Steak Dunigan from The Pink Adobe Restaurant in Santa Fe, New Mexico

The signature dish of this historic, world reknown restaurant:  A seasoned Boston Strip smothered in buttery mushrooms and a green chili sauce.


For two steaks:

Mushroom mixture:

3 tablespoons butter

1 cup white mushrooms, chopped

Juice of one lime

1/2 teaspoon salt

Green Chili mixture:

3 tablespoons olive oil

1/2 medium onion, chopped

4 green chilis, chopped

1 medium tomato, chopped

2 tablespoons freshly chopped cilantro

1/2 teaspoon ground cumin

1/4 cup white wine


2 New York strip steaks, about 12 ounces each

Salt, pepper and granulated garlic


In a small skillet, melt butter and saute mushrooms until tender.  Stir in lime juice and salt.  Set aside.

In another medium skillet, heat olive oil and saute onion and green chilis until tender.  Add tomato and cook 5 minutes more.  Stir in cilantro, cumin and wine and cook another 2 minutes.

Meanwhile, season steaks with salt, pepper and garlic.  Grill until preferred doneness, turning once (may also be broiled).  To serve, top each steak with the mushroom mixture first, then the chili mixture.  Serves 2 - 4.