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'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 HAM STEAK WITH PEACH CHIPOTLE GLAZE
This recipe comes courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, Arizona. The peach chipotle glaze elevates a grilled ham steak to new levels of excitement with minimal effort in the kitchen.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Saute garlic and shallot in oil until soft. Add remaining ingredients (except for ham steak) and simmer for 15 minutes. Set aside.
- Prepare charcoal or gas grill. Place ham steaks on grill over medium heat. Grill 3 minutes. Turn ham steak; brush with peach chipotle glaze and continue to grill 3 minutes. Turn again; brush with remaining glaze, continue to grill 1 to 2 minutes or until ham is glazed and heated through.
Nutrition Facts : Calories 705 calories, Carbohydrate 103.3 g, Cholesterol 101.4 mg, Fat 20.8 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 6.4 g, Sodium 1337.6 mg, Sugar 87.6 g
PEACH-GLAZED BEEF FILETS
I love combining fruits and chiles to make flavorful glazes. This recipe has evolved over the years. It uses ancho chili powder, which lends a nice smokey flavor. I like to serve the juicy fillets over rice, potatoes or cheesy grits. -Anna Ginsberg, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, cook steaks in oil over medium heat for 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°)., In a small bowl, combine the remaining ingredients; pour over steaks. Cook for 1-2 minutes or until glaze is heated through.
Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
SKIRT STEAK WITH CHIPOTLE SPICE RUB
Provided by Amanda Hesser
Categories dinner, easy, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
- Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 11 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 2 grams
STRIP STEAKS WITH BLUE CHEESE GLAZE
A cheesy herb glaze tops tender grilled steaks in this "Bam!"-tastic recipe from chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together blue cheese, buttermilk, breadcrumbs, pecans, thyme, and parsley. Stir until well combined. Season with salt and pepper and set glaze aside.
- Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- Season steaks on both sides with salt and pepper and drizzle with olive oil. Place on grill and cook for 4 to 6 minutes. Turn steaks and cook 4 to 6 minutes more for medium-rare. Remove steaks from grill and top each with several tablespoons glaze. Let stand a couple minutes before serving.
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
SPICED BEEF TENDERLOIN STEAKS WITH MANGO SALSA
Categories Beef Herb Quick & Easy Summer Grill/Barbecue Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients in small bowl. Brush both sides of steaks with oil. Sprinkle teaspoon spice mixture over each side of each steak.
- Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 2 minutes per side for medium-rare. Serve, passing salsa separately.
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
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