These Hatch chile steak bites are seared until deeply browned, then tossed with roasted Hatch chiles, garlic butter, fresh lime juice, and cilantro. Serve them with toothpicks as an appetizer or add your favorite sides for an easy Southwestern dinner.
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These Hatch chile steak bites have become one of our favorite ways to serve steak. Ribeye is cut into generous pieces, seared until the edges develop a flavorful crust, and finished with roasted Hatch chiles, garlic, butter, lime juice, and cilantro. When Preston tasted them, he said they seemed like something a high-end restaurant would serve.
As with our cast iron skillet steak, the hot skillet does much of the work. It gives the outside of the steak that deep brown color while the inside stays tender and juicy. The Hatch chile butter adds rich flavor and a noticeable amount of heat without overpowering the steak.
We originally created this recipe for a dinner with friends, but Hatch chiles weren’t in season, so we used poblanos instead. That version was every bit as delicious. Serve the steak bites as a main course, set them out with toothpicks as appetizers, or use them in tacos, burritos, enchiladas, bowls, and nachos. They would also pair nicely with our ground beef enchilada cups for a Southwestern party spread.
Reasons You’ll Love This Recipe
Ingredients at a Glance
- Ribeye Steak. Ribeye is our first choice for this recipe. Its marbling makes the steak bites especially tender and gives them a richer flavor. Sirloin is a more affordable substitute, but it won’t be quite as tender.
- Morton Kosher Salt. We tested the recipe with Morton kosher salt. Other brands have different crystal sizes, so they may season the steak differently when measured by volume.
- Garlic Powder, Smoked Paprika, Onion Powder, Black Pepper, and Ground Cumin. This simple blend adds savory, smoky flavor without competing with the steak or Hatch chiles.
- Avocado Oil. Its high smoke point makes it a good choice for searing the steak in a very hot skillet. You can substitute another neutral, high-heat oil.
- Hatch Chiles. You’ll need two medium-large roasted Hatch chiles, which will give you about ⅓ cup after peeling, seeding, and chopping. Hatch chiles range from mild to hot, so choose a heat level you enjoy. When Hatch chiles aren’t in season, poblano peppers make an excellent substitute. Their heat can vary too, but the steak bites will still taste delicious if your peppers turn out mild. If you’re starting with fresh peppers, this step-by-step guide explains how to roast Hatch chiles at home.
- Unsalted Butter. Butter adds richness and helps distribute the Hatch chile and garlic flavors throughout the dish. Using unsalted butter gives you better control over the overall seasoning.
- Fresh Garlic. Add it only after the skillet has cooled slightly so it becomes fragrant without burning.
- Fresh Lime Juice. Lime brightens the rich Hatch chile butter and balances the flavor of the steak. Serve the steak bites with additional lime wedges if you’d like.
- Fresh Cilantro. Add it at the end to preserve its fresh flavor and color.
How to Make Them (Photo Tutorial)
Tips for Success
- Handle the chiles carefully. Hatch chiles can be surprisingly hot. Work in a well-ventilated area, keep your face away from the chiles while removing the seeds and membranes, and dispose of them promptly. Wash your hands thoroughly afterward and avoid touching your eyes or face. Wear food-safe gloves if your skin is sensitive to hot peppers.
- Cut the steak into 1½-inch cubes. Pieces this size have enough time to develop a crust without overcooking as quickly as smaller pieces. Keep them as uniform as possible so they cook at the same rate.
- Dry the steak well. Pat the steak thoroughly dry before seasoning it. Surface moisture creates steam, which makes browning more difficult.
- Preheat the skillet. Give the cast-iron skillet time to get very hot before adding the oil and steak. The oil should shimmer when it hits the pan.
- Cook the steak in two batches. Adding all two pounds at once will crowd a 12-inch skillet and prevent the pieces from browning properly. Leave a little space between them, and don’t move them until the first side develops a crust.
- Watch the steak closely. Our 1½-inch steak cubes took about 4 to 5 minutes total per batch. Turn the pieces individually to brown more than one side, but don’t try to sear all six sides. Remove the steak as soon as it reaches your preferred doneness.
- Let the skillet cool before adding the butter. Take the skillet off the heat for 2 to 3 minutes after searing the steak. Cast iron retains heat, and this short cooling period helps prevent the butter and garlic from burning.
- Toss the steak only until coated. If the steak has already reached your desired doneness when it returns to the skillet, toss it briefly with the Hatch chile butter, then remove it from the heat so it doesn’t overcook.
- Allow time for a short rest. Transfer the steak bites out of the hot skillet and let them rest for 5 minutes before serving.
Ways to Serve Them
- As a main course. Serve the steak bites with cilantro lime rice and Hatch chile corn salad (recipe coming soon). That’s how we served our most recent batch, and the fresh corn salad was perfect with the steak.
- With potato salad. Mexican street corn potato salad (coming soon) makes another flavorful, satisfying side. We served this combination to friends, and everyone loved it.
- As an appetizer. Arrange the steak bites on a platter with toothpicks and lime wedges. Let them rest for 5 minutes before serving so the juices have time to settle.
- In tacos, burritos, or enchiladas. Add the steak bites to warm tortillas with your favorite toppings, or use them as a flavorful filling for burritos and enchiladas.
- In bowls or on nachos. Add them to a burrito bowl or use them in place of the ground beef in our loaded beef nachos.
- With a fresh salsa. Serve them with our tomatillo salsa for a tangy contrast to the rich Hatch chile butter.
Storage and Reheating
- Refrigerate: Store leftover steak bites and Hatch chile butter together in an airtight container in the refrigerator for up to 3 days.
- Reheat gently: Microwave the steak bites at 50 percent power for about 1 minute, or just until warmed through. Check them early if you’re reheating a small portion.
- Avoid overheating: Steak bites can quickly become tough when reheated. Heat only the amount you plan to eat and stop as soon as the centers are warm.
- Freezing: We haven’t tested freezing this recipe, and I don’t recommend it. The cooked steak is more likely to lose its tender texture after freezing and reheating.
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Hatch Chile Steak Bites Recipe
These Hatch chile steak bites are seared until deeply browned, then tossed with roasted Hatch chiles, garlic butter, fresh lime juice, and cilantro. Serve them with toothpicks as an appetizer or add your favorite sides for an easy Southwestern dinner.
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Equipment
Ingredients
For the Steak
- 2 pounds sirloin steak or ribeye cut into 1¼-inch cubes
- 1 ¼ teaspoons Morton kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- 1 tablespoon avocado oil divided
For the Hatch Chile Butter
- 2 tablespoons unsalted butter
- 2 medium-large Hatch chiles roasted, peeled, seeded, and chopped (about ⅓ cup)
- 3 cloves garlic minced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- lime wedges for serving optional
Instructions
- Pat the steak thoroughly dry with paper towels. In a large mixing bowl, combine the 1 ¼ teaspoons Morton kosher salt, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon black pepper, and ½ teaspoon ground cumin. Add the steak and toss until evenly coated. (Note 1)
- Heat a 12-inch cast-iron skillet over medium-high heat for 3 to 4 minutes, until very hot. Add 1½ teaspoons of the avocado oil and swirl to coat the bottom. The oil should shimmer but not smoke heavily.
- Add half of the steak in a single layer, leaving a little space between the pieces. Sear without moving for 1 to 2 minutes. Turn the pieces and cook for another 1 to 2 minutes, until deeply browned and just shy of your desired doneness. Transfer the steak to a plate. (Notes 2 and 3)
- Add the remaining 1½ teaspoons avocado oil and let it heat for about 15 seconds. Repeat with the remaining steak, then transfer it to the plate. Reduce the heat slightly if the spices begin to smoke heavily.
- Remove the skillet from the heat for 2-3 minutes. This brief pause helps prevent the butter and garlic from burning.
- Return the skillet to medium-low heat. Add the 2 tablespoons unsalted butter and 2 medium-large Hatch chiles. Stir until the butter melts and the chiles are heated through. Add the 3 cloves minced garlic and cook for 30 to 45 seconds, stirring constantly, just until fragrant. (Notes 4 and 5)
- Return the steak and any accumulated juices to the skillet. Toss with the Hatch chile butter for 30 to 60 seconds, just until evenly coated and cooked to your desired doneness. Do not let the steak simmer in the butter.
- Remove the skillet from the heat. Add the 1 tablespoon fresh lime juiceand 2 tablespoons chopped fresh cilantro and toss until evenly combined.
- Immediately transfer the steak bites to a serving dish so they don’t continue cooking in the hot skillet. Let them rest for 3 minutes. Serve with toothpicks and lime wedges as an appetizer or add your favorite sides for a complete meal.
Notes
- Sirloin is a leaner, more affordable choice. Ribeye has more marbling and produces richer, more tender steak bites. Personally, we prefer ribeye. Cut the steak into evenly sized 1 to 1¼-inch pieces so they cook at approximately the same rate.
- Two pounds of steak will overcrowd a 12-inch skillet. Cooking it in two batches gives the pieces enough room to make direct contact with the skillet and develop a good crust.
- The steak will cook a little more when you return it to the skillet with the Hatch chile butter. Remove each batch just before it reaches your preferred doneness.
- Hatch chiles range from mild to quite hot. Choose the heat level that works best for you. Roast, peel, seed, and chop the chiles before beginning the recipe. Drain away any excess liquid before adding them to the skillet.
- Cast iron retains a great deal of heat. Briefly removing the skillet from the burner before making the sauce prevents the butter from browning too quickly and the garlic from burning.
- The preparation time assumes the Hatch chiles have already been roasted, peeled, and seeded.
- You can roast and chop the Hatch chiles and cut the steak several hours ahead. Store them separately in airtight containers in the refrigerator. For the best sear, wait to pat dry and season the steak until shortly before cooking.
Nutrition
Calories: 557kcal | Carbohydrates: 1g | Protein: 46g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 121mg | Potassium: 624mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 4mg
Servings: 4 servings
Calories: 557kcal
