[cooked-sharing]
Add all ingredients except for the beer into a blender and blend until smooth
slowly pour in the beer
season each steak on all sides with 1 tsp of Kosher salt and tsp fresh cracked black pepper
place the steaks in a baking dish with sides and slowly pour on the marinade until the steaks are almost covered
cover and refrigerate for at least 4 hours
remove the steaks from the marinade and set at room temp one hour before cooking
pre heat the oven to 500 degrees
heat 2 tablespoons light olive oil or avocado oil in a large skillet over a super high heat ( you may need to use two skillets- be sure not to over crown the pan)
using a paper towel, pat off the excess marinade making sure the steak is dry
season with a pinch more Kosher salt and add to the hot pan
sear the steaks for 1 min per side making sure to sear the edges
transfer the skillet into the 500 degree oven and cook 6 mins for med rare and 8 mins for med
remove the steak from the pan and let them rest on the cutting board for 6-7 minutes before slicing
preheat the oven to 500 degrees
place the Hatch green chiles on a baking sheet and drizzle with one 1 tsp olive oil
roast for about 12-15 minutes until the skins are charred and the peppers are soft
place the hot peppers into a glass bowl with a lid or into a paper bag
after the chiles have cooled off a bit, remove the skins and dice
add the diced green chilies to a bowl and add the sour cream, smashed garlic, salt, cilantro and lime
stir and check for seasoning- you may need to add salt
cover and refrigerate until you are ready to serve
To serve, slice the steaks into thin slices being sure to cut against the grain
top the steaks with chopped white onion and fresh cilantro drizzled with a bit of lime juice
serve the Hatch Chile crema on top or on the side
Ingredients
Directions
Add all ingredients except for the beer into a blender and blend until smooth
slowly pour in the beer
season each steak on all sides with 1 tsp of Kosher salt and tsp fresh cracked black pepper
place the steaks in a baking dish with sides and slowly pour on the marinade until the steaks are almost covered
cover and refrigerate for at least 4 hours
remove the steaks from the marinade and set at room temp one hour before cooking
pre heat the oven to 500 degrees
heat 2 tablespoons light olive oil or avocado oil in a large skillet over a super high heat ( you may need to use two skillets- be sure not to over crown the pan)
using a paper towel, pat off the excess marinade making sure the steak is dry
season with a pinch more Kosher salt and add to the hot pan
sear the steaks for 1 min per side making sure to sear the edges
transfer the skillet into the 500 degree oven and cook 6 mins for med rare and 8 mins for med
remove the steak from the pan and let them rest on the cutting board for 6-7 minutes before slicing
preheat the oven to 500 degrees
place the Hatch green chiles on a baking sheet and drizzle with one 1 tsp olive oil
roast for about 12-15 minutes until the skins are charred and the peppers are soft
place the hot peppers into a glass bowl with a lid or into a paper bag
after the chiles have cooled off a bit, remove the skins and dice
add the diced green chilies to a bowl and add the sour cream, smashed garlic, salt, cilantro and lime
stir and check for seasoning- you may need to add salt
cover and refrigerate until you are ready to serve
To serve, slice the steaks into thin slices being sure to cut against the grain
top the steaks with chopped white onion and fresh cilantro drizzled with a bit of lime juice
serve the Hatch Chile crema on top or on the side