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Grilled Steaks with Green Chile Gorgon Cream Sauce Recipe

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This recipe for Grilled Steaks with Green Chile Gorgon Cream Sauce is from 2nd Annual Biad Chili TOUGH BOOK of Green Chile Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes 4 servings

4 - (8-10 ounce) New York Strip steaks sprinkled with ground sea salt and coarsely cracked black peppercorns or seasonings of your choice.




Green Chile Gorgonzola Cream Sauce:

½ cups heavy cream
2 ounces Gorgonzola cheese, crumbled
¼ teaspoon freshly ground pepper
1 - 4 ounce can of Hatch Fire-Roasted chopped green chilies or use the equivalent of fresh or frozen green chilies
Salt to taste
Directions:
Directions:
For the Steaks: Grill to your likeness or until they reach 120 degrees for rare or 125 degrees for medium rare on an instant-read thermometer. (To test steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

Remove steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for approximately 10 minutes.

Serve hot with Green Chile Gorgonzola Cream Sauce on the side.

For the Sauce: Bring the heavy cream to a boil in a heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. (Be sure to watch and stir-down when it comes to a full boil to avoid boiling over). Remove the pan from the heat, add the cheese, salt, pepper and green chilies and whisk rapidly until cheese melts. Serve immediately.

 

 

 

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