Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts

Emergency recipe!! Sort of.

Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts / Bev Cooks

I say emergency since a hatch chile is involved. Two hatch chiles are involved. And we know hatch chile season only lasts like, one Tom and Jerry episode. And we’re in it!

I also say emergency because I hadn’t planned on making this dish until I stumbled upon a mini-hatch fest at my local grocery boutique last weekend. I say boutique because it’s a tiny grocery store, with select items. I say select because- I’m just kidding.

I also say emergency because I bumped back a few recipes on my editorial calendar (I say editorial to sound cool), so that I could squeeze in this here hatch chile babe. It’s a sauce! And it’s creamy! And you’ve got to make it!

I mean, if you want.

Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts / Bev Cooks

New Mexico Hatch chiles are similar to Anaheim in shape and color. I think they might be a cousin? Maybe I’m making that up. Don’t listen to me. But like any pepper, once you take out the seeds, they’ll yield a much milder flavor. But leave some seeds in for some kick! And boy, is there a kick. Have the sprinkler ready and aimed.

Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts / Bev Cooks

Now about this sauce. Ugh, cream sauces slay me (and my waistline). But this one is painfully simple. No roux making, no melting of this or that. It’s just roasted bliss pureed in a food processor with cilantro, lime and heavy cream. And then just simmer that mess. That’s AWL SHE WROTE.

Oh and garlic! I keep forgetting there’s garlic in the sauce, which is a mental tragedy of its own.

Are you even seeing how simple this is? I think you are.

Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts / Bev Cooks

You can serve any sides you want, really. The brussels looked spectacularly cruciferous this particular day, so I decided to give her a roast, in anticipation for fall boogie times. And I did something different with them- I drizzled the platter with some good syrupy honey and a heavy hand of chopped almonds. Hooooooleh. You’ve got to try that. I was going to make a balsamic reduction, but got lazy and grabbed the honey jar. Seeeeeeeew glad I did.

Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts / Bev Cooks

And I know what you’re thinking, and yes, you can use any pepper you want. Hatch chiles might be unavailable to you right now. Maybe. I thiiiink we have a couple of weeks left in the season, so try and hunt some down if you can! HENCE THE EMERGENCY.

I’m using my emergency voice right now.

Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts / Bev Cooks

Get hatched.

Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts:

What it took for 4:

for the creamy hatch sauce:

* 2 fresh hatch chiles
* 1 cup cilantro leaves
* juice from half a lime
* 2 cloves garlic, minced
* 1 cup heavy cream
* pinch of coarse salt

for the steak:

* 4 (6 oz) steak filets, or whatever meat you dig! (flank, skirt, sirloin, whatever)
* 1/4 cup extra virgin oil
* 2 Tbs. favorite steak seasoning
* pinch of salt

for the brussels sprouts:

* 2 pounds brussels sprouts, cut in half lengthwise
* 1 Tbs. extra-virgin olive oil
* 1 pinch coarse salt
* 1 giant drizzle honey
* chopped almonds, for garnish

Get your steak marinading by combining the filets with the oil and seasoning in a large baggie. Seal and marinate in the fridge for at least an hour. Longer the better!

Bring the steak to room temp while you prep the brussels sprouts and chile sauce. Sear the steak on each side for four minutes over medium high. Cover and let rest for 10 minutes.

In the meantime, the sauce! Broil the peppers on a baking sheet until they’re charred and black all over. Place in a small baggie and let steam for a few minutes. Peel the skins off, de-stem and seed. Taking out all the seeds will make for a milder sauce. Leave some seeds in for a little heat.

Place the peppers in a food processor with the cilantro, lime juice, salt and heavy cream. Blend until combined and smooth. The cream will harden up in the processor a bit, so just transfer the mass to a small saucepan and simmer on low until ready to serve.

Roast the brussels sprouts (with a drizzle of oil and sprinkling of salt) in the oven at 400 for about 30 minutes, checking to make sure nothing is burned. Serve with a good honey drizzle on top and chopped almonds!

Serve the steak with the the hatch chile sauce spooned over it. Ahhhhh, baby.

*if you have leftover sauce, try swirling some in with your morning eggs. you.don’t.even.know.*

Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts / Bev Cooks


, , , , , , ,

15 Responses to Creamy Roasted Hatch Chile Sauce with Steak and Roasted Brussels Sprouts

  1. Sammie August 25, 2015 at 7:17 am #
    Ooh you've really made me smile with your brilliant writing style (that rhymes!?!). Love chillis, steak, sprouts and don't forget the garlic!! Great recipe - pinned!! Sammie
  2. Jessica August 25, 2015 at 12:06 pm #
    A steak sauce recipe, and just in time for my fiancee's birthday today? GET OUT OF MY HEAD. This looks amazing, but my one question is - can I sub some kinda non-lactose-y cream for the heavy cream? Like mebbeh a coconut cream or sumtin'? Or will that just mess all those sexy lookin' flavors up and make my fiancee cry? Help me not make my fiancee cry. Thanks, you're brilliant as always!
    • Bev Weidner August 25, 2015 at 12:58 pm #
      Hmmmm that's a good question! I feel like coconut milk may mess with the flavors. Are there vegan subs I wonder? Like a vegan heavy cream? Or is there such a thing? I'm sorry I'm not more help!
      • Anonymous August 15, 2016 at 12:27 pm #
        I realize that you posted this a year ago...but I just made this with coconut milk and its totally tasty
  3. Sarah lawrence August 25, 2015 at 1:50 pm #
    Wowza! This is spectacular! I loves me my Bev! She sure can cook! Thank you!
  4. Gabriel @ The Dinner Special podcast August 25, 2015 at 3:00 pm #
    This meal looks incredible Bev! I don't think I've ever had steak with a cream sauce before but this one I definitely need to try! And these brussels sprouts with the honey at the end? Ohhh...
  5. Tom @ Raise Your Garden August 26, 2015 at 6:42 am #
    Big hunter here. Get my own deer each year. Have some deer steaks wife wants out of the freezer? Will those work? They are less fatty.
  6. Mom24_4evermom August 27, 2015 at 2:21 pm #
    Help! I'm pretty sure I screwed up and I don't know how to fix it. I was at a grocery store a ways from here and, for the first time in my life I saw Hatch chiles. They were roasted with a bit of olive oil on them. Now, having no idea what to do with them, but knowing I couldn't walk by them without getting them, I bought them, brought them home, put them in the fridge and had no idea what to do with them. This morning, sob, I transferred them to a freezer bag and put them in the freezer. Like a cup and a half of whole, skinned, roasted chiles. Now what am I going to do? I didn't realize you only use like a couple at a time and I'm afraid I've ruined these forever. Please advise!
    • Bev Weidner August 28, 2015 at 8:23 am #
      Hey! Oh they should be just fine! When it comes time to make this recipe, I'd say thaw a couple of the peppers and puree them with the cream, cilantro and lime juice! Let me know how it turns out. :)
      • Mom24_4evermom August 28, 2015 at 12:31 pm #
        Thank you. I wasn't clear, but I was concerned because I stupidly just threw them all in a bag so they're all frozen into one big clump. I figure I'll just let them sit out a bit and cut off a chunk to use and put the rest back in the freezer. Love your blog.
  7. Emma September 2, 2015 at 7:56 am #
    Wow! This is amazing! Are you a professional chef? Because this is looking very professional, especially the colour of the meat. Congratulations!
  8. amy September 4, 2015 at 10:16 am #
    Holy yum, batman! I bought and froze twenty-five pounds of roasted hatch chiles, so I'm always looking for ways to use them. This looks amazing!
  9. Pat September 7, 2015 at 11:02 pm #
    Hi, don't cook much steak here. For that color, cook 4 min on each side and turn off heat then let sit for 10 min or let sit 10 min with heat on? Sorry for the stupid question.
    • Bev Weidner September 9, 2015 at 8:13 am #
      Hey, Pat! Heat off! Not a stupid question at ALL. Cover with foil and let it rest on a plate for ten minutes. Good luck!

Leave a Reply