Steaks With Chipotle Sauce Recipes

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STEAKS WITH CHIPOTLE SAUCE



Steaks with Chipotle Sauce image

Chipotles in adobo sauce are dried smoked red jalapeno peppers, which are canned with a thick chili puree called adobo. They can be found in the Mexican section of your local supermarket. Like all hot peppers, handle these chilies and their sauce with care so they don't burn your skin or eyes. Unused chipotle peppers can be frozen. Individually freeze the peppers with some sauce on a lined baking sheet, then store in a resealable plastic freezer bag for up to 3 months.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 can (7 ounces) chipotle peppers in adobo sauce
1/2 cup sour cream
1 teaspoon dried cilantro flakes
4 boneless beef top loin steaks (8 ounces each)

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.

Nutrition Facts :

STEAK WITH CHIPOTLE-LIME CHIMICHURRI



Steak with Chipotle-Lime Chimichurri image

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cups fresh parsley leaves
1-1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Steps:

  • For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

CHIPOTLE'S STEAK RECIPE BY TASTY



Chipotle's Steak Recipe by Tasty image

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

1 ½ lb top sirloin steak, 1/2 inch thick (1 cm) About 2 small steaks or 1 large steak
kosher salt, to taste
freshly ground black pepper, to taste
2 cans chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

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

CLASSIC CHIPOTLE STEAK



Classic Chipotle Steak image

Elevate flank steak to grill-house greatness with our Classic Chipotle Steak recipe! A lively marinade makes this chipotle steak recipe so delicious.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/2 cup A.1. Original Sauce
1/2 cup lime juice
1 tomato, chopped
1 small onion, finely chopped
1 chipotle pepper in adobo sauce, chopped
1 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. each coriander and ground cumin
1/8 tsp. ground cinnamon
1 beef flank steak (1 lb.)

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.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 6 g, Protein 23 g

STEAKS WITH CHIPOTLE CREAM SAUCE



Steaks With Chipotle Cream Sauce image

Adapted from "Seared to Perfection: The Simple Art of Sealing in Flavor," by Lucy Vaserfirer.

Provided by gailanng

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3 boneless rib-eye steaks, 1 - 1 1/4-inch-thick (about 12 ounces each)
kosher salt
fresh ground black pepper
1/4 medium yellow onion
1 medium garlic clove
2 canned chipotle chiles in adobo (or more)
2 tablespoons canola oil or 2 tablespoons vegetable oil
1/4 teaspoon ground cumin
1 pinch dried oregano, preferably Mexican
1/4 cup beer, preferably Mexican or 1/4 cup pale ale
1/3 cup no-salt-added chicken broth
1/4 cup heavy cream
1/2 lime

Steps:

  • Trim some of the excess fat from the perimeter of the steaks, if desired. Season the steaks generously on both sides with salt and pepper. Let sit at room temperature for 15 minutes.
  • Meanwhile, finely chop the onion and mince the garlic and chipotle peppers.
  • Turn on an exhaust fan or open a kitchen window.
  • Heat a large, heavy skillet over high heat. Add the oil and swirl to coat the bottom of the skillet. Add the steaks and cook undisturbed for 4 to 5 minutes or until they have formed enough of a crust on the bottom to release easily. Use tongs to turn them over and cook for 4 to 5 minutes (medium-rare) or longer for the desired degree of doneness; moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Transfer the steaks to a plate and cover loosely with aluminum foil to keep them warm.
  • Reduce the heat to medium; add the onion, garlic and a generous pinch of salt to the skillet. Cook for 1 to 2 minutes, stirring, until the onion and garlic have softened, then stir in the cumin and oregano. Add the beer and cook for a minute or so, using a wooden spoon to dislodge any browned bits. Add the broth, cream and chipotle peppers. Cook for 2 to 3 minutes to meld the flavors.
  • Carefully transfer to a blender; be sure to remove the center knob of the blender lid so steam can escape. Place a towel over the lid opening. Puree until smooth. Strain the sauce through a fine-mesh strainer and return to the skillet. Squeeze in about 1 teaspoon of juice from the lime half and add any accumulated juices from the steaks. Taste, and add seasoning or lime juice as needed.
  • Cut the steaks crosswise into thick slices and divide them among individual plates. Pour the sauce over and/or around the meat.

Nutrition Facts : Calories 129.7, Fat 12.7, SaturatedFat 4, Cholesterol 20.4, Sodium 13, Carbohydrate 3, Fiber 0.4, Sugar 0.5, Protein 1

STEAK WITH CHIPOTLE BUTTER AND ROASTED ZUCCHINI



Steak with Chipotle Butter and Roasted Zucchini image

Compound butters are a great way to add a boost of flavor to any dish and this one is no exception. Here, earthy chipotle peppers in adobo sauce are blended with butter to provide a sweet gentle heat that pairs well with the steak and the vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 large sweet onion, cut into 1/2-inch wedges
2 zucchini (about 1 1/2 pounds), sliced on an angle into 1/2-inch-thick half-moons
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, at room temperature
1 chipotle chile pepper in adobo sauce, minced, plus 1 teaspoon sauce from the can
3 thin beef chuck steaks (about 1 1/2 pounds; 1/2 to 3/4 inch thick)
1 1/2 teaspoons adobo seasoning
1 ounce queso blanco cheese, crumbled (about 1/4 cup)
Fresh cilantro, for topping
Lime wedges, for serving

Steps:

  • Preheat the oven to 450˚ F. Toss the onion and zucchini with 1 tablespoon olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until tender and browned, 15 to 18 minutes.
  • Meanwhile, mix the butter, chipotle and adobo sauce in a small bowl until well blended; set aside. Season both sides of the steaks with the adobo seasoning. Heat the remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the steaks and cook until browned, about 4 minutes per side for medium doneness. Transfer to a cutting board and let rest 3 minutes.
  • Divide the onion and zucchini among plates. Top with the cheese and cilantro. Slice the steak and add to the plates. Top with the chipotle butter and serve with lime wedges.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 8 grams, Cholesterol 102 milligrams, Sodium 849 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 38 grams, Sugar 9 grams

PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER



Pan Seared Rib-Eye Steak with Chipotle Brown Butter image

Provided by Food Network

Time 25m

Yield 1 steak

Number Of Ingredients 8

1 well trimmed, 1 1/2-inch thick, rib-eye steak
1 teaspoon coarsely ground black pepper
1/2 teaspoon coarse salt (sea salt or kosher salt)
1 teaspoon granulated garlic, (not garlic powder)
1 tablespoon melted butter
2 tablespoons chopped onion
2 ounces canned chipotle peppers in adobo sauce
3 ounces bock beer (recommended: Rahr Bucking Bock)

Steps:

  • Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
  • Extra Rare-below: 125 degrees F
  • When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
  • Rare: 135 degrees F .
  • Medium-Rare: 145 degrees F .
  • Medium: 160 degrees F .
  • Well Done: 170 degrees F .

BOLD & SPICY STEAK WITH CHIPOTLE BUTTER



Bold & Spicy Steak with Chipotle Butter image

There's nothing tastier than grilled steak...or is there? A zesty, citrusy marinade and a spicy finish of chipotle butter may change your mind.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 8 servings, 1/2 steak each.

Number Of Ingredients 5

3/4 cup A.1. Original Sauce
4 boneless beef ribeye steaks (8 oz. each)
2 Tbsp. lime juice
3 Tbsp. chipotle peppers in adobo sauce, chopped, divided
1/3 cup butter, softened

Steps:

  • Mix steak sauce, lime juice and 1 Tbsp. of the chipotle peppers until well blended. Remove 1/2 cup of the steak sauce mixture for brushing onto steaks as they cook. Pour remaining steak sauce mixture over steaks in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks. Refrigerate 30 min. to marinate.
  • Meanwhile, mix butter and remaining 2 Tbsp. chipotle peppers until well blended; cover. Refrigerate until ready to use.
  • Preheat grill to medium heat. Remove steaks from marinade; discard bag and marinade. Grill steaks 8 to 10 min. for medium-rare to medium doneness, turning occasionally and brushing with the reserved steak sauce mixture. Remove steaks from grill; cut in half. Top with the butter mixture before serving.

Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 125 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

FLANK STEAK WITH LIME-CHIPOTLE SAUCE



Flank Steak With Lime-Chipotle Sauce image

Make and share this Flank Steak With Lime-Chipotle Sauce recipe from Food.com.

Provided by Dancer

Categories     Steak

Time 1h15m

Yield 2

Number Of Ingredients 10

1/2 lb flank steaks or 1/2 lb tri-tip steak
1/2 cup honey
2 tablespoons chipotle chiles in adobo, minced
3 tablespoons Dijon mustard
1/2 cup lime juice
3 garlic cloves, minced
1/2 teaspoon allspice, ground
1 teaspoon cumin, ground
1/2 cup cilantro, chopped
salt and fresh pepper, ground

Steps:

  • Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro.
  • Season to taste with salt and pepper.
  • Marinate steak at least 1 hour.
  • Drain off marinade into small sauce pan and simmer.
  • Grill or BBQ steak, basting with marinade.
  • Slice steak against the grain and pour remaining marinade over meat.

Nutrition Facts : Calories 487.8, Fat 10.7, SaturatedFat 4, Cholesterol 77.1, Sodium 326, Carbohydrate 78.6, Fiber 1.6, Sugar 70.9, Protein 26.1

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.

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Preheat the oven to 450°F. Place 3 tbsp butter (double for 4 portions) in a small bowl and leave at room temperature to soften. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
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SOUTHWESTERN CHIPOTLE BURGER WITH CHIPOTLE MAYONNAISE AND PICO …
2020-06-13 To make the chipotle mayonnaise, combine all ingredients and mix well. It can be stored for 1 week in refrigerator. Spread 1 tablespoon of chipotle mayonnaise on each half of bun. To make the pico de gallo, combine all ingredients in a mixing bowl and mix well. Place cooked burger on bun and top with pico de gallo and avocado slices.
From omahasteaks.com


COFFEE AND CHIPOTLE-RUBBED STEAK KABOBS WITH STOUT MOLASSES …
2019-04-09 To make the rub, combine the coffee, cocoa powder, sugar, chipotle powder, 1 teaspoo salt, and 1 teapsoon pepper in a small bowl. Evenly distribute the rub on all sides of the steak, making sure to rub and massage the spices into the meat. Set the meat aside for at least 40 minutes. Heat the oil in a large cast-iron pan over moderately high ...
From seriouseats.com


CHIPOTLE HERB PAN SEARED STEAK RECIPE • A SIMPLE PANTRY
2019-07-13 Add the butter, garlic, herbs, and adobo sauce and cover steak, rubbing the herbs through the adobo butter sauce to coat. Sear for 3 minutes before flipping. After flipping the steak, baste continuously for 3 minutes to reach a medium-rare temperature. Remove steak from pan and let rest for 5 minutes before plating and slicing.
From asimplepantry.com


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