Hatch Green Chile Steak Roll Ups

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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.  Beef Hatch Chile Roll Ups

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:

Beef Hatch Chile Roll UpsA 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).101 Ways to Use Hatch Chile thefitfork.comIf 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.

beef grill 101 jimmy ho 4

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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Beef Hatch Chile Roll Ups look fancy yet are so easy to make in under 30 minutes using thinly cut sirloin steak. A hearty and healthy dinner, perfect for company or busy weeknights! Poblano peppers may be substituted if Hatch green chile not in season.

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.

Beef hatch roll up ready to roast horiz

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

 

Beef Hatch Chile Roll Ups
Hatch Green Chile Steak Roll Ups with Cilantro Yogurt Sauce
Print Recipe
These easy Hatch green chile and steak roll ups keep dinner from spiraling out of control. Ready in 30 minutes using roasted peppers and thinly sliced beef.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Beef Hatch Chile Roll Ups
Hatch Green Chile Steak Roll Ups with Cilantro Yogurt Sauce
Print Recipe
These easy Hatch green chile and steak roll ups keep dinner from spiraling out of control. Ready in 30 minutes using roasted peppers and thinly sliced beef.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven to 400 F degrees.
  2. If not using pre-roasted peppers, toss peppers on a baking sheet and into a 400 F oven or straight on the grill and let roast, turning once or twice with tongs, for about 20 minutes. Peppers will be ready to remove from heat when softening and presenting with blistered and black skin in places. Transfer peppers to a plastic zip-top bag and let steam in the bag for 20 more minutes, this will help the skin easily slip off. When cool to the touch, pull off the skin, remove the stem and slice open to rinse out the seeds.
  3. On rimmed pan, set steaks out and layer the length of the steak with a handful of spinach and strips of hatch pepper. Place chunk of cheese in the middle of each.
  4. Starting at one end, tightly roll up each steak, ensuring filling stays intact. Secure with toothpicks.
  5. Roast in the center rack of oven at 400 F degrees for approximately 15 minutes, or until outside browning and cheese softening.
  6. While steaks are cooking, add yogurt, cilantro, lime juice and zest to a small blender and pulse several times until cilantro is pretty well incorporated, but still some pieces. Season with salt and pepper, to taste.
  7. Remove steak rollups from oven and let cool for 5 to 10 minutes before slicing crosswise and serving with a drizzle of sauce.
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