Jalapeno Steak Recipes

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JALAPENO STEAK



Jalapeno Steak image

Jalapenos mixed with the other ingredients give a spicy and delicious kick to grilled steak. Marinate this steak in the fridge for up to 24 hours before cooking.

Provided by Sara B.

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 8h15m

Yield 6

Number Of Ingredients 7

4 jalapeno peppers, stemmed
4 cloves garlic, peeled
1 ½ teaspoons cracked black pepper
1 tablespoon coarse salt
¼ cup lime juice
1 tablespoon dried oregano
1 ½ pounds top sirloin steak

Steps:

  • Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
  • Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grill grate.
  • Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 3.1 g, Cholesterol 60.5 mg, Fat 10.5 g, Fiber 1 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 1206 mg, Sugar 0.5 g

JALAPENO STEAK



Jalapeno Steak image

Give a spicy kick to your grilled steak! This simple, spicy 6 ingredient marinade makes the steak tender and full of flavor. Top with fresh pineapple salsa.

Provided by Julie Clark

Categories     Main Dish

Time 25m

Number Of Ingredients 9

4 jalapeno peppers (seeded and stemmed)
2 teaspoons minced garlic
1 1/2 teaspoons black pepper
1 tablespoon salt
1/4 cup lime juice
1 tablespoon dried oregano
1 1/2 pounds sirloin steak ((4 pieces))
2 tablespoons olive oil
Pineapple Jalapeno Salsa

Steps:

  • In a blender, combine the peppers, garlic, pepper, salt, lime juice and oregano. Blend until smooth.
  • Pour the marinade in a gallon-size zippered bag.
  • Add the sirloin steaks.
  • Seal the bag and refrigerate up to 24 hours, but for at least 4 hours.
  • Heat a skillet with the olive oil over medium heat.
  • Add the steaks to the skillet. Cook for 5-6 minutes, then, using a spatula, turn the steaks and cook for an additional 5-6 minutes, or until the steaks are at the desired doneness. Medium Rare: 145 degrees; Medium: 160 degrees; Well Done: 170 degrees.
  • Remove steaks from the skillet, place them on a plate, and cover them with foil. Allow the steaks to rest for 3 minutes before serving.
  • When the steaks are done, top each steak with a large spoonful of pineapple salsa.

Nutrition Facts : ServingSize 304 g, Calories 299 kcal, Carbohydrate 2 g, Protein 37 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 2713 mg

NEW YORK STRIP STEAK WITH JALAPENO BUTTER



New York Strip Steak with Jalapeno Butter image

A thick juicy grilled steak with a dollop of lightly spicy butter is one of the easiest and best summer dinners.

Provided by Katie Workman

Categories     Main Course

Time 22m

Number Of Ingredients 5

3 tablespoons unsalted butter (, softened)
1 jalapeno pepper (, seeded and finely chopped)
1 small garlic clove (, minced)
Kosher salt and freshly ground pepper (to taste)
2 1 ½-inch thick New York Strip Steaks ((8 to 10 ounces each))

Steps:

  • In a small bowl combine the butter, jalapeno, garlic, and salt and pepper until well blended.
  • Preheat the grill to medium high. Carefully oil the grill rack.
  • Season the steaks generously with salt and pepper on both sides. Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. Or, turn the steaks every two minutes or so three times, so that you achieve cross-hatch grill marks (turn the steaks a quarter turn as you flip them), until the steaks are done to your liking. This should take about 12 minutes total for rare (120°F internal temperature), 14 minutes for medium rare (125°F internal temperature) and 16 minutes (130°F for medium).
  • Remove the steaks from the grill to a cutting board and immediately place half of the butter mixture on each of the steaks. Let sit for a few minutes before serving and cutting into them. You can also leave the steaks on the cutting board for 3 to 4 minutes, then slice and serve the steak sliced.

Nutrition Facts : Calories 394 kcal, Carbohydrate 1 g, Protein 29 g, Fat 30 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 136 mg, Sodium 75 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS



Jalapeño and Lime-Marinated Skirt Steak Tacos image

A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.

Provided by Rhoda Boone

Categories     Steak     Jalapeño     Lime Juice     Tortillas     Cheese     Lunch     Dinner     Summer     Grill     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 tacos

Number Of Ingredients 16

For the steak and marinade:
1 medium jalapeño, thinly sliced
2 garlic cloves, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1 pound skirt steak, cut crosswise into 5-6-inch segments
For the tacos:
8 (8-inch) corn tortillas
Homemade or store-bought tomatillo salsa (for serving)
1/2 medium avocado, sliced
1/3 cup sour cream, thinned with a tablespoon of water or lime juice
Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)

Steps:

  • Marinate and cook the steak:
  • Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
  • Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
  • Assemble the tacos:
  • Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
  • Do Ahead
  • Steak can be marinated 1 day ahead; keep chilled.

JALAPENO PEPPER STEAK



Jalapeno Pepper Steak image

Cooked strips of sirloin steak, bell pepper and onion are served in a cheesy jalapeno sauce over rice for an easy, zesty meal.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Make 6 servings, 2/3 cup pepper steak and 3/4 cup rice each.

Number Of Ingredients 4

1 lb. beef sirloin steak, cut into strips
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 lb. (8 oz.) Mexican VELVEETA, cut up
4-1/2 cups hot cooked rice

Steps:

  • Spray large skillet with cooking spray. Add steak; cook on high heat 5 to 6 minutes or until no longer pink, stirring occasionally.
  • Add vegetables; cook and stir 2 minutes. Reduce heat to medium-low. Add VELVEETA; cook until melted, stirring frequently.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 650 mg, Carbohydrate 44 g, Fiber 3 g, Sugar 7 g, Protein 24 g

RIB-EYE WITH JALAPENO BUTTER



Rib-Eye with Jalapeno Butter image

For the perfect steak, like this rib-eye for two, be sure to bring the meat to room temperature before grilling and season liberally with salt and pepper. The jalapeno compound butter served with the steak has a rich, subtly spicy flavor. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 stick unsalted butter, room temperature
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 bone-in rib-eye steak (about 1 1/2 pounds and 1 1/2 inches thick), room temperature
Kosher salt and freshly ground pepper
Vegetable oil, for grill
Flaky sea salt, such as Maldon
Peppery greens, such as upland cress or arugula, and thinly sliced onions, for serving

Steps:

  • Stir together butter, jalapeno, and garlic in a small bowl. Heat grill to medium-high, with an indirect-heat zone. Generously season both sides of steak with kosher salt and pepper. Lightly brush grates with oil.
  • Grill steak over direct heat until browned, 3 to 4 minutes per side. Move to indirect heat; cook, covered, turning once, until a thermometer inserted in thickest part (avoiding bone) registers 125 degrees to 130 degrees for medium-rare, 7 to 8 minutes more per side. Let stand 10 to 15 minutes. Spread about 2 tablespoons jalapeno butter on steak; sprinkle with flaky salt. Serve with greens, onions, and more jalapeno butter on the side.

JALAPEñO-GLAZED HAM STEAK



Jalapeño-Glazed Ham Steak image

Looking for a grilled dinner? Then check out this jalapeño and herb glazed ham steak that's ready in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 3

2 tablespoons red or amber jalapeño pepper jelly
2 tablespoons chopped fresh cilantro, if desired
1 (1-lb.) slice fully cooked center-cut ham slice (1/2 inch thick)

Steps:

  • Heat grill. Place jelly in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Add cilantro; stir to mix well. Pat ham dry with paper towel.
  • When ready to grill, place ham slice on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush ham with half of glaze; cook 5 to 7 minutes or until thoroughly heated, turning and brushing with remaining glaze during last 2 minutes of cooking time.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 55 mg, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 1 g

COSTA RICAN JALAPENO PEPPER STEAK



Costa Rican Jalapeno Pepper Steak image

I came across this recipe in Costa Rica And asked the chef for his recipe.It turned out he was also Canadian.Delicious and easy to make. Try it.

Provided by Ray G

Categories     Steak

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

1 medium onion
1 -2 jalapeno pepper
1 chicken bouillon cube
1 tablespoon butter or 1 tablespoon oleo
1/4 cup evaporated milk
2 beef t-bone steaks, at room temp

Steps:

  • Grill, broil or pan fry steaks to your preference.
  • In a fry pan add butter chopped onion and chopped jalapeno (if less heat wanted seed and devein peppers) and cook for 1-2 minutes.
  • Add evaporated milk and chicken cube to pan and bring to boil stirring often.
  • Lower heat and simmer for about 2 minutes.
  • Place pre cooked steaks in sauce and heat through.
  • Place steak on platters and pour sauce over steaks.
  • Serve with rice and broccoli.
  • Enjoy.

Nutrition Facts : Calories 122.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 24.7, Sodium 564, Carbohydrate 9.1, Fiber 1.1, Sugar 3, Protein 3.2

LIME JALAPENO GARLIC FLANK STEAK



Lime Jalapeno Garlic Flank Steak image

The unique flavor in this flank steak comes from jalapeño powder - a potent green powder that is literally made from fresh jalapeños! If you can't find it, try using fresh chopped jalapeños for a similar flavor. NOTE: Flank steak is meant to be cooked rare to medium-rare, and will become tough if cooked longer. Don't forget to slice across the grain of the meat. Flat Iron Steak works great with this too!

Provided by Black Radish

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 1/2 lbs flank steaks
1/2 cup lime juice
1 lime, zest of
1/2 cup canola oil
5 garlic cloves, finely minced
1 1/2 teaspoons jalapeno powder (or 1-2 fresh jalapenos, minced)
3/4 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper
2 teaspoons cumin

Steps:

  • Mix ingredients together and pour over flank steak; marinate for 1 hour in fridge.
  • Remove flank steak, brushing off excess marinade and any pieces of garlic.
  • Grill over high heat until rare or medium rare inside, or sear over high heat in a hot nonstick skillet.
  • You want to make sure the heat is as high as it will go, so the steak doesn't water out and "boil" instead of sear.
  • The grill really works the best.
  • Let the meat rest for 15 minutes, slice thinly across the grain.

Nutrition Facts : Calories 913.3, Fat 60.4, SaturatedFat 15.6, Cholesterol 162.7, Sodium 653.4, Carbohydrate 4.4, Fiber 0.3, Sugar 0.6, Protein 84.8

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