Steak with Green Chile Salsa Recipe

Steak with Green Chile Salsa Recipe
Staff Writer
Steak with Green Chile Salsa
Yasmin Fahr
Steak with Green Chile Salsa

A combination of blistered jalapeño, lime oil, and bright cilantro created the base for my Mexican interpretation of an Argentinian chimichurri sauce. Served atop a beautifully cooked piece of meat, it was an easy and delicious dinner that can be made both outdoors on a grill or indoors on a griddle. 

Ingredients

For the steak:

  • 1 pound skirt steak or sirloin tip, cut in strips
  • Salt and fresh ground black pepper
  • Extra-virgin olive oil

For the green chile salsa:

  • 1 jalapeño
  • ½ cup extra-virgin olive oil
  • Zest of 1 lime, plus juice
  • 1 scallion, sliced thinly, light green parts only
  • 2 garlic cloves, peeled and grated with a Microplane or minced
  • Salt and fresh ground black pepper, to taste
  • ½ bunch cilantro, chopped

Directions

For the steak:

If you can, season the steak with salt and pepper at least 4 hours before cooking. Cover loosely and place in the fridge. Remove 1 hour before cooking. 

Heat up a grill pan or grill on high heat, rub the steaks with oil, and then cook, about 4-5 minutes on each side, depending on the thickness of the meat, for medium-rare. Continue to cook longer for your cooking preference. Remove from the heat and let rest for 5 minutes. 

For the green chile salsa:

Meanwhile, blister the jalapeño on the heated grill or griddle. Keeping the skin on, roughly chop and set aside. Heat the olive oil and the lime zest over medium heat in a saucepan. When hot, turn off the heat and add the jalapeño, scallion, and garlic. Mix together and season with salt and pepper. Let sit until you are ready to serve the steak. Then add the cilantro, mix, season to taste, adding lime juice if needed, and serve immediately atop the steaks. Serve any remaining salsa on the side. 

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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