipe - January 13, 2017
- This Is How We Roll Thursday #98 - January 12, 2017