The smoky, smoldering taste of chipotle peppers in adobo sauce gives a great kick to grilled steak. Chipotles are dried, smoked jalapeno peppers. Mexican adobo sauce is made from ground dried chilis, herbs and vinegar.
You can make your own sauce and slowly cook the dried peppers in it, but both ingredients, conveniently packed together in one can, are readily available in supermarkets and ethnic stores.
Serve the steak with a tossed salad with an olive oil-orange vinaigrette, baked potatoes and pistachio ice cream.
Tips:
Freeze any leftover sauce. A dollop or two gives great zip to sauteed chicken, pasta dishes or hamburgers.
A New York strip steak is a good alternative to rib-eye; adjust the time on the grill up or down according to thickness.
If yours is a covered grill, consider "baking" potatoes on it. Start the potatoes first, add the steaks at the end.
Beverage suggestion
A California zinfandel or cabernet sauvignon would be hearty enough for the grilled meat. Iced tea is a refreshing alternative.
Chipotle steak
Prep: 10 minutes
Marinate: 10 minutes
Cook: 6 minutes
Rest: 5 minutes
Makes: 4 servings
1 can (11 ounces) chipotles in adobo sauce
3 cloves garlic
4 rib-eye steaks, 1-inch thick
1/2 teaspoon each: salt, black pepper
1. Prepare a grill for direct hot heat. Place the chipotles, the sauce and the garlic in a blender or food processor; roughly puree. Slather sauce thickly on steaks; season with salt and pepper. Marinate at room temperature, 10-30 minutes.
2. Grill the steaks, turning once, until medium rare, 6 to 8 minutes, or to desired doneness. Transfer to large platter; let rest 5 minutes.
Nutrition information
Per serving: 372 calories, 56% of calories from fat, 23 g fat, 9 g saturated fat, 165 mg cholesterol, 5 g carbohydrates, 35 g protein, 784 mg sodium, 3 g fiber ( Bill Daley - chicago tribune)
See also : wine, hanamasa
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