Steak Adobe |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup chopped onion | 1 tablespoon olive oil | 2 (4-ounce) cans chopped green chiles, undrained |
| 1/2 cup loosely packed fresh cilantro leaves | 1 jalapeno pepper, seeded | 2 teaspoons red currant jelly |
| 1 teaspoon chicken-flavored bouillon granules | 1 teaspoon Worcestershire sauce | 1/2 teaspoon seasoned salt |
| 1/4 teaspoon dried whole oregano | 1 small clove garlic | 4 (8-ounce) boneless beef top loin steaks |
| 4 (1-ounce) slices panela or Monterey Jack cheese | ||
| 1 | Saute chopped onion in hot olive oil in a large saucepan. |
| 2 | Transfer onion mixture to container of an electric blender or food processor. Add green chiles, cilantro, jalapeno pepper, jelly, bouillon granules, Worcestershire sauce, seasoned salt, oregano, and garlic clove; cover and process until mixture is smooth. |
| 3 | Return chile mixture to saucepan; bring to a boil. Reduce heat, and simmer 10 minutes; keep sauce warm. |
| 4 | Grill steaks over medium coals 8 to 12 minutes. Turn steaks, and top with cheese slices; grill steaks an additional 8 to 12 minutes or to desired degree of doneness. Serve steaks immediately with warm sauce. |