Chipotle Steak With Collard Greens Recipes

COLLARD GREENS

Steps:

• Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook until soft, 5 minutes. Add 1 pound chopped collard greens, a handful at a time, adding more as it cooks down. Add 1 cup chicken broth and season with salt and pepper. Cover and simmer until tender, about 45 minutes.
• Serves: 4; Calories: 75; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 162 milligrams

CHOCOLATE-CHIPOTLE 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°).

CHIPOTLE GRILLED STEAK SANDWICH

Steps:

• Peel plantains, and cut in half widthwise, then cut in half lengthwise.
• In a large pot or deep-fryer, preheat vegetable oil to 325°F.
• Add the plaintains to the oil, and fry for 5 minutes.
• Remove them and place on a flat surface.
• Increase heat to 375°F.
• With a metal flat spatula, press down onto the plantains until they are flat, less than 1/4 of an inch.
• Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes.
• Pull them out and season with salt and pepper.
• Combine the breadcrumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice.
• Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak.
• Spread the remaining melted butter onto a flat top or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness.
• After the steak is done, slice it thinly against the grain.
• Combine the mayonnaise and chipotle sauce to make the Chipotle Mayonnaise.
• Onions: In a mixing bowl, combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper.
• Slice the onion very thinly.
• Place in the flour mixture. Squeeze the slices of onion as you are mixing them with the flour mixture. Shake off the excess flour.
• Drop a little bit of onions into 375 F oil at a time to prevent sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels.
• Build a sandwich by layering 1 fried plantain, 1 tbsp chipotle mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of shredded cheese. Place under the broiler for 1 or 2 minutes or use the microwave to melt the cheese. Then continue layering 1/2 cup of fried onion, 1 more tbsp chipotle mayonnaise, spread coast to coast on top plantain.
• Cut sandwich in half before serving.

CHIPOTLE'S STEAK RECIPE BY TASTY

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!

CLASSIC CHIPOTLE STEAK

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.

ROBIN'S CHEESY CHIPOTLE GRITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
• Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
• Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

CLASSIC CHIPOTLE STEAK

Steps:

• In a bowl, combine all ingredients except steak. Set aside 1/4 cup of the sauce.
• Place steak in a resealable plastic bag. Pour remaining sauce over steak, seal bag, then turn bag over several times to evenly coat steak. Refrigerate at least 30 minutes to marinate.
• Preheat grill to medium heat.
• Remove steak from bag; discard marinade.
• Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup of sauce.

STEAKS WITH CHERRY-CHIPOTLE GLAZE

Steps:

• In a shallow bowl, combine the first eight ingredients. Add meat; turn to coat. Refrigerate at least 4 hours., In a bowl, whisk glaze ingredients. Drain beef, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 4 minutes on each side. Baste with glaze during the last 2 minutes of cooking. Cut steaks in half to serve.

CHIPOTLE COLLARD GREENS

Steps:

• 1. Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.
• 2. In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.
• 3. Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.

BRAISED COLLARD GREENS

Steps:

• Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
• Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
• Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
• Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
• Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
• Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
• Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.