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Hatch Green Chile Steak Roll Ups with Cilantro-Lime Yogurt Sauce Recipe

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★★★★★

4.5 from 74 reviews

These Irresistible Hatch Green Chile Steak Roll Ups combine tender sirloin steak with smoky roasted hatch green chiles, fresh baby spinach, and creamy queso fresco, all wrapped together and oven-roasted to perfection. Served with a zesty cilantro-lime Greek yogurt sauce, this dish offers a delightful balance of flavors and textures perfect for a satisfying and flavorful meal.

Ingredients

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For the Steak Rollups:

  • 4 hatch green chiles (roasted, peeled, and seeded)
  • 1.5 lb sirloin steaks (thinly sliced, Milanese cut)
  • 1 tsp steak spice blend
  • 2 oz queso fresco (crumbled for filling)
  • 1 cup baby spinach
  • Salt and ground white pepper (to taste)

For the Cilantro-Lime Yogurt Sauce:

  • 1/2 cup plain Greek yogurt (0% fat recommended)
  • 1/4 cup fresh cilantro (finely chopped)
  • 1 tbsp lime zest
  • 1 tbsp lime juice
  • Salt and ground white pepper (to taste)
  • 2 oz queso fresco (crumbled for garnish)

Instructions

  1. Roast and Prepare the Hatch Green Chiles: Preheat your oven to 400°F (or prepare a grill). Place the hatch green chiles on a baking sheet and roast them for about 20 minutes, turning occasionally until the skins are blistered and blackened. Transfer the hot peppers to a sealed plastic zip-top bag and let them steam for 20 minutes to loosen the skins. Once cooled, peel off the skin, remove stems, slice open, and rinse out the seeds.
  2. Assemble the Steak Rollups: Lay thinly sliced sirloin steaks flat on a rimmed pan. Evenly sprinkle the steak spice blend, followed by salt and ground white pepper. Layer each steak with baby spinach leaves, strips of roasted hatch green chiles, and place a chunk of crumbled queso fresco in the center for filling.
  3. Roll and Secure the Steaks: Starting at one end, tightly roll up each steak with the fillings inside. Use toothpicks as needed to secure the roll-ups ensuring the filling stays intact during cooking.
  4. Roast the Steak Rollups: Place the secured steak rollups onto a rimmed baking sheet. Roast in the preheated 400°F oven on the center rack for approximately 15 minutes or until the exterior browns nicely and the cheese inside softens.
  5. Blend the Yogurt Cilantro Sauce: While roasts cook, combine plain Greek yogurt, fresh cilantro, lime juice, and lime zest in a small blender. Pulse a few times to incorporate the cilantro finely but still in small pieces. Season with salt and ground white pepper to taste. Add extra lime zest for more brightness if desired.
  6. Rest, Slice, and Serve: Remove steak rollups from the oven and let rest for 5 to 10 minutes before slicing crosswise. Drizzle generously with the cilantro-lime yogurt sauce and garnish with crumbled queso fresco. Serve warm for a delicious and balanced dish.

Notes

  • Roasting hatch green chiles yourself enhances their smoky flavor but pre-roasted peppers can be used to save time.
  • Use thinly sliced sirloin steaks for easier rolling and even cooking.
  • Adjust the amount of hatch green chiles based on your heat preference, as they can vary in spiciness.
  • To prevent unrolling, secure the rollups tightly with toothpicks.
  • Letting the rollups rest after roasting helps retain juices and makes slicing easier.
  • The cilantro-lime yogurt sauce adds brightness and creaminess, balancing the smoky spiciness of the chiles.

Keywords: hatch green chile, steak roll ups, sirloin steak, queso fresco, roasted chiles, cilantro lime yogurt sauce, easy dinner, southwestern recipe

Find it online: https://miarosetti.com/hatch-green-chile-steak-roll-ups-with-cilantro-lime-yogurt-sauce-recipe/