Strip Steak Salad with Roasted Hatch Chile Relish Recipe

There are many things to love about the end of summer. Stocking up with anticipation on new supplies for school yet slowing down to enjoy the last moments of lazing around with the kids. Oh, and the food – the boundless bounties of August produce in all its assorted sun-ripened, juicy and (in this case) spicy goodness.   I’m talking about HATCH GREEN CHILES – love them, love them, love them and have been in fire-roasting cahoots with bushels of the New Mexico superstar long before they became the “IT” food of August.


Oh, and in case you aren’t aware of my, ahem, celebrity – I am a past Central Market Hatch Green Chile Cook Off Winner (and have also placed 2nd and 3rd in other years. People, I KNOW my PEPPERS! Check out the video if you want to know how to roast, peel and seed them!

It’s so (yawn) common for people to pair Hatch green chiles with pork or chicken.  Well, I’ve put Hatch chiles in everything from gnocchi to cheesecake (seriously). Also, one of my favorite burgers (and bunless, too) is my Hot Mess Hatch Green Chile Burger on Grilled Squash “Buns.”  Today, I have delicious recipe for Strip Steak Salad with Roasted Hatch Chile Relish – it’s easy and will take your mouth to a happy place.

wet steak rub recipe

First, order of business is seasoning the beef. Strip steaks are very tender and don’t require a marinade to break them down – only a rub to enhance the natural flavors.  My “No-Flub Wet Steak Rub” can easily be made in any quantity you need – use it generously so it makes a nice crust!

beef steak salad with corn green chile relish

Strip Steak Salad with Roasted Hatch Green Chile Relish Recipe

  • 2 8-oz strip steaks

For Rub:

  • 1 tablespoon olive oil
  • 1 tablespoon chile powder
  • 1 tablespoon ground pepper
  • 1 tablespoon Greek seasoning

For Relish:

  • 1 cup fresh corn kernels
  • ½ pint grape tomatoes
  • ½ red onion, chopped
  • ¾ cup fire-roasted Hatch peppers, peeled and seeded (you can buy them like this at most stores)
  • 2 teaspoons olive oil
  • ½ teaspoon coarse sea salt

For Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon chile powder
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped cilantro

8 oz baby spring lettuce mix

  1. In small bowl, mix together olive oil and spices into a paste. Apply liberally on the front and back of steaks.
  2. Grill steaks over 400 degree heat for 4 to 5 minutes per side, or until instant read thermometer reaches 135 degrees.  Take steaks off grill and let rest for 10 minutes.
  3. Toss together corn kernels, tomatoes and red onion with 2 teaspoons olive oil and sea salt. Place in rimmed baking sheet and roast at 400 degrees in oven or on grill until edges starting to brown, approximately 15 minutes. Stir as needed.
  4. Remove vegetables and chop up roasted tomatoes. Add in roasted Hatch chiles, stir to combine.  Set aside.
  5. For dressing, shake together olive oil, vinegar, chile powder, garlic and cilantro in a mason jar. Set aside.
  6. To assemble, place lettuce on platter. Top with strip steak that has been cut thinly across the grain. Top with relish and dressing. Serves 4.

strip steak whole with hatch relish

There is no shame in saying, “no salad for me tonight.” The Hatch Green Chile Relish (roasted with corn, red onions, and tomatoes), also makes a tasty accompaniment atop a whole steak.

Do you have a favorite topping or salad recipe for steaks or are you strictly carnivorous?  

Never too Hot for Hatch Green Chile Chicken Enchilada Soup!

It was almost cold today; the backdoor thermometer decreed it to be 93 degrees!  I guess weather is all relative, but I was sure thankful for a break from the 100+ degree streak Austin has been on forever.  The cloud cover on my mid-morning run kept me from breaking much of a sweat and while it did get toasty later in the afternoon, the lower angle of the sun cast an amber glow and longer shadows that could only mean one thing — autumn will be here someday and hopefully someday soon!

jennifer fisher thefitfork.com hatch green chile chicken enchilada soup

All this wishful thinking about changing seasons turned my mind to food.  Soup. Wouldn’t soup be great for dinner?  Regardless of the fact that cold weather is still month(s) away, I caved to my cravings and made one of my “most favoritest” soups of all time – Hatch Green Chile Chicken Enchilada Soup.  Although I was super excited about making the soup, the actual process was bittersweet. I was reminded that Hatch green chile season, which runs from late July through early September, has pretty much come to an end.  I did have an apocalyptic-like stash (75 pounds) of these prized peppers in my freezer, but it’s been dwindling by the day.

As a past Hatch Green Chile Cook-Off Winner at Central Market’s #HATCHFEST, I’ve made some very unusual recipes for the contest including Hatch Green Chile and Chicken Cheesecake and Hatch Green Chile Banana Muffins.  My Hatch Green Chile Chicken Enchilada Soup isn’t quite as crazy as these concoctions, but my husband claims it is still off-the-hook delicious. It’s one of his favorites and mine too – it’s super simple to make, can be prepared ahead of time for those busy nights, and stays tasty when served as leftovers – in fact, it might be even better the next day (so make a double batch)!

This is the first time that I’ve ever written the recipe down, so if the soup seems too thick just add more chicken stock, if it seems too thin, add more crushed tortilla chips. Also, I usually use chicken that I have grilled earlier in the week, but you can cook yours however you like. And, if you don’t eat meat, just swap out the stock for vegetable stock and omit the chicken. Enjoy!

Hatch Green Chile Chicken Enchilada Soup Recipe

  • 6 cups chicken broth
  • 1 (15-ounce) can crushed tomatoes
  • 2/3 cup diced Hatch green chiles (that have been roasted, seeded & peeled)
  • 1/4 cup dried minced onion
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1 cup crushed tortilla chips
  • 1 cup pre-cooked diced chicken breast
  • 8 ounces light sour cream
  • Garnish: additional tortilla chips, shredded cheese, green onions

Serves 6.

In a large covered pot, add chicken stock, tomatoes (with all the juice), green chiles, onion, cumin, pepper and tortilla chips. Bring to a boil over medium high heat and then reduce to medium and let simmer for 20 minutes, stirring occasionally.

Add chicken and cook for 2 to 3 more minutes until heated through. Remove pot from heat and stir in sour cream until thoroughly incorporated.

To serve, top with crushed chips, cheese and green onions.

anolon pot

Also wanted to give a shout out to my new Anolon 4qt Covered Casserole from the Nouvelle Copper  line. Features include a double full-cap copper base that distributes heat very evenly, anodized construction that is twice as hard as stainless steel, non-stick interior and stainless steel handles. Two other thumbs up: This pot can go straight from the stove top to the oven (very convenient) and has a European-inspired design (very cool).

 

If you love Hatch Green Chiles as much as I do, you’ll want to check out some of my other Hatch recipes:

jennifer fisher - thefitfork.com - hatch cheesecake

Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle

Hot  Mess Hatch Green Chile Burgers with Calabaza Squash “Buns”

Green Chile & Pork Stuffed Zuchinni

Hatch Green Chile Guacamole

Hot Mess Hatch Green Chile Burgers with Calabaza Squash “Buns” Recipe

jennifer fisher thefitfork hatch green chile burger squash bun

I mentioned it in a recent post, but it’s worth repeating – Hurray, it’s Hatch green chile season! This precious pepper, which hails from the magical soils of New Mexico, has a cult-like following of foodie fans devoted to adding the pepper’s distinctive flavor to nearly every dish imaginable. If you didn’t see it earlier, check out my unique recipe for Hatch Green Chile and Chicken Cheesecake, a savory entrée for brunch or a light summer dinner. Here is an FYI fact for you, the word “Hatch” only refers to the small town that these peppers are grown in, not the actual variety. Hatch peppers range from mild to hot depending on what type you buy. For example, the Sandia chile is fairly mild while the Big Jim packs more heat.

jennifer fisher squash hatch burger

I whipped up this healthy bun-less burger recipe for the love of Hatch (and to enter into a healthy burger recipe contest). I’m calling it Hot Mess Hatch Green Chile Burgers with Calabaza Squash “Buns.” By the way, if you’re not familiar with Calabaza squash, it’s a wider-girthed gourd that tastes pretty much like zucchini. You could use zucchini, but the “buns” won’t really be big enough to contain the patty. Hope you enjoy this “hot mess” covered in Hatch green chile sauce; you’re going to have to eat it with a fork and knife!

Hot Mess Hatch Green Chile Burgers with Calabaza Squash “Buns” Recipe*

P1010482

  • 1 (1lb) calbaza squash, sliced into 8 discs
  • 2 teaspoons olive oil
  • Salt & pepper to taste
  • 1 lb 90% ground beef
  • ¼ cup roasted hatch green chilies, seeded, skinned and diced
  • 1/4 cup prepared pico de gallo (drained of any liquid)
  • 2 ounces shredded cheddar cheese (or omit if Paleo)
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • Garnish: 4 grape tomatoes

jennifer fisher thefitfork hatch green chile sauce

Hatch Green Chile Sauce:

  • 1 tablespoon olive oil
  • ½ cup onion, finely diced
  • 1 teaspoon minced garlic
  • 1 cup roasted hatch green chiles, peeled seeded and diced
  • 1 tablespoon all-purpose flour (substitute Coconut Flour if Paleo)
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 1 teaspoon sea salt
  • ¾ cup water

Lay squash rounds out on a baking sheet. Brush with olive oil and season with salt and pepper on both sides. Set aside.

In a medium bowl, add hatch green chiles, pico de gallo, shredded cheese, cumin and salt. Knead this mixture together until incorporated. Divide mixture into 4 sections and shape each into a patty with a small indention in the center (this helps them from balling up on the grill).

Heat gas or charcoal grill to approximate 400 F degrees. Grill squash and burgers, flipping burgers once until desired level of doneness achieved. Squash is done when it has softened (but not soggy) and has turned lightly golden with grate marks.

Meanwhile, make Hatch green chile sauce. In sauté pan, heat olive oil over medium heat. Add the onions and the garlic and cook, stirring frequently, until the onions are soft. While this is cooking, stir together the flour and the spices. Sprinkle this mixture over the onions and stir to coat.

Add water to the mixture in the pan and stir to make sure the flour has dissolved. Add green chiles, mixing well. Remove ½ ingredients and process in food processer until lumpy-smooth. Add back to remaining ingredients in saucepan.  Bring to a boil and then reduce to a low simmer for 15 minutes.

To serve, place one burger patty between two squash rounds. Skewer with a grape tomato to keep burger and buns in place. Use the green chile sauce to drizzle over burgers or to create a “bed” of sauce for burgers to sit it.

Serves 4 (or 2 hungry people)

* Get a more print-friendly version in the “recipe” link under the header