Chipotle Rubbed Steaks With Gorgonzola Toasts Recipes

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CHIPOTLE-RUBBED STEAKS WITH GORGONZOLA TOASTS



Chipotle-Rubbed Steaks with Gorgonzola Toasts image

Categories     Beef     Cheese     Pepper     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 1/2 bay leaves
1 1/2 tablespoons Hungarian sweet paprika
1 1/2 teaspoons crushed chipotle chile pepper*
3/4 teaspoon cumin seeds
4 1-inch-thick T-bone or rib steaks (about 1 pound each)
1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3-inch slices
Olive oil
1 cup creamy Gorgonzola cheese
1 teaspoon chopped fresh thyme

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



Chipotle Rubbed Steak Tacos Mole with Chipotle Cream and Guacamole image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 29

2 ancho chiles, seeded
2 pasilla chiles, seeded
1 cup strong hot coffee
3 tablespoons tomato paste
1 (14-ounce) can chicken broth
1 tablespoon olive oil
1 chopped onion
4 garlic cloves, chopped
2 tablespoons golden raisins
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 tablespoons peanut butter
3 tablespoons chipotle hot sauce (recommended: Tabasco)
1 1/4 cups water, divided
2 ounces dark chocolate, chopped
2 tablespoons fresh lime juice
2 avocados, halved, pitted and peeled
1/2 red onion, finely diced
2 jalapeno peppers, seeded and finely diced
1 lime, zested and juiced
2 tablespoons freshly chopped cilantro leaves
1/2 cup sour cream
1 tablespoon chipotle hot sauce (recommended: Tabasco)
4 pounds flat iron steak, room temperature just prior to cooking
4 tablespoons chipotle powder
Salt and freshly ground black pepper
8 flour tortillas
Cotija cheese

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.

GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER



Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

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

4 cloves garlic, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles en adobo, or to taste
2 tablespoons ground cumin
1 tablespoon mustard powder
2 tablespoons ground coriander
2 tablespoons salt
2 tablespoons ground black pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup olive oil
2 rib-eye steaks, each 2 inches thick and about 1 pound
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 clove garlic, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon freshly ground black pepper

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.

CHIPOTLE-RUBBED STEAKS WITH GORGONZOLA TOASTS



Chipotle-Rubbed Steaks With Gorgonzola Toasts image

Make and share this Chipotle-Rubbed Steaks With Gorgonzola Toasts recipe from Food.com.

Provided by Sandi From CA

Categories     Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 1/2 bay leaves
1 1/2 tablespoons sweet Hungarian paprika
1 1/2 teaspoons crushed chipotle chiles
3/4 teaspoon cumin seed
4 beef t-bone steaks (1-inch-thick or about 1 pound each) or 4 rib eye steaks (1-inch-thick or about 1 pound each)
1 loaf ciabatta, halved horizontally, each half cut crosswise into 8 5x3-inch slices
olive oil
1 cup creamy gorgonzola (the least crumbly)
1 teaspoon chopped fresh thyme

Steps:

  • Prepare barbecue (medium-high heat).
  • Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve 1 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 reserve 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.

Nutrition Facts : Calories 85.8, Fat 6.8, SaturatedFat 4.2, Cholesterol 16.9, Sodium 315, Carbohydrate 1.7, Fiber 0.7, Sugar 0.3, Protein 5.1

SKIRT STEAK WITH CHIPOTLE SPICE RUB



Skirt Steak With Chipotle Spice Rub image

Provided by Amanda Hesser

Categories     dinner, easy, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup canned chipotle peppers and sauce
Juice of 1 lime
1 1/2 teaspoons toasted and ground cumin seeds
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon coarsely ground black pepper
2 pounds skirt steak
Sea salt

Steps:

  • In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
  • Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 11 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 2 grams

STEAK WITH GORGONZOLA SAUCE



Steak With Gorgonzola Sauce image

Recipe from the Cucina Rustica in Sedona Arizona! The sauce can be made 2 hours ahead of the steaks, let stand at room temperature & rewarm when the steaks are ready. If you don't like heat, leave out the peppers. These directions are for pan fried steaks BUT ..... there's always the BBQ!

Provided by CountryLady

Categories     Steak

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil, divided
1/2 lb fresh shiitake mushroom, stemmed & sliced
3 garlic cloves, minced
1 1/2 cups 35% cream
1 cup gorgonzola, crumbled (about 4 oz)
2 teaspoons minced chipotle chiles in adobo (from canned chipotles in adobe)
8 (6 ounce) filet mignon, about 6 oz each (or other good steaks)

Steps:

  • Heat 2 tbsps olive oil in large heavy skillet over medium heat; add mushrooms & saute until soft, about 4 minutes.
  • Add garlic & stir for a minute; add whipping cream & bring to a boil.
  • Reduce heat to medium & simmer until the sauce thickens, about 4 minutes; stir in cheese & peppers and season to taste with salt & pepper.
  • Sprinkle steaks with salt & freshly ground pepper.
  • Heat remining oil in another large, heavy skillet; cook steaks until brown on both sides & cooked to desired doneness, about 5 minutes per side for medium rare.
  • Pour sauce over steaks before serving.

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