We love Southwestern flavor, and this recipe certainly provides it.

Ingredients

• 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

Directions

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 135°; medium, 140°; medium-well, 145°). Sprinkle steaks with cheese if desired; serve with green chile sauce.