Green Chilies Steak Recipes

GRILLED GREEN CHILE-STUFFED PEPPER STEAKS WRAPPED IN BACON

Steps:

• Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.
• Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.
• To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.
• Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.
• Place the steaks on individual plates and serve.

GREEN CHILE SWISS STEAK

Steps:

• Season the meat with salt and pepper to taste.
• Dredge in flour till lightly covered.
• In a large skillet, heat oil to cooking temperature.
• Brown meat on both sides in skillet; remove when done.
• In same skillet, add onions and garlic stir to season skillet.
• Make sure skillet in hot, add beef broth to deglaze.
• Return meat to skillet and add all remaining ingredients to skillet.
• Bring to a boil, reduce heat and cover.
• Simmer until meat is tender.

GREEN CHILIES STEAK

Steps:

• Heat 1/2 the oil in a dutch oven. Add half of the beef and 1 T. flour. (you can dredge the beef if you want but why bother)
• Sautee until browned, stirring occasionally.
• Remove from the pot and repeat with the remaining oil, beef and flour.
• When the second batch is almost browned, add the onion and garlic. Cook until transparent.
• Add back the first batch of beef then add salt and pepper, oregano, un-drained can of Rotel, un-drained tomatoes, and beef broth. Stir to combine.
• Cover and simmer for approximately 2 hours. If it gets to thick at any point add water. If the tomatoes are too acidic when you taste it add a teaspoon of sugar. It's done when the beef is fork tender. The sauce should have thickened to a gravy consistency.
• Serve over cooked rice.