NY Strip con Chiles Verde

If you are a regular reader of the Chef Benwa Cooks blog then you will know my fondness for green chilies. From my Chili Verde con Cerdo to my Chile Verde con Carne y Tomatoes. I just love the chilies. Another favorite of mine is Jack Link’s Jalapeno Beef Jerky.

This got the old brain gears to working. The wife had just purchased a whole NY Strip. Why not take a few of those steaks marinade them in some of my green chili mixture then cook up the marinade for a sauce to go over the NY Strip steak.


Sounds like a plane to me.

So I cut up all the veggies added some white wine, lemon juice, and a little kiwi to help with the tenderize and voila, NY Strip con Chile Verde!

You will need:

5 NY Strip Streaks
1 Large Diced Onion
2 Large Bunch Green Onion Diced
1 Green Pepper Diced
4 7 oz cans of Diced Green Chilies
6 Fresh Jalapeno Peppers Diced ( I like mine spicy so adjust to taste)
2 Poblano Pepper Diced
2 Sweet Banana Peppers Diced
1 Kiwi diced fine
1/2 Cup White Wine
2 Tbls Lemon Juice
2 cups Chicken Broth (Chicken Base and Water)
3 Tbls Oil
2 Tbls Butter
1 Tbls Chili Powder
1 Tbls Garlic Powder
1 Tbls Cumin
Salt and paper to taste
1 to 1 ½  cups water with 3 Tbls Corn Starch Mixed well

Dice up the veggies and combine in a bowl with everything except the butter, chicken broth, and corn starch mixture. This will be our chili mixture.

The usual suspects, the fresh chilies of choice:

Spread a little of the chili mixture on the bottom of a  plastic container large enough to hold your steaks. Lay down a layer of steaks and cover with a little more of the chili mixture. Continue till all the steaks are covered. You could also use a sturdy plastic bag. Just be sure to place it in a container to guard against leaks.

There should be a lot of the chili mixture left, that’s OK. Set it aside for now, we will be using it to make the Chilies Verde sauce.

I let my steaks marinate for about three hours. When I cook this again I will let it marinade over night or for a coupe of days. The sauce was great but the meat just didn’t have the flavor I was looking for. Oh well live and learn.

Once you are satisfied with the steak marinade time, and that time has been reached, clean off the excess veggies from the steaks and fire up your grill.

While the grill is heating up melt the butter in a large pot and “sweat” the set-aside chili mixture. You can add the chili mixture you used for the marinade too. Once the chili mixture is nice a translucent pour in the chicken broth. Bring to a boil and thicken with the corn starch mixture.

Cook the steaks to your preferred doneness let them rest for a few minutes and top with the Chiles Verde sauce and serve.





3 Responses to “NY Strip con Chiles Verde”

  1. derekpm says:

    Rather interesting. Has few times re-read for this purpose to remember. Thanks for interesting article. Waiting for trackback

  2. Hilary says:

    I love chiles – I’m growing my own and waiting eagerly for them to ripen. Love the green ones, but the ripes even more!

  3. Chef Benwa says:

    I’m thinking of canningg a coupler hundred quarts of this green sauce!

Leave a Reply