Santa Fe Strip Steaks

• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 2 cans (4 ounces each) chopped green chiles
• 1/2 cup fresh cilantro leaves
• 1 jalapeno pepper, seeded
• 2 teaspoons red currant jelly
• 1 teaspoon chicken bouillon granules
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, peeled
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon dried oregano
• 4 boneless beef top loin steaks (1 inch thick and 8 ounces each)
• Salt and pepper to taste
• 1/2 cup shredded Monterey Jack cheese, optional

1. In a small saucepan, cook and stir onion in oil over medium-high heat until tender. Transfer to a blender. Add the green chiles, cilantro, jalapeno, jelly, bouillon, Worcestershire sauce, garlic, seasoned salt and oregano; cover and process until smooth.
2. Return mixture to the same pan; cook over medium heat until heated through, stirring occasionally. Set aside and keep warm.
3. Sprinkle steaks with salt and pepper to taste. Broil 4-6 in. from heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Sprinkle steaks with cheese if desired; serve with green chile sauce.

onion, olive oil, green chiles, fresh cilantro, pepper, red currant, chicken bouillon granules, worcestershire sauce, garlic, salt, oregano, loin, salt, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/santa-fe-strip-steaks/ (may not work)