CHIPOTLE-RUBBED STEAKS WITH GORGONZOLA TOASTS
Categories Beef Cheese Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve1 teaspoon mixture. Transfer remaining mixture to plate.
- Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
- Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.
- *Crushed chipotle chile pepper can be found in the spice section of most supermarkets.
CHIPOTLE RUBBED STEAK TACOS MOLE WITH CHIPOTLE CREAM AND GUACAMOLE
Steps:
- In a bowl, mix the ancho and pasilla chiles and the hot coffee. Cover and let stand at room temperature for 15 minutes. Add the chiles, some of the soaking liquid, the tomato paste, and the broth to a blender and process until smooth. Heat a saucepan over medium-high heat. Add 1 tablespoon of olive oil and the chopped onion. Saute for 3 minutes, then add the garlic and saute for 1 minute. Stir in the raisins, cumin, cinnamon, and cloves; saute 1 minute more. Add the onion mixture, peanut butter, hot sauce and 1/4 cup water to the blender with the chile mixture and process until smooth. Strain. Put the chile mixture, remaining 1 cup of water, and the chocolate into a saucepan. Cook over medium heat, partially covered, stirring occasionally, for 18 minutes, Remove the pan from the heat and stir in the lime juice.
- For the guacamole: Add the avocado flesh to a medium bowl and the onion, jalapeno, lime zest, lime juice and cilantro. Stir and mash to desired consistency. Cover and refrigerate until ready to use.
- Heat a grill pan or grill to medium heat. Season both sides of the steak with chipotle powder and salt and pepper. Cook 4 to 5 minutes per side for medium-rare. Meanwhile, warm the tortillas in the microwave. Wrap them in paper towel and warm them for 1 minute. Remove them from microwave and set aside. Slice the steak into small strips and add to a saucepan, over low heat. Stir in the mole sauce and heat until the meat and sauce are warmed through. Arrange a generous portion of the steak mixture in the middle of each warmed tortilla. Top with the guacamole, chipotle creme and cojita cheese.
GRILLED STEAK TACOS WITH CHIPOTLE CREAM AND CHIMICHURRI
Provided by Food Network
Time 2h32m
Number Of Ingredients 14
Steps:
- For the chimichurri: While the steak rests, place the cilantro leaves, onion, remaining 4 cloves garlic, juice of 1 lime, and remaining 1/3 cup vinegar to a blender and puree until combined. With the blender on low speed, drizzle in the remaining 1/4 cup olive oil in a slow stream. Remove the sauce from the blender and stir in the red pepper flakes and salt, to taste.
- For the chipotle cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and pinch of salt.
- Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper, and Dijon mustard in a resealable bag. Rub the ingredients into the meat and place in the refrigerator to marinate for 2 hours.
- After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside.
- Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes on each side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes, before thinly slicing across the grain.
- To serve, top each warm tortilla with some mixed greens and sliced steak. Drizzle with the chimichurri and chipotle cream.
- Servings: 4 to 6 tacos
CHOCOLATE-CHIPOTLE SIRLOIN STEAK
Looking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy 5-ingredient rub. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the first 5 ingredients in a blender; cover and process until blended. Rub over beef. Cover and refrigerate for at least 2 hours., Grill beef, covered, over medium heat or broil 4 in. from heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 246 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 477mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
CHIPOTLE'S STEAK RECIPE BY TASTY
Here's what you need: top sirloin steak, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 5
Steps:
- On a cutting board, season the steak with salt and pepper on both sides.
- Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the steak to the pan and cook for 5 minutes per side.
- Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 22 grams, Sugar 0 grams
STEAKS WITH CHIPOTLE SAUCE
Chipotles in adobo sauce are dried smoked red jalapeno peppers, which are canned with a thick chili puree called adobo. They can be found in the Mexican section of your local supermarket. Like all hot peppers, handle these chilies and their sauce with care so they don't burn your skin or eyes. Unused chipotle peppers can be frozen. Individually freeze the peppers with some sauce on a lined baking sheet, then store in a resealable plastic freezer bag for up to 3 months.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Chop one chipotle pepper; place in a bowl. Add 1 teaspoon of the adobo sauce. Stir in sour cream and cilantro; refrigerate. (Save remaining peppers and sauce for another use.) , Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.
Nutrition Facts :
SMOKY CHIPOTLE STEAK RUB
Make and share this Smoky Chipotle Steak Rub recipe from Food.com.
Provided by PalatablePastime
Categories Southwestern U.S.
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine ingredients.
- To use: rub steaks with a liberal amount of spice rub and wrap in plastic wrap for up to 12 hours (refrigerated).
- Allow steaks to come to room temperature before cooking.
- Makes enough rub for 2 large steaks (t-bone or porterhouse).
Nutrition Facts : Calories 401, Fat 13.7, SaturatedFat 2.6, Sodium 7312.5, Carbohydrate 79.2, Fiber 38.6, Sugar 16.2, Protein 18.4
CHIPOTLE-HONEY BBQ BACON BURGER WITH GORGONZOLA CHEESE
I try a new recipe that I find on the Internet at least once a week. If it's a "keeper", I put it in my recipe file with comments; such as "a best of 2003" etc. I tried this recipe a couple of weeks ago. Immediately my entire family responded the same way. It rated not only a best of 2003 but perhaps a best of EVER. We had it again last night. And again it got rave reviews - not just an impulsive response from a new recipe. My son declared the next day, "We will NEVER have ordinary burgers again in this house!" This is an "oh, my God" recipe. There is something about the way the flavors blend together that leaves your taste buds wanting for more. This is THE BEST EVER burger recipe. This was the People's Choice Prize Winner ($5,000) in Build A Better Burger Contest submitted by Adam J. Payson, Omaha, Nebraska My only recommendations on improvement is to 1) throw the vegetables in a food processor to speed up the chopping time 2) add a little corn starch after simmering the vinegar to thicken 3) double or triple the recipe for the sauce and freeze for later use
Provided by Claudia Dawn
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Mix ground beef, ground pork, green onion, red pepper and garlic.
- Form into 6 patties.
- Roll in black pepper.
- Refrigerate until needed.
- Heat grill to medium heat.
- Place a 2-quart saucepan on grill.
- Heat olive oil in saucepan.
- Sauté chipotle peppers, green peppers, red peppers, red onion, roma tomatoes and garlic.
- Deglaze with apple cider vinegar and let simmer.
- Add dry mustard.
- Blend sauce mixture; combine until smooth.
- Add ketchup and honey.
- Bring to a slow simmer.
- Cook bacon in a griddle/frying pan on grill surface.
- Keep warm for later use.
- Place burger patties on grill.
- Cook until medium-well, basting with Chipotle-Honey BBQ Sauce.
- Place 1 teaspoon Chipotle-Honey BBQ Sauce on top and bottom of each Kaiser bun.
- Assemble as follows: bottom bun, Gorgonzola cheese, peppered bacon, burger patty, roma tomatoes, and top bun.
Nutrition Facts : Calories 939.9, Fat 53.9, SaturatedFat 19.1, Cholesterol 139.1, Sodium 1594.7, Carbohydrate 71.3, Fiber 3.3, Sugar 35.4, Protein 42.4
GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER
This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.
Provided by Sam Sifton
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Build a fire in your grill; if using a gas grill, turn both burners to high.
- Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
- Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
- When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.
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