Steak with Green Chile Sauce
A juicy pan-seared steak crowned with a smoky, tangy green chile sauce made from blistered peppers and tomatillos. This Southwest-inspired dish balances the richness of beef with bright, zesty flavors for a satisfying dinner that feels special but comes together in under 30 minutes.
For 4 servings
- prep · ~30 min
Bring steaks to room temperature and season.
Remove steaks from the refrigerator 30 minutes before cooking. Pat dry with paper towels, then season both sides with salt and pepper. Set aside.
TIPRoom-temperature steak sears evenly and develops a better crust. - roast · ~12 min
Roast the peppers, tomatillos, onion, and garlic.
1.Set oven broiler to high and position a rack 6 inches from the heat.2.Arrange poblanos, jalapeños, tomatillos, onion quarters, and unpeeled garlic cloves on a baking sheet.3.Drizzle with oil and toss to coat evenly.4.Broil for 10–12 minutes, turning halfway, until skins are blistered and charred in spots.TIPCharring the skins adds smokiness. Don't skip the blackened bits — they're flavor. - rest · ~10 min
Steam and peel the peppers.
Transfer the roasted poblanos and jalapeños to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then rub off the loosened skins. Remove stems and seeds.
TIPSteaming loosens the skin. If you have sensitive skin, wear gloves when handling jalapeños. - mix · ~2 min
Blend the green chile sauce.
1.Squeeze roasted garlic cloves from their skins into the blender.2.Add roasted tomatillos, any pan juices, peeled peppers, onion quarters, cilantro, lime juice, cumin, and 1 pinch of salt.3.Blend until smooth, adding water a tablespoon at a time only to reach a pourable consistency.TIPBlend the sauce while vegetables are still warm for the best texture and flavor. - fry · ~8 min
Sear the steaks.
1.Heat oil in a cast iron skillet over high heat until just smoking.2.Place steaks in the skillet and sear without moving for 4 minutes.3.Flip and cook 3–4 minutes more for medium-rare (135°F internal temperature).4.Adjust time for desired doneness: 5–6 minutes per side for medium (145°F).TIPDon't crowd the pan — cook in batches if needed to get a proper crust. - rest · ~5 min
Rest the steaks.
Transfer steaks to a cutting board and let rest for 5 minutes. This allows juices to redistribute throughout the meat.
TIPResting is non-negotiable — cutting too early loses all the flavorful juices. - assemble · ~1 min
Slice steak and spoon warm sauce over the top.
Slice the steak against the grain. Plate and generously spoon the green chile sauce over each portion. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the steaks very dry before seasoning to ensure a deep brown crust.
- 2Sear the steaks in a heavy pan like cast iron for even, intense heat.
- 3Don't skip the 10-minute steam after broiling — it makes peeling peppers effortless.
- 4For perfect medium-rare, pull the steak at 130°F; carryover cooking will bring it to 135°F.
- 5Taste the sauce before serving — a pinch more salt or lime juice can brighten it dramatically.
- 6Make the sauce up to 2 days ahead; reheat gently before serving.
- 7Slice the rested steak against the grain for the most tender bite.
Adapt it for your goals.
Lower-heat
Replace half the jalapeños with an extra poblano and remove all seeds before blending for a milder sauce that still has smoky character.
high proteinHigh-protein
Swap the strip steak for an equal weight of trimmed sirloin or flank steak; both are leaner cuts that still sear beautifully.
dairy freeDairy-free
This recipe is already dairy-free, but if serving with a side, avoid butter-topped veggies or creamy potatoes to keep the meal fully dairy-free.
vegetarianVegetarian
Substitute the steak with thick portobello mushroom caps or extra-firm tofu steaks, searing them the same way for a plant-based main.
Why this is on our healthy list.
Rich in Vitamin C
Poblanos, jalapeños, and tomatillos all contribute a significant amount of vitamin C, which supports immune health.
High-Quality Protein
Strip steak provides a dense source of complete protein, essential for muscle repair and satiety.
Low in Carbohydrates
This dish is naturally low-carb and keto-friendly, relying only on vegetables for the sauce.
Source of Antioxidants
Cumin and cilantro add antioxidant compounds that help combat inflammation.
Frequently asked questions
Yes, ribeye, sirloin, or flank steak all work well. Adjust cooking time based on thickness — thinner cuts may need less searing time.
