Hatch Chile Steak Bites Recipe

Overhead view of Hatch chile steak bites garnished with cilantro and lime wedges in a cast-iron skillet.

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.

Prep Time20

Cook Time12

Resting Time3

Total Time35

Servings: servings

Calories: 557kcal

Author: Sandra

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.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them briefly in a skillet over medium-low heat, removing the steak as soon as it is warmed through.

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