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Midland Living Magazine

Hatch Green Chile Steak Roll Ups

Jun 11, 2019 10:00AM
By: Jennifer Fisher, The Fit Fork

10 Ingredients | 4 Servings | 60 Minutes


1-1 1/2 lbs. thinly cut Sirloin

4 Hatch green chiles (or about 1/3 pound pre-roasted) 
*Roasted Hatch and Poblano peppers can be used interchangeably

1 cup baby spinach

4 oz. queso fresco (divided)

1 tsp. steak seasoning

Cilantro-Lime Yogurt Sauce

1/2 cup Plain Whole Milk Greek yogurt

1/4 cup fresh cilantro leaves

1 Tbsp. fresh lime juice

1 Tbsp. lime zest

Salt and pepper, to taste



1. Preheat oven to 400°F.

2. If not using pre-roasted peppers, toss peppers on a baking sheet and into 400°F oven or straight on the grill and let roast, turning once or twice with tongs, for about 20 minutes. Peppers will be ready to remove from heat when softening and presenting with blistered and black skin in places.

Transfer peppers to a plastic zip-top bag and let steam in the bag for 20 more minutes, this will help the skin easily slip off. When cool to the touch, pull off the skin, remove the stem and slice open to rinse out the seeds.

3. On rimming pan, set steaks out and layer the length of the steak with a handful of spinach and strips of Hatch pepper. Place chunk of cheese in the middle of each. Starting at one end, tightly roll up each steak, ensuring filling stays intact. Secure with toothpicks.

4. Roast in the center rack of oven at 400°F for approximately 15 minutes, or until outside is browning and cheese softening.

5. Remove steak roll ups from oven and let cool for 5-10 minutes before slicing against the grain of the steaks and serving with a drizzle of sauce.

Cilantro-Lime Yogurt Sauce

Add yogurt, cilantro, lime juice and zest to a small blender and pulse several times until cilantro is pretty well incorporated, but still some pieces. Season with salt and pepper to taste.
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