Question 1

Are Hatch chile steak bites spicy?

Accepted Answer

That depends on the chiles you use. Our medium Hatch chiles gave the steak bites noticeable heat without overpowering the other flavors. Hatch chiles range from mild to hot, so check the label when purchasing them.

Question 2

Can I substitute poblano peppers for Hatch chiles?

Accepted Answer

Yes. We first made this recipe with poblano peppers when Hatch chiles weren’t in season, and the flavor profile was nearly identical. Poblano heat varies, however. Some taste mild, while others bring as much heat as medium Hatch chiles.

Question 3

Is ribeye or sirloin better for steak bites?

Accepted Answer

Both work, but we strongly prefer ribeye. We tested the cuts together and found the ribeye noticeably more tender. Sirloin remains a good choice when you want a more affordable option.

Question 4

How many fresh Hatch chiles do I need?

Accepted Answer

You’ll need two medium-large Hatch chiles. After roasting, peeling, seeding, and chopping them, you should have about ⅓ cup.

Question 5

How do I keep the steak bites from overcooking?

Accepted Answer

Cut the steak into 1½-inch cubes and watch it closely as it cooks. Each batch took us about 4 to 5 minutes total. Remove the steak as soon as it reaches your preferred doneness, and toss it only briefly with the Hatch chile butter.

Question 6

Why didn’t my steak bites develop a crust?

Accepted Answer

The steak may have been damp, the skillet may not have been hot enough, or the pieces may have been crowded. Pat the steak thoroughly dry, preheat the skillet, and cook the two pounds of steak in two batches.

Question 7

Can I roast the Hatch chiles ahead of time?

Accepted Answer

Yes. Roast, steam, peel, seed, and chop the chiles ahead of time, then refrigerate them in an airtight container until you’re ready to cook the steak.

Question 8

Should I wear gloves when handling Hatch chiles?

Accepted Answer

Food-safe gloves are a good idea, especially if you have sensitive skin. Keep your face away from the chiles while removing the seeds and membranes, dispose of them promptly, wash your hands thoroughly, and avoid touching your eyes or face.

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