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Steaks with Chile-Cilantro Cream Sauce




Source of Recipe


Internet


List of Ingredients




4 beef shoulder top blade steaks (flat iron) or boneless beef chuck eye steaks, cut 1 inch thick (about 8 ounces each)
Salt (optional)
Chopped seeded tomato
Cilantro sprigs, lime wedges (optional)

FOR THE MARINADE:
1/4 cup fresh lime juice
3 chipotle peppers in adobo sauce

FOR THE SAUCE:
1 can (4 ounces) chopped green chilies
1/2 cup heavy (whipping) cream
1/2 cup dairy sour cream
2 tablespoons chopped fresh cilantro


Recipe



Place marinade ingredients in a blender. Cover; puree until smooth. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in the refrigerator for 15 minutes to 2 hours.

WHEN READY TO COOK:
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks, uncovered, 16 to 20 minutes) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.

MEANWHILE, PREPARE THE SAUCE:
Place green chilies in blender. Cover; purée until smooth. Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over medium, ash-covered coals; cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.

Serve steaks with sauce. Garnish with tomatoes, cilantro sprigs and lime wedges, if desired.

Servings: 4