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Juicy, perfectly seared steak gets a major flavor upgrade with a smoky, savory green chile sauce. This Southwestern classic brings a balanced heat and tang that beautifully complements the rich beef.
Prepare the Steaks: Remove steaks from the refrigerator 20-30 minutes before cooking to bring them to room temperature. Pat them completely dry with paper towels. Season both sides generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Start the Green Chile Sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-6 minutes. Add the minced garlic, ground cumin, and dried Mexican oregano. Cook for 1 minute more, stirring constantly until fragrant.
Thicken and Simmer the Sauce: Sprinkle the flour over the onion mixture and cook for 1 minute, stirring to coat everything. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, then stir in the chopped green chiles and the remaining 0.5 teaspoon of salt and 0.5 teaspoon of pepper. Reduce heat to low, cover, and let it simmer for at least 10 minutes for the flavors to meld. Keep warm.
Cook the Steaks: While the sauce simmers, heat the remaining 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Carefully place the seasoned steaks in the hot skillet. Sear for 3-5 minutes per side for medium-rare (130-135°F or 54-57°C), or until cooked to your desired doneness. Do not overcrowd the pan; cook in batches if necessary.
Rest and Serve: Transfer the cooked steaks to a cutting board and let them rest for 5-10 minutes. While the steaks are resting, stir the fresh lime juice into the warm green chile sauce. Slice the rested steaks against the grain and serve immediately, topped with a generous spoonful of the sauce and a sprinkle of fresh cilantro.
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Juicy, perfectly seared steak gets a major flavor upgrade with a smoky, savory green chile sauce. This Southwestern classic brings a balanced heat and tang that beautifully complements the rich beef.
This southwest recipe takes 40 minutes to prepare and yields 4 servings. At 572.48 calories per serving with 48.28g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
For a richer sauce, stir in 2-3 tablespoons of heavy cream or sour cream along with the lime juice at the end.
This green chile sauce is also excellent served over grilled chicken breasts, pork chops, or even pan-seared fish like cod.
For extra texture and sweetness, add 1/2 cup of roasted corn kernels to the sauce during the last 5 minutes of simmering.
Serve the green chile sauce over roasted cauliflower steaks or pan-fried halloumi for a delicious vegetarian main course.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
This dish provides a significant amount of heme iron from the steak, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Green chiles are packed with Vitamin C, a powerful antioxidant that supports the immune system, promotes healthy skin, and aids in iron absorption.
Each serving of Steak with Green Chile Sauce contains approximately 380-420 calories, primarily from the steak and olive oil. The exact count can vary based on the fat content of your specific cut of sirloin.
This dish can be part of a healthy diet. It's high in protein and iron from the beef. The green chiles provide vitamins A and C. To make it healthier, choose a lean cut of steak, trim any excess fat, and serve with a side of vegetables or a salad.
Sirloin is a great, affordable choice. However, you can also use other cuts like New York strip, ribeye, or flank steak. Adjust cooking times based on the thickness of the steak.
Absolutely! Roast 4-5 fresh Anaheim or Hatch chiles over a flame or under a broiler until the skin is blackened. Let them steam in a covered bowl, then peel, seed, and chop them. This will add an even deeper, smokier flavor.
For a spicier sauce, use hot green chiles or add a pinch of cayenne pepper or a minced jalapeño with the garlic. For a milder sauce, ensure you are using mild green chiles and remove all seeds and veins.
This steak pairs wonderfully with cilantro-lime rice, roasted potatoes, black beans, or a simple green salad with a vinaigrette dressing.