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Chile Verde Steak
Recipe

a
with dressed-up
spanish rice

 

Chile Verde Steak Recipe

Prep Time: 20 minutes, plus 4-24 hours marinating
Cooking Time: 1 hour
Serves: 6

Earlier this month, we went on a rant in our food blog about bad Mexican food restaurants. Well, one solution is to make your own! Which brings us to this recipe - for a tasty, tangy chile verde steak. Chile verde is extremely simple to make and adds lightness to a hearty steak dish. We marinade sirloin in chipotle and beer first to make it extra flavorful and tender. Our dressed-up Spanish rice is a riff on the classic, with an extra dose of black beans and diced tomatoes.

We can't help it - when we think steak, we immediately think Cabernet Sauvignon. Cab's heavier tannin is tempered by protein and fat, making wines that seem bitter by themselves instantly more luscious and tasty. For our 'splurge' we are highlighting a wine from Wild Oak - a second label from St. Francis Winery out of Sonoma County. This one may be hard to fine - we bought this bottle at their estate. Our 'steal' from Gnarley Head is both more affordable and much easier to find.

Wine Pairing

"Splurge"
2008 Wild Oak Cabernet Sauvignon, Sonoma County
Dark fruit aroma, but with notable acidity on palate that plays well with the tart chile verde. ($25)


"Steal"
2011 Gnarley Head Cabernet Sauvignon, California
Made from 'gnarled' older vines, this has a good amount of complexity for the price . ($12)

Chile Verde  Ingredients:

Steak
1 lb boneless sirloin steak
1 can of chipotle
1 bottle mexican beer
1/3 cup olive oil
2 tbsp mexican seasoning
1 tbsp kosher salt

Chile Verde Sauce
20 tomatillos
1 jalapeno pepper
2 limes
1 cup cilantro
1 garlic clove
1 tbsp kosher salt
1 tbsp sugar
1 cup water

Spanish Rice
1 cup white rice
2 cups vegetable stock
1/2 can black beans
1 can diced tomatoes
1/2 yellow onion
1 garlic clove
2 tbsp olive oil
1 tbsp mexican seasoning
handful of cilantro

Chile Verde Steak Cooking Instructions:

1.) Marinate steak ahead of time to infuse it with the most flavor! Combine chipotle, beer and steak in a ziploc bag, and keep refrigerated for 4-24 hours before cooking.

 

2.) Chop jalapeno, cilantro, and onion. Mince garlic, and juice limes.

 

3.) For sauce, in a small pot bring all ingredients except cilantro to a boil, then reduce heat and simmer for 40 minutes. In a blender, blend sauce until smooth and reserve.

 

4.) For rice, heat olive oil over medium high heat. Add onion and garlic and stir for 4 minutes until translucent.

 

5.) Add rice and stir for two minutes toasting the grains. Stir in salt and seasoning then add a cup of broth, bring heat down to medium low.

 

6.) Stir until broth is reduced than add the second cup and stir. When liquid is almost gone add tomatoes and beans and stir until all broth is reduced. ~22-25 minutes total cooking time.

 

7.) For steak, remove from marinade and pat dry with papertowl.  Season both sides of steak with salt, pepper and mexican seasoning.

 

8.) In a large skillet add olive oil and heat over high heat. Cook steak on each side for 5 minutes, uncovered, to sear. Remove steak and let rest for 5 minutes.

 

9.) Slice steak to serve, and plate with rice mixture and chile verde over the meat. We also like a garnish of fresh avocado and sour cream. Enjoy!



Next Recipe: Corned Beef Hash and Poached Egg


 

 


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