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Pecan-Crusted Boneless Strips with Chimayo Red Chile Sauce

Recipe Categories: All Recipes | Steaks | BBQ and Grilling

Prep time: 1 hr

Cook time: 10 min

Serves: 4

Nutrition Info

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Pecan-Crusted Boneless Strips with Chimayo Red Chile Sauce

Omaha Steaks Boneless Strip Steaks are the perfect canvas for the sweet and savory Pecan-Crusted Boneless Strips with Chimayo Red Chili Sauce recipe. Pecans, honey, and Dijon mustard make a sweet and crunchy crust, while the red chile sauce adds a touch of spice in this recipe that will satisfy all of your flavor cravings.

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Boneless New York Strips

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4 (8 oz.) steaks

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Ingredients

Sauce:

12 ounces plum tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup minced onion
2 tablespoons mild or medium pure red chile powder, preferably Chimayo
1 teaspoon dried oregano
1 teaspoon toasted ground cumin
1-1/2 cups vegetable stock
1 tablespoon butter, optional

Crust and Steaks:

4 Omaha Steaks Boneless Strip Steaks, about 8 ounces each and 7/8-inch thick
1 cup pecan pieces, finely minced
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
Salt and freshly ground black pepper, to taste
4 red Serrano or small red jalapeno chiles for garnish

Preparation

Sauce:

Grill the tomatoes over indirect medium-high heat, turning often, until the skins are somewhat cracked and partly blackened, about 15 minutes. (Do not overcook or they will taste bitter.)
Remove, coarsely chop (do not peel), and transfer to a blender.
Meanwhile, heat the oil in a small skillet and sauté the garlic and onion over medium heat for 5 minutes.
Transfer to the blender and add the chile powder, oregano, cumin, and stock. Puree until smooth.
Strain into a clean saucepan, bring to a simmer, and cook for 20 minutes, or until thickened.
Stir in the butter and keep warm.

Crust and Steaks:

Preheat the broiler.
Place the pecans, oil, mustard, honey, and salt in a shallow bowl or dish and whisk gently to mix well.
Set aside.
Lightly season the steaks with salt (if desired) and pepper and grill over direct medium-high heat for 3 minutes on each side.
Transfer to a roasting pan and spread the crust over the top of each steak. Finish under the broiler for 1 to 2 minutes for medium-rare, 4 minutes for medium, or to the desired doneness.
Ladle the sauce onto serving plates, top with the steaks, crust-side up, and garnish each steak with a chile.