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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We love Southwestern flavor, and this recipe certainly provides it. Ingredients:
1/2 cup chopped onion |
1 tablespoon olive oil |
2 cans (4 ounces each) chopped green chilies |
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 chilies, 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle steaks with cheese if desired; serve with green chili sauce. Yield: 4 servings.
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