Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 1 tablespoon olive oil

  3. 2 cans (4 ounces each ) chopped green chilies

  4. 1/2 cup fresh cilantro leaves

  5. 1 jalapeno pepper, seeded

  6. 2 teaspoons red currant jelly

  7. 1 teaspoon chicken bouillon granules

  8. 1 teaspoon Worcestershire sauce

  9. 1 garlic clove, peeled

  10. 1/2 teaspoon seasoned salt

  11. 1/4 teaspoon dried oregano Salt and pepper to taste

  12. 1/2 cup shredded Monterey Jack cheese, optional

  13. 4 boneless beef top loin steaks (1 inch thick and 8 ounces each )

Instructions Jump to Ingredients ↑

  1. In a small saucepan, saute onion in oil until tender. Transfer to a blender or food processor. Add the 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; simmer, uncovered, for 10 minutes. Set aside and keep warm. Sprinkle steaks with salt and pepper. Broil 4-6 in. from heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve steaks with green chili sauce and sprinkle with cheese if desired. Yield: 4 servings.


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