Green Chile Steak

We love our steaks medium-rare, so we recommend cooking 8-10 minutes total (split between sides). If you love a rare steak, knock off a couple minutes per side. Preheating your grill pan before cooking creates a more even cooking surface and will prevent meat from sticking to the pan.

Level

Intermediate

Prep time

20 minutes

Cook time

20 minutes

Serves

2

Cook it with our

Pro-Grid Reversible Grill / Griddle

Ingredients

  • 4 cloves garlic, peels on
  • 1 poblano chili, stem removed
  • 1 serrano chili, stem removed
  • 1 cup cilantro, packed
  • ¼ cup water
  • 3 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • ½ teaspoon onion powder
  • ½ cup olive oil
  • Salt and freshly ground pepper
  • 2 grass-fed New York strip steaks

Directions

  1. On a preheated grill pan, grill the garlic, poblano, and serrano until soft, 10 minutes, then slightly cool. Peel the skin from the garlic, poblano, and serrano and deseed the chilies.
  2. In a high speed blender, add the garlic, chilies, cilantro, water, lemon juice, zest and onion powder. Blend the sauce on high and in a steady stream, add the oil. Season the sauce with salt and pepper to taste, then set aside for serving.
  3. Let the steaks come to room temperature, 10-15 minutes. On the same grill pan, grill the steaks to a preferred doneness. Rest the steaks off the grill, 5 minutes, and slice. Serve the grilled steak with the sauce.

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