Santa Fe Green Chile Steak
2 - Tablespoon
1 - medium
onion, finely chopped
2 - cans chopped
green chiles, (4
1/4 - teaspoon dried Mexico
1/2 - teaspoon
1/4 - teaspoon ground
1 - teaspoon Chipotle sauce
4 - large
mushrooms, thinly sliced
4 - Tablespoon
4 - (about 8 oz. each) sirloin
(also 2 16 oz. steaks are fine, just cut in half)
1/4 - teaspoon Kosher
Heat sauté pan with a medium heat. Add
oil and sauté onion in until clear. It should only take about 5
minutes. Now add in the green chiles, oregano, cilantro, pepper, and
You want to reduce heat to a simmer and
cook for 5 minutes. You will want the sauce kept warm. For a picnic,
place in a thermal container. For the home, keep warm under a 200°
In a sauté pan with a medium heat, add
butter and melt.
Now add the mushrooms and
soft. This again should take you 5 minutes.
Prepare grill to a medium heat.
Place steaks on oil grill grid and cook
for 15-20 minutes. This is about medium doneness.
Turn steaks only once or about 8 to 10
minutes on each side. When you finish cooking the steaks, place them
on a platter. Sprinkle with salt.
Now add your chile sauce and top with
the sautéed mushrooms.
Cowboy Did You Know
The arrival of
English-speaking settlers in Texas began in 1821, while California
did not see a large influx of settlers from the United States
until after the Mexican-American War. However, in slightly
different ways, both areas contributed to the evolution of the
iconic American cowboy. Particularly with the arrival of
railroads, and an increased demand for beef in the wake of the
Civil War, older traditions combined with the need to drive cattle
from the ranches where they were raised to the nearest railheads,
often hundreds of miles away.