New York Strip Steaks with Gonzales Sauce - Serves 6

From Tasting Colorado by Michelle Morris | North Fork Ranch, Shawnee (Owner: Karen S. May)

Ingredients
1/4 cup canola oil
1/2 cup finely diced white onion
2 garlic cloves, minced
2 tablespoons flour
1 cup hot chicken stock
1 1/2 cups diced roasted mild green chile peppers (may use canned)
1 tomato, finely diced
1 teaspoon ground coriander
1 tablespoon chopped fresh cilantro
Salt and pepper
6 small New York Strip Steaks

Equipment/Other
Grill
Medium saucepan

Directions

1. Heat the oil in saucepan over medium-high heat and saute the onions and garlic until tender, about 5 minutes.
2. Whisk in the flour and cook for 3 minutes. Slowly whisk in the stock and continue whisking until the sauce thickens, about 5 minutes.
3. Add the chili peppers, tomato, coriander, and cilantro and stir together. Reduce heat to simmer and cook for 20 minutes
4. Season with salt and Tabasco sauce to taste.
5. Season steaks with salt and pepper and grill to desired doneness. Let meat rest a few minutes before serving with Gonzales sauce.