Hatch green chile season isn’t over until some steak is involved, that’s how I roll! Today, I’m sharing my easy recipe for Hatch Chile Steak Roll Ups (with Cilantro Yogurt Sauce), a flavorful, fancy-looking and surprisingly fast way to pepper up your dinner menu.
I originally created these bundles of yum for Beef Loving Texans, the mothership of all things meat. In fact, I’ll be at Dallas Mania (a fitness convention) for the remainder of the week slinging steaks non-stop and talking about the health and performance benefits of lean beef. Stop by if you’re around . . . and read on to get the recipe deets:
A beef roll-up or “roulade” is simply thinly sliced steak layered with veggies, cheese, nuts, pestos or what have you and tightly rolled up and roasted. When sliced on the cross-section, the spiral design is revealed – it seems so gourmet, but golly-gee is it easy. This recipe goes from prep to plate in just 20 minutes if using pre-roasted chiles from the store (or your freezer stash).If roasting your own peppers, you can get some helpful how-to in my 101 Things to do with Hatch post. Also, if the season for this beloved New Mexico pepper (primarily August), has come and gone, poblano peppers make a great substitute.
Now, back to the beef. My steak roll-up recipe uses very thinly cut sirloin, about ¼” thick. Look for the Milanese or Milanesa cut at the meat counter (usually a sticker on the packaging) or ask your butcher to prepare some for you. Why I cook with top sirloin so often is that it is one of the leaner cuts, checking in with 5 grams fat and around 150 calories per 3-ounce serving – and still you get 25g protein! That surprises a lot of people! Now, a 3-ounces of beef in a thick, steak cut doesn’t look like much, but when sliced thinly it seems to go on forever. I like steaks that go on forever but don’t wreck my training diet!
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To assemble the beef roll-ups, simply layer spinach, green chiles, and queso fresco cheese on top of the beef and tightly roll, securing with a toothpick. The process gets easier with practice and if yours aren’t picture-perfect, they will still taste delicious! Roast the roll-ups in the oven for about 15 minutes, and while waiting, whip up my bright and vibrant cilantro sauce made with Greek yogurt. Serve on rice or sautéed veggies of your choice. I’m the queen of making a hash, succotash, or “medley” of whatever’s in the produce bin and in the photos, it is toss of sweet potatoes and onions.
So what have you rolled up in meat? When it comes to peppers, are you mild, medium, or hot? What are your plans for the last weekend of August? Let’s chat in the comments – XOXO, Jennifer