| Cuisine: American | Type: Main Course | Serves: 6 |
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Source:
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Tasting Colorado |
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Attributes:
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Grill, Book |
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Comments:
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The recipe comes from the North Fork Ranch in Shawnee, Colorado. While it calls for NY Strip steak, it is a great sauce on any cut, we use tenderloins frequently. This is great way to use fresh green chilies from the garden. |
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Serving Suggestions:
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You probably need a starch, such as mashed or baked potatoes with this. |
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Ingredients:
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1/4 cup canola oil 1/2 cup finely diced onions 2 garlic cloves, minced 2 tbs. flour 1 cup hot chicken stock 1-1/2 cups diced roasted mild green chile peppers (may use canned) 1 tomato, diced (we use one or two plum tomatoes) 1 tsp. ground coriander 1 tbs. chopped fresh cilantro Salt and freshly ground black pepper Tabaso sauce 6 small New York Strip steaks |
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Instructions:
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1. Heat the oil in a medium saucepan over medium-high heat, and sauté the onions and garlic until tender, about five minutes. Whisk in the flour and cook for three minutes. Slowly whisk in the stock and continue whisking until the sauce thickens, about five minutes. Add the chile peppers, tomato, coriander, and cilantro, and stir together. Reduce heat to a simmer and cook for 20 minutes; season with salt and Tabasco sauce to taste. 2. Season steaks with salt and pepper and grill to desired doneness. Let me rest a few minutes before serving with the Gonzales sauce. |
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Related recipes:
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None |
2026-09-22