Any New Mexican will tell you that we eat green chile with everything. And those of us who no longer live in our Native home will go to great lengths to find it. It’s one of those comforts that’s hard to live without. I have always loved steak and green chile together. I’ve wrapped tenderloin steaks with green chile strips just like you would bacon and the combination is hard to beat. Here I took a skirt steak and brushed it liberally with a chimichurri, then layered some roasted Hatch green chile and Manchego cheese slices, rolled it up and sliced into pinwheels. This pinwheel just oozes flavor. On the side I made a guacamole with roasted corn and my own green chile salsa to compliment the meal.
Start the grill going nice and hot. Skewer the steak. If using wooden skewers, let them soak in water for 20 minutes prior. When the temp reaches 400 degrees, set the pinwheels on for 5 minutes, then turn them over and sear the other side for another 5 – 6 minutes.
1 1/2 pound Flank or Skirt Steak
3 Anaheim or Hatch Green Chiles, roasted, peeled and seeded
2 ounces Manchego Cheese, sliced
Cilantro Chimichurri, recipe follows
Salt & Pepper
Trim skirt steak of any excess fat. Lay flat on a cutting board and sprinkle with salt and pepper. Spoon or brush cilantro chimichurri over the steak. Lay strips of green chile over the chimichurri and then top with cheese slices. Gently roll the steak, tucking in the filling as you go and tie together with twine. Skewer steak and slice thick approximately 1 1/2 – 2 inches thick. When the temp reaches 400 degrees grill pinwheels 5 minutes, then turn over and cook an additional 5 – 6 minutes.
Serve with Guacamole and Green Chile Salsa
1/2 bunch fresh Cilantro, roughly chopped
1 tablespoon Chives, chopped
1 clove Garlic, minced
1 teaspoon Lime Zest
Pinch of Salt
Mix together herbs, garlic, lime zest and salt. Drizzle olive oil over herbs until they are completely saturated.