SWEET-AND-SPICY STEAK
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
- Whisk all of the ingredients in a bowl.
- Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.
FOODCHANNEL EDITOR
When you marinate with A.1. Original Steak Sauce, lime juice and chipotle peppers and top off with chipotle butter, you are guaranteed to have a decadent steak. This recipe courtesy of KRAFT®. Nutritional Information (Per Serving): Calories 310, Total fat 22 g, Saturated fat 9 g, Cholesterol 125 mg, Sodium 420 mg, Carbohydrate 3 g, Dietary fiber 0 g, Sugars 2 g, Protein 23 g, Vitamin A 6 %DV, Vitamin C 0 %DV, Calcium 0 %DV, Iron 10 %DV. Serving Suggestion: Serve with grilled vegetables and a whole-grain roll. Substitute: For a spicier steak, prepare as directed using A.1. Bold & Spicy Steak Sauce.
Provided by By FoodChannel Editor | August 14, 2008 8:53 pm
Time 55m
Yield -
Number Of Ingredients 5
Steps:
- 1 MIX steak sauce, lime juice and 1 tablespoon 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. 2 MEANWHILE, mix butter and remaining 2 tablespoons chipotle peppers until well blended; cover. Refrigerate until ready to use. 3 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.
STEAK WITH CHIPOTLE BUTTER AND ROASTED ZUCCHINI
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
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
BOLD AND SPICY STEAK WITH CHIPOTLE BUTTER
A marinade of chipotle peppers blended with A.1. Original Steak Sauce gives these rib eye steaks bold Southwestern flavor.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix steak sauce, lime juice and 1 tablespoon 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 minutes to marinate.
- Meanwhile, mix butter and remaining 2 tablespoons 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 minutes 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 386.4 calories, Carbohydrate 4.5 g, Cholesterol 96 mg, Fat 31.1 g, Fiber 0.2 g, Protein 20.2 g, SaturatedFat 14.3 g, Sodium 494.3 mg, Sugar 2.6 g
CHIPOTLE BUTTER
What a wonderful addition to any meal! Perfect on warm bread or slathered across corn on the cob. Yummers!
Provided by Linda Farnsworth
Categories Other Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a small bowl whip the butter, with an electric mixer, until smooth and fluffy.
- 2. Add the minced peppers, chipotle sauce, lime juice, cilantro, and garlic powder. Whip until incorporated.
- 3. Transfer to a serving bowl, cover and chill. (The longer it sits, the deeper the color and richer the flavor.)
- 4. Just before serving put a teaspoon of the cold butter on cooked steak or burgers and allow it to melt over the top.
- 5. For bread, leave softened for easier spreading. Makes 24 servings.
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