Irresistible Hatch Green Chile Steak

Irresistible Hatch Green Chile Steak Roll Ups bring southwest flavor straight to your dinner table with just a few fresh ingredients and a fast oven roast. These juicy rollups are perfect when you want dinner that impresses without fuss.

The first time I made these steak roll ups was when my neighbor gifted me a load of fresh Hatch chiles after a trip to New Mexico. I had no idea how much these smoky peppers would transform our usual steak night. Now my family always asks for them as soon as pepper season hits.

Ingredients

• Hatch green chiles: bring signature smoky flavor and just the right amount of heat. Look for firm green pods with no soft spots.
• Sirloin steak: sliced thin roasts up quickly and stays juicy. Ask your butcher for Milanese cut or slice it yourself with a very sharp knife.
• Queso fresco: lends a gentle tang and melt in your mouth texture. Choose a variety that crumbles well but does not taste overly salty.
• Baby spinach: sneaks in freshness and a pop of color. Choose tender leaves with no yellowing for the best bite.
• Steak spice blend: enhances every bite. I like one with paprika and a hint of garlic but make sure it is low in added salt so you can season to taste.
• Plain Greek yogurt: forms a creamy base for the sauce. Fage zero percent fat is my go to for thickness.
• Fresh cilantro: makes the sauce vibrant and herbaceous. Chop right before using for the brightest flavor.
• Lime zest and juice: brighten up both steak and sauce. Always use fresh limes for the sharpest pop and aroma.
• Salt and ground white pepper: deepen the flavor without overpowering. White pepper stays delicate and blends into the sauce perfectly.

Instructions

Roast and Prepare the Hatch Green Chiles:

Lay the chiles on a baking tray and roast in a hot oven until the skins are blistered and darkened. Transfer to a sealed bag to steam for twenty minutes, then peel away the skin, remove stems, and rinse out the seeds.

Assemble the Steak Rollups:

Stretch out the sirloin steaks on a tray and dust with steak spice blend, salt, and white pepper. Layer spinach leaves, strips of roasted chile, and a spoonful of queso fresco at the center.

Roll and Secure the Steaks:

Starting at the skinny end, roll up each steak so the filling stays snug. Secure with toothpicks at the ends and middle.

Roast the Steak Rollups:

Lay the rolls seam side down on a rimmed baking sheet. Roast on the middle rack until the exterior browns and the cheese begins to soften, about fifteen minutes.

Blend the Yogurt Cilantro Sauce:

In a blender, combine yogurt, cilantro, lime zest, and lime juice. Pulse until speckled, season with salt and white pepper, and adjust lime if desired.

Rest Slice and Serve:

After roasting, cool the rollups for five to ten minutes to set the cheese. Slice crosswise, arrange on a platter, and top with the sauce and extra queso fresco.

Queso fresco is my favorite part because it melts just enough to stay luscious inside. I always sneak an extra pinch onto my serving because it pairs perfectly with the bright cilantro yogurt sauce. Last year at our fall backyard fiesta these roll ups vanished before I even brought out the rice and beans so now I always double the batch.

Storage and Leftover Tips

Keep leftovers tightly wrapped in foil then reheat in a low oven until warmed through. The sauce keeps in the fridge for a couple days. Sliced steak roll ups even work cold in a lunchbox with a little extra sauce on the side.

Easy Ingredient Swaps

Substitute Anaheim or poblano peppers for Hatch chiles. Try feta or cotija for a saltier edge, or swap spinach with arugula or chard for a peppery twist.

Perfect Ways to Serve This

Serve as appetizers with toothpicks for parties or pair with sides like roasted sweet potatoes or corn salad for a main. Bite sized slices brighten any picnic or spread.

Steak rollups are a surefire way to turn steak night into something truly special without loads of effort. Your guests will never guess how easy it is to get so much flavor and texture in every rolled bite.

Recipe Q&A

→ How do I roast Hatch green chiles?

Roast whole Hatch chiles at 400°F until skins blister, then steam in a sealed bag for easy peeling.

→ What cut of steak works best?

Thinly sliced sirloin, such as milanese cut, is ideal for rolling and cooks evenly in this preparation.

→ Can I prepare the steak rollups ahead of time?

Yes, you can assemble the rollups in advance and refrigerate them until ready to roast for fresh results.

→ What does queso fresco add?

Queso fresco brings a mild, creamy texture that complements the smoky chiles and tender steak nicely.

→ How do I serve with the yogurt sauce?

Slice the rollups across and drizzle generously with the cilantro-lime yogurt sauce for a zesty finish.

→ Are other greens suitable instead of spinach?

Yes, baby arugula or kale can be substituted for spinach for a slightly different flavor and texture.