Chipotle Mango Sirloin Steaks Recipes

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CHIPOTLE'S STEAK RECIPE BY TASTY



Chipotle's Steak Recipe by Tasty image

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

1 ½ lb top sirloin steak, 1/2 inch thick (1 cm) About 2 small steaks or 1 large steak
kosher salt, to taste
freshly ground black pepper, to taste
2 cans chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

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

CHIPOTLE-MANGO SIRLOIN STEAKS



Chipotle-Mango Sirloin Steaks image

Freeze your steaks right in a bag of this tangy, tropical marinade, and you'll be ready for grilling whenever the mood strikes.

Provided by Cheri Liefeld

Categories     Entree

Time 8h30m

Yield 4

Number Of Ingredients 4

1/2 cup mango nectar
1 cup steak sauce
2 chipotle chiles in adobo sauce
4 to 6 beef sirloin steaks (2 to 3 lb)

Steps:

  • In 1-quart saucepan, heat nectar to boiling. Cook, stirring occasionally, until reduced to 1/4 cup.
  • In food processor or blender, pour reduced nectar; add steak sauce and chiles. Cover; process until marinade is smooth.
  • Place steaks in large freezer plastic bag. Pour marinade over steaks. With fingers, rub marinade onto steaks until coated. Seal bag, removing all air. Refrigerate 8 hours or overnight, or freeze up to 2 months.
  • If steaks are frozen, place in refrigerator to thaw overnight.
  • Heat gas or charcoal grill. Remove steaks from marinade; discard marinade. Place steaks on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until desired doneness.

Nutrition Facts : ServingSize 1 Serving

CHIPOTLE-MANGO BBQ CHICKEN



Chipotle-Mango BBQ Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h40m

Yield 2 to 4 servings

Number Of Ingredients 10

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice wine vinegar
1 tablespoon canola oil, plus extra for grill
4 cloves garlic, peeled
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Steps:

  • Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
  • Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
  • Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
  • Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
  • Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

ADOBO SIRLOIN



Adobo Sirloin image

Juicy top sirloin marinated in a spicy chipotle chile sauce. This meat is great by itself, but could also make great fajitas!

Provided by Tracie Commins

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 4

Number Of Ingredients 8

1 lime, juiced
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons finely chopped canned chipotle peppers in adobo sauce
adobo sauce from canned chipotle peppers to taste
4 (8 ounce) beef sirloin steaks
salt and pepper to taste

Steps:

  • In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
  • Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
  • Preheat grill for high heat.
  • Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 3.7 g, Cholesterol 119.5 mg, Fat 18.8 g, Fiber 1.1 g, Protein 37.6 g, SaturatedFat 7.4 g, Sodium 428.6 mg, Sugar 0.3 g

CLASSIC CHIPOTLE STEAK



Classic Chipotle Steak image

Elevate flank steak to grill-house greatness with our Classic Chipotle Steak recipe! A lively marinade makes this chipotle steak recipe so delicious.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/2 cup A.1. Original Sauce
1/2 cup lime juice
1 tomato, chopped
1 small onion, finely chopped
1 chipotle pepper in adobo sauce, chopped
1 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. each coriander and ground cumin
1/8 tsp. ground cinnamon
1 beef flank steak (1 lb.)

Steps:

  • Combine all ingredients except steak. Pour 1/4 cup steak sauce mixture over steak in shallow dish; turn steak to coat both sides. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove steak from marinade; discard marinade.
  • Grill steak, 17 to 20 min. or until medium doneness, turning occasionally and brushing with remaining steak sauce mixture.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 6 g, Protein 23 g

CHOCOLATE-CHIPOTLE SIRLOIN STEAK



Chocolate-Chipotle Sirloin Steak image

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

3 tablespoons baking cocoa
2 tablespoons chopped chipotle peppers in adobo sauce
4 teaspoons Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon salt
1-1/2 pounds beef top sirloin steak

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

STRIP STEAKS WITH CHIPOTLE-PEACH GLAZE



Strip Steaks with Chipotle-Peach Glaze image

These aren't your ordinary beef steaks; they have fruit and fire! Olé!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 11

1/2 cup peach preserves
1/4 cup lime juice
1 chipotle chile in adobo sauce (from 7-oz can), seeded, chopped
1 teaspoon adobo sauce (from can of chiles)
2 tablespoons chopped fresh cilantro
8 boneless beef strip steaks, 1 inch thick (about 3 lb)
1 teaspoon garlic-pepper blend
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 peaches, halved, pitted, if desired
Cilantro sprigs, if desired

Steps:

  • Heat coals or gas grill for direct heat. In 1-quart saucepan, heat preserves, lime juice, chile and adobo sauce over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside.
  • Sprinkle each beef steak with garlic-pepper blend, cumin and salt. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness, turning once or twice and brushing top of beef with preserves mixture during last 2 minutes of grilling. Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
  • Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with beef and peaches. Garnish with cilantro sprigs.

Nutrition Facts : Calories 310, Carbohydrate 14 g, Cholesterol 95 mg, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 10 g, TransFat 1/2 g

SPICY MANGO-CHIPOTLE BEEF KABOBS



Spicy Mango-Chipotle Beef Kabobs image

Hot dogs and burgers on the grill are always fun, but if you want to spice things up-try these flavorful beef kabobs!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 6

1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing, divided
1-1/2 lb. boneless beef sirloin steak (3/4 inch thick), cut into 1-inch pieces
2 red onions, cut into 1-inch chunks
2 green peppers, cut into 1-inch pieces
1 cup fresh pineapple chunks (1 inch)
6 cups tightly packed torn salad greens

Steps:

  • Pour 1/4 cup dressing over meat in shallow dish; stir to evenly coat meat. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat, onions, peppers and pineapple alternately onto 12 skewers.
  • Grill 10 to 15 min. or until meat is done and vegetables are crisp-tender, turning occasionally.
  • Place salad greens on large platter; drizzle with remaining dressing. Top with kabobs.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

CHIPOTLE GRILLED FILET MIGNON STEAK W/MANGO SALSA



Chipotle Grilled Filet Mignon Steak W/Mango Salsa image

Allow time to marinade. Recipe from the cookbook Let's Grill by Frederick J. Simon and John Harrison.

Provided by gailanng

Categories     Steak

Time 8h12m

Yield 4 serving(s)

Number Of Ingredients 17

4 filet mignon, steaks (Beef Tenderloin, about 6 ounces each and 1 1/4 inches thick)
coarse salt
1/4 cup olive oil
3 tablespoons canned chipotle chiles in adobo, finely minced*
3 tablespoons freshly-squeezed lime juice (2 medium limes)
1 tablespoon honey
1 tablespoon minced garlic
1/4 cup chopped fresh cilantro leaves
1 pinch salt
2 mangoes, peeled and cut lengthwise around the pit into slices and then diced
1 1/2 cups cooked and drained black beans (or canned and drained)
1/4 cup diced red bell pepper
2 green onions, sliced thin
1/2 jalapeno pepper, seeded and minced (or to taste)
1 -2 tablespoon minced fresh cilantro leaves
1 fresh-squeezed lime, juice of
salt

Steps:

  • For The Chipotle Marinade: Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro and salt in a blender; puree until smooth.
  • For The Mango Salsa: In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro and lime.
  • Prepare Chipotle Marinade as described above. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight.
  • Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill.
  • Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. Salt after the steak is cooked to your liking, has rested the required time and just before serving.
  • Place steaks onto hot grill of your barbecue and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness: Rare - 120 degrees F/Medium Rare 125 degrees F/Medium - 130 degrees F.
  • When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve your perfectly cooked steaks with the prepared Mango Salsa.

Nutrition Facts : Calories 336.9, Fat 14.6, SaturatedFat 2.1, Sodium 46.3, Carbohydrate 48.8, Fiber 9, Sugar 28.3, Protein 7.7

TRIPLE-CITRUS STEAKS WITH JICAMA AND MANGO



Triple-Citrus Steaks with Jicama and Mango image

This is a recipe I made up several years ago. The citrus steak marinade seems to be one of our family favorites. It's colorful to bring to the table and it's easy to make. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 medium orange
1 medium lemon
1 medium lime
4 tablespoons honey
1-1/4 teaspoons salt, divided
4 beef flat iron steaks or top sirloin steaks (6 ounces each and 3/4 inch thick)
1/2 cup water
1 cup julienned peeled jicama
1 medium mango, peeled and cubed

Steps:

  • Cut orange, lemon and lime crosswise in half; squeeze juice from fruits. Stir in honey and salt. Pour 1/3 cup marinade into a bowl or shallow dish. Add steaks and turn to coat. Refrigerate at least 3 hours, turning once. Cover and refrigerate remaining marinade., Drain steaks, discarding marinade. Heat a large skillet over medium heat. Cook steaks until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Remove and keep warm., Add water and reserved marinade. Bring to a boil; cook until liquid is reduced to 3 tablespoons, 10-12 minutes. Add jicama and mango; heat through. Serve with steaks. If desired, garnish with orange, lemon or lime slices.

Nutrition Facts : Calories 412 calories, Fat 18g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 609mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 34g protein.

CHIPOTLE MANGO BARBECUE SAUCE



Chipotle Mango Barbecue Sauce image

Make and share this Chipotle Mango Barbecue Sauce recipe from Food.com.

Provided by Barb G.

Categories     Sauces

Time 20m

Yield 3 cups sauce

Number Of Ingredients 15

1 teaspoon pureed chipotle chile
1 (14 ounce) bottle ketchup
1/2 cup water
2 teaspoons molasses
2 teaspoons creole mustard or 2 teaspoons whole grain mustard
2 teaspoons chopped garlic
1/4 cup onion, chopped
2 tablespoons firmly packed light brown sugar
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons peeled and grated fresh ginger
1 pinch black pepper
1/2-2/3 cup diced mango

Steps:

  • In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
  • Process until smooth, about 15 seconds.
  • Scrape down sides with a rubber spatula.
  • Pulse 2 or 3 times.
  • Fold in diced mango and refrigerate overnight before using.
  • Tastes great over pork.

Nutrition Facts : Calories 207.6, Fat 0.8, SaturatedFat 0.1, Sodium 1630.8, Carbohydrate 53.1, Fiber 1.4, Sugar 46.6, Protein 2.9

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK



3-Ingredient Chipotle-Lime Grilled Steak image

Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Summer     Steak     Chile Pepper     Hot Pepper     Lime Juice     Lime     Dinner

Yield 4 servings

Number Of Ingredients 8

1 canned chipotle chile in adobo, ribs and seeds removed, plus 1 tablespoon adobo sauce
1 1/2 teaspoons lime zest (from about 2 limes), divided
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1 teaspoon freshly ground black pepper, plus more
1 1/2 pounds skirt or flank steak
Lime wedges (for serving)

Steps:

  • Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
  • If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
  • Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

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