E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Green Chile Steak Lodge Cast Iron | September 6, 2018 We love our steaks medium-rare, so we recommend cooking 8-10 minutes total (split between sides). If you love a rare steak, knock off a couple minutes per side. Preheating your grill pan before cooking creates a more even cooking surface and will prevent meat from sticking to the pan. Level Intermediate Prep Time 20 minutes Cook Time 20 minutes Serves 2 Cook it With Our Pro-Grid Reversible Grill / Griddle Ingredients 4 cloves garlic, peels on 1 poblano chili, stem removed 1 serrano chili, stem removed 1 cup cilantro, packed ¼ cup water 3 tablespoon lemon juice 2 teaspoon lemon zest ½ teaspoon onion powder ½ cup olive oil Salt and freshly ground pepper 2 grass-fed New York strip steaks Directions On a preheated grill pan, grill the garlic, poblano, and serrano until soft, 10 minutes, then slightly cool. Peel the skin from the garlic, poblano, and serrano and deseed the chilies. In a high speed blender, add the garlic, chilies, cilantro, water, lemon juice, zest and onion powder. Blend the sauce on high and in a steady stream, add the oil. Season the sauce with salt and pepper to taste, then set aside for serving. Let the steaks come to room temperature, 10-15 minutes. On the same grill pan, grill the steaks to a preferred doneness. Rest the steaks off the grill, 5 minutes, and slice. Serve the grilled steak with the sauce. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Green Chile Steak Lodge Cast Iron | September 6, 2018 We love our steaks medium-rare, so we recommend cooking 8-10 minutes total (split between sides). If you love a rare steak, knock off a couple minutes per side. Preheating your grill pan before cooking creates a more even cooking surface and will prevent meat from sticking to the pan. Level Intermediate Prep Time 20 minutes Cook Time 20 minutes Serves 2 Cook it With Our Pro-Grid Reversible Grill / Griddle Ingredients 4 cloves garlic, peels on 1 poblano chili, stem removed 1 serrano chili, stem removed 1 cup cilantro, packed ¼ cup water 3 tablespoon lemon juice 2 teaspoon lemon zest ½ teaspoon onion powder ½ cup olive oil Salt and freshly ground pepper 2 grass-fed New York strip steaks Directions On a preheated grill pan, grill the garlic, poblano, and serrano until soft, 10 minutes, then slightly cool. Peel the skin from the garlic, poblano, and serrano and deseed the chilies. In a high speed blender, add the garlic, chilies, cilantro, water, lemon juice, zest and onion powder. Blend the sauce on high and in a steady stream, add the oil. Season the sauce with salt and pepper to taste, then set aside for serving. Let the steaks come to room temperature, 10-15 minutes. On the same grill pan, grill the steaks to a preferred doneness. Rest the steaks off the grill, 5 minutes, and slice. Serve the grilled steak with the sauce. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
