Ingredients
1/2 cup chopped onion1 tablespoon olive oil2 cans (4 ounces each) chopped green chiles1/2 cup fresh cilantro leaves1 jalapeno pepper, seeded2 teaspoons red currant jelly1 teaspoon chicken bouillon granules1 teaspoon Worcestershire sauce1 garlic clove, peeled1/2 teaspoon seasoned salt1/4 teaspoon dried oregano4 boneless beef top loin steaks (1 inch thick and 8 ounces each)Salt and pepper to taste1/2 cup shredded Monterey Jack cheese, optional
Preparation
In a small saucepan, cook and stir onion in oil over medium-high heat until tender. Transfer to a blender. Add the green chiles, cilantro, jalapeno, jelly, bouillon, Worcestershire sauce, garlic, seasoned salt and oregano; cover and process until smooth.
Return mixture to the same pan; cook over medium heat until heated through, stirring occasionally. Set aside and keep warm.
Sprinkle steaks with salt and pepper to taste. Broil 4-6 in. from heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle steaks with cheese if desired; serve with green chile sauce.
