Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, green chile steak dunigan. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Green Chile Steak Dunigan is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Green Chile Steak Dunigan is something which I’ve loved my whole life. They are nice and they look wonderful.
Steak Dunigan with Green Chile Sauce (named for a patron, Pat Dunigan, who always insisted on adding green chiles to his steak.) Once the steak has soaked up all the chile goodness, grill the steak to a perfect medium-rare over a hot flame. The green chiles go into a skillet to create a caramelized. Reviews for: Photos of Green Chile Chicken Stew. Transfer steak to plates, divide mushrooms over them, and cover with Green Chile and Onion Sauce.
To begin with this recipe, we have to prepare a few components. You can have green chile steak dunigan using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Green Chile Steak Dunigan:
- Prepare 2 NY steaks or any high quality steak for char broiling or grilling
- Prepare 6 large mushrooms
- Get 1 large onion
- Get 1 cup fresh green chile or
- Take 8 oz canned green chile
- Take 4 clove garlic, minced
- Make ready 4 tbsp butter
- Make ready 2 tbsp oil
- Get 1/4 tsp oregano, dry
- Make ready 1/4 tsp salt
- Take 1/2 tsp pepper
A perfectly grilled New York Strip smothered in stewed green chiles and mushrooms: absolutely beautiful and very New Mexican. Roasted Green Chili Steak Sauce This makes a great steak dipping sauce or drizzle over your cooked steak. Increase ratio of ingredients as needed depending upon number of steaks and diners. You can experiment with other ingredients to preferred taste.
Instructions to make Green Chile Steak Dunigan:
- Steak Dunigan was created over 50 years ago by the Pink Adobe restaurant in Santa Fe New Mexico, where it's still being served
- sauté onions in oil and butter, saute til clear, golden brown or darker however you like them, add the garlic about midway through once finished add the Green Chile ,oregano, salt & pepper cook till evenly hot then set aside while you prepare your steaks, any excess pan butter can be used over the potatoes & steak it picks up the flavors of the sauteed food
- At the same time saute mushrooms with butter, set aside and keep warm
- char broil steaks or cook on the grill season with salt & pepper or however you like, when done prepare your plates while the steaks are resting then plate the steaks and add toppings
- cover steaks with onion chile topping, then top with mushrooms
- serve with a salad, side of roasted, mashed, French fried or baked potato's, vegetables, and garlic bread
- may also be used with chicken or pork
- you love green Chile, feel free to add more ! if Chile's are to spicy you can use peppers and it's nice to mix the colors.
Increase ratio of ingredients as needed depending upon number of steaks and diners. You can experiment with other ingredients to preferred taste. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water.
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