Grilled Top Round Steak with Green Chile Cream Sauce
Succulent steak with a zesty sauce.
- Preheat grill to medium-high heat.
- In a medium bowl, combine vegetable oil, oregano, garlic powder, onion powder, cumin, paprika, chili powder, salt, pepper and steak. Marinate for 10 minutes.
- Place steaks on grill and cook for 1½ minutes, rotate 90 degrees and cook for 1 ½ minutes. Repeat for other side and continue cooking until internal temperature is 135°. Remove steaks and lightly tent with aluminum foil for 10 minutes, and slice on an angle against grain.
- In a small saucepan, combine green chiles, red onion, cilantro, lime zest, lime juice and Sauvignon Blanc. Bring to a boil and reduce to a simmer until 1 tablespoon of liquid remains. Add cream and return to a boil. Reduce to a simmer until liquid is reduced by half. Remove pan from heat and whisk in butter. Adjust seasoning with salt and pepper, if desired.
Recipe Courtesy of Chef Jonathan,
ALDI Test Kitchen
1 tablespoon Carlini Vegetable Oil
1 teaspoon Stonemill Essentials Oregano
½ teaspoon Stonemill Essentials Garlic Powder
½ teaspoon Stonemill Essentials Onion Powder
¾ teaspoon Stonemill Essentials Ground Cumin
¾ teaspoon Stonemill Essentials Paprika
¾ teaspoon Stonemill Essentials Chili Powder
½ teaspoon Stonemill Essentials Iodized Salt, plus additional to taste
1 teaspoon Stonemill Essentials Ground Black Pepper, plus additional to taste
1 ½ pounds USDA Choice Top Round Steak
4 ounce can Benita Chopped Green Chiles, drained or 1 jalapeño, seeded, roasted and chopped
½ red onion, diced
2 tablespoons chopped cilantro
1 lime, zested and juiced
½ cup Sunshine Bay Sauvignon Blanc
1 cup Friendly Farms Heavy Cream
2 tablespoons Countryside Creamery Unsalted Butter, cubed, room temperature
10 minutes (plus 10 minutes to marinate)
15 minutes (plus 10 minutes to rest)
25 minutes (plus 20 minutes to mainate and rest)