GRILLED SKIRT STEAK WITH CHIPOTLE CHERRY BBQ SAUCE
Thanks to the canning process, which seals in the cherries' goodness and flavor, these delicious canned cherries are season in your Cantry® all year long and add delicious flavor to this BBQ sauce.
Provided by Kelsey Nixon
Categories main-dish
Time 1h10m
Yield 4 Servings (2 cups of BBQ sauce)
Number Of Ingredients 17
Steps:
- For the rub: In a small bowl, add the garlic, chile powder, salt, and cumin. Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag. For the sauce: Meanwhile, in a medium sized saucepan, melt the butter and saute the onion until fragrant and translucent. Deglaze with beef broth and bring to a simmer. Stir in the remaining ingredients and cook for 15 minutes over medium heat until sauce has thickened. For the steak: Preheat a grill pan over high heat. Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare. Pull off the grill and glaze with BBQ sauce before resting for 5 minutes. Slice skirt steak against the grain and serve with extra BBQ sauce. Nutrition Information Per Serving: Calories 810; Total Fat 26 g (Sat 11 g, Trans 1 g); Cholesterol 135 mg; Sodium 3920 mg; Total Carbohydrates 107 g; Dietary Fiber 6 g; Sugars 89 g; Protein 42 g, Vitamin A 2810 IU; Vitamin C 14 mg; Calcium 129 mg; Iron 6.53 mg; Vitamin D 9.38 IU; Folate 37 mcg % Daily Value*: Vitamin A 60%; Vitamin C 25%; Calcium 15%; Iron 35% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. **Nutrition analysis calculated using beef, inside skirt steak, trimmed to 0" fat; nutrition analysis calculated using 1 (15 oz.) can sweet cherries, canned with heavy syrup and drained; Chipotle en abodo replace by chile pepper, jalapeno, canned and sauce, adobo fresco for analysis.
SPICE-RUBBED RIB EYE STEAK WITH ORANGE-PINEAPPLE CHIPOTLE GLAZE
Here's a delicious dry-rubbed rib eye served with an outstanding glaze, smoky from pureed chipotles in adobo, sweetened with orange and pineapple juice, then tempered by vinegar, lime and savory spices. It's versatile, too: you can make the glaze ahead of time and refrigerate it until ready to use, or don't reduce it to a glaze and use as a basting sauce in other recipes. The glaze/sauce is great on chicken and ribs as well. Adapted from Melinda Lee. Prep time includes making the the glaze; if it's made ahead, steaks will be ready in about 40 minutes.
Provided by ninja
Categories Steak
Time 1h50m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the glaze - you can make this ahead and reheat before use! In a saucepan blend the pineapple and orange juices with the vinegar, pureed chipotles and ground cumin. Bring to a boil, reduce the heat, and simmer uncovered until mixture is reduced by 2/3, 45-60 minutes.
- Remove from the heat and stir in the lime juice, cilantro and salt and pepper to taste. (If you want to use as a basting sauce for other recipes, stop here.) Return mixture to heat, bring to a boil, reduce heat and simmer to reduce by almost one half. The glaze or basting sauce will keep, covered and refrigerated, for one month.
- For the steak, combine the toasted cumin seeds, cracked peppercorns and salt in a small bowl. Rub the steaks on both sides with the spice mixture. Let sit at room temperature while you heat the grill.
- Grill the steaks over very hot coals (or pan-sear the steaks over high heat) about 7 minutes on each side for medium-rare, 1-2 minutes longer for medium, less for rare, checking carefully for doneness since the thickness of the steaks and intensity of heat will affect cooking time.
- Remove steaks from heat when just slightly underdone: cooking will continue while standing. Brush with glaze, and allow steaks to stand for 5-8 minutes. Serve on warmed plates, with extra glaze on the side.
Nutrition Facts : Calories 968.4, Fat 41.9, SaturatedFat 15.7, Cholesterol 115.7, Sodium 7124.1, Carbohydrate 105.2, Fiber 4.8, Sugar 72.6, Protein 36.6
STRIP STEAKS WITH CHIPOTLE PEACH GLAZE
Make and share this Strip Steaks with Chipotle Peach Glaze recipe from Food.com.
Provided by ChrisMc
Categories Fruit
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix preserves, juice, and chilis, and heat to simmer over low heat.
- Stir in cilantro, garlic pepper, cumin, and salt.
- Grill the steaks to preferred doneness.
- Brush steaks with 1/2 of the preserves mixture.
- Boil the remaining mixture for 1 minute.
- Serve each steak with 1/2 peach, covering steak and peach with the boiled glaze.
Nutrition Facts : Calories 79.4, Fat 0.2, Sodium 152.7, Carbohydrate 19.7, Fiber 1.1, Sugar 14.2, Protein 0.7
PORK CHOPS WITH CHIPOTLE CHERRY GLAZE
This delicious combination of pork and spicy cherry sauce is so quick and easy. Canned cherries work well, too. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the salt, sugar and cinnamon. Sprinkle over pork chops. In a large skillet, cook chops, uncovered, in oil over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving platter and keep warm., In the same skillet, combine the sweet cherries, orange juice, dried cherries, vinegar, chipotle peppers, marmalade and garlic. Cook and stir for 2-3 minutes or until heated through. Spoon over chops; sprinkle with almonds and green onion.
Nutrition Facts : Calories 318 calories, Fat 13g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 217mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 28g protein.
STRIP STEAKS WITH CHIPOTLE-PEACH GLAZE
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
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
CHIPOTLE-CHERRY BARBECUE SAUCE
Provided by Steven Raichlen
Categories Sauce Low Fat Low Cal Backyard BBQ Low Cholesterol Molasses Simmer Chile Pepper Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.
CHIPOTLE'S STEAK RECIPE BY TASTY
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
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
GRILLED SIRLOIN STEAK
Once you taste this delectable steak - a cookout favorite for my family - you'll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 960mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.
CHERRY-CHIPOTLE GLAZED BACK RIBS
Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 23
Steps:
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
- Serve ribs with remaining glaze.
Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g
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