We love Southwestern flavor, and this recipe certainly provides it!
—JOAN HALLFORD NORTH RICHLAND HILLS, TX
START TO FINISH: 25 MIN. MAKES: 4 SERVINGS
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
1. In a small saucepan, cook onion in oil over medium-high heat until tender. Place in a blender. Add green chilies, cilantro, jalapeno, jelly, bouillon, Worcestershire sauce, garlic, seasoned salt and oregano; cover and puree.
2. Return mixture to pan; cook over medium heat until heated, stirring occasionally. Set aside; keep warm.
3. Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle steaks with cheese if desired; serve with green chili sauce.
NOTE When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
A Steak by Many Names
Top loin steak goes by many names. It may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.