Mexican Spiced Steak With Chipotle Con Queso Sauce Recipes

MEXICAN SPICED STEAK WITH CHIPOTLE CON QUESO SAUCE

Steps:

• In a small bowl combine the grill seasoning, lime zest, coriander, cumin, and chili powder. Work the dry rub into the steaks on both sides; set steaks on a plate and let stand for 15 minutes.
• In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling 3-4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce heat to low to keep sauce warm.
• Drizzle a little extra virgin olive oil on a large griddle or skillet. Heat pan over high heat until just smoking. Add the steaks and cook for 2-3 minutes for medium. Remove and let rest 5 minutes. Slice steaks and top with the sauce.

STEAKS WITH CHIPOTLE SAUCE

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.

MEXICAN-SPICED STEAK WITH CHIPOTLE CON QUESO SAUCE AND AVOCADO SALAD

Steps:

• In a small bowl, combine the grill seasoning, lime zest, coriander, cumin and chili powder. Work the dry rub into the steaks on both sides; set the steaks on a plate and let stand for 15 minutes. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling, 3 to 4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce the heat to the lowest setting and keep the sauce warm. Drizzle a little EVOO on a large griddle or in a heay skillet; spread the oil evenly with a bunched-up paper towel. Heat the pan over high heat until just smoking. Add the steaks and cook for 5 minutes, lowering the heat if needed. Flip and cook for 2 to 3 minutes for medium. Remove and let rest for 5 minutes. Slice the steaks and top with the chipotle-cheese sauce. Serve the avocados, tomatoes and red onion alongside the steaks. Sprinkle the salad with salt, lemon juice and EVOO. Top the steaks and salad with the cilantro.

PEPITOS (MEXICAN STEAK SANDWICHES WITH CHIPOTLE CREMA)

Steps:

• Stir together the lime juice, 3 tablespoons of the olive oil, 2 of the grated garlic cloves and 1 1/2 teaspoons salt in a medium bowl until completely combined. Add the steak, toss to coat and let sit until ready to cook. (Steaks can be marinated for up to 6 hours in the refrigerator, covered tightly with plastic wrap.)
• Stir together the crema, chipotle (1 for mild, 2 for medium, 3 for spicy), adobo and remaining 1 grated garlic clove in a small bowl until completely combined. Let sit until ready to assemble.
• Heat a large skillet, preferably cast-iron, over high heat until very hot, about 2 minutes. Cook the scallions until charred on both sides, 3 to 5 minutes. Transfer to a plate and set aside until ready to serve.
• Add the remaining 1 tablespoon oil to the hot skillet and cook the steaks (they will soak up all of the marinade so no need to drain), until charred on both sides, 2 to 3 minutes per side for medium rare. Let rest 10 minutes. Slice against the grain into thin strips.
• Spread a generous amount of the chipotle crema on the split sides of each bolillo and divide the steak among the 4 bottom bolillos. Top with the sliced avocado, jalapeños and cilantro. Top with the tomatoes and season with salt. Close the sandwiches and serve with the charred scallions.