MEXICAN SPICED STEAK WITH CHIPOTLE CON QUESO SAUCE
A recipe out of Everyday with Rachael Ray magazine. I love spicy food so this is perfect. It does have a heck of a kick! It's my favorite way to prepare steaks. I have never used the smoked cheddar since I can't find it at my grocery store, so I use regular cheddar cheese.
Provided by Shelby Jo
Categories Steak
Time 30m
Yield 4 steaks
Number Of Ingredients 13
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.
Nutrition Facts : Calories 865.5, Fat 66.7, SaturatedFat 31.8, Cholesterol 226.8, Sodium 511.9, Carbohydrate 8.4, Fiber 0.5, Sugar 0.3, Protein 55.4
MEXICAN STEAK WITH CHIMICHURRI SAUCE
Prep time includes 30 minutes of marinating. Flavorful garlic and herb sauce with smokey heat. Goes great with mashed potatoes and a salad. Sauce also goes nicley on burgers.
Provided by littleturtle
Categories Sauces
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Blend all marinade ingredients in a food processor.
- Taste, and adjust seasonings if desired.
- Score each side of the steaks 1/8 to 1/4-inch deep.
- Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.
- Seal bag and marinate in refrigerator for at least 30 minutes.
- Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.
- Let steak stand 5 minutes.
- Slice steak diagonally.
- Serve with reserved sauce mixture.
Nutrition Facts : Calories 551.6, Fat 46.9, SaturatedFat 12.4, Cholesterol 101.3, Sodium 441.7, Carbohydrate 2.7, Fiber 0.5, Sugar 0.7, Protein 29.3
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- In a small bowl, combine the grill seasoning, lime zest, coriander, cumin, chili powder and salt. Rub the seasoning onto both sides of the steaks. Let the steaks sit at room temperature for 15 minutes.
- Melt the butter in a large cast iron pan or a heavy skillet over high heat. (You may have to cook the steaks in batches – you don’t want to overcrowd them in the pan.) Add the steaks and cook for 5 minutes, then turn and cook the second side for 2-3 minutes for medium. Lower the heat while the steaks are cooking, if needed. Remove from the pan to a cutting board and let the steaks rest for 5 minutes before slicing.
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