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Santa Fe Strip Steaks

Source of Recipe


Taste of Home, Dec/Jan 2004






List of Ingredients



• 1/2 cup chopped onion
  
• 1 Tbsp olive or vegetable oil
  
• 2 cans (4 ounces each) chopped green chilies
  
• 1/2 cup fresh cilantro (or parsley) leaves
  
• 1 jalapeno pepper, seeded
  
• 2 tsp red currant jelly
  
• 1 tsp chicken bouillon granules
  
• 1 tsp Worcestershire sauce
  
• 1 clove garlic, peeled
  
• 1/2 tsp seasoned salt
  
• 1/4 tsp dried oregano
  
• 4 New York strip steaks (about 1 inch thick and 7 ounces each)
  
• Salt and pepper to taste
  
• 1/2 cup shredded Monterey Jack cheese, optional
  






Instructions



1. In a small saucepan, saute onion in oil until tender. Transfer to a blender or food processor. Add green chilies, cilantro, jalapeno, jelly, bouillon, Worcestershire sauce, garlic, seasoned salt and oregano. Cover and process until smooth. Return mixture to saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Set aside and keep warm.
   
   
2. Sprinkle steaks with salt and pepper. Grill steaks, uncovered, over medium heat or broil 4 to 6 inches from heat for 4 to 8 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees).
   
   Serve steaks with green chili sauce and sprinkle with cheese, if desired.
   
   Makes 4 servings.