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 Sizzling Citrus Skirt Steak Tacos View recipe Sausage-filled Cheese Rolls View recipe Triple Spice Cinnamon Rolls with Brown Butter Cream Cheese Frosting 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 Sizzling Citrus Skirt Steak Tacos View recipe Sausage-filled Cheese Rolls View recipe Triple Spice Cinnamon Rolls with Brown Butter Cream Cheese Frosting View recipe
