Best 8 Chipotle Rubbed Steaks With Cilantro Lime Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more? In this article, we'll unveil the secrets behind creating the perfect chipotle rubbed steaks with cilantro lime butter, a dish that promises a symphony of flavors that will make your mouth water. From the bold and smoky notes of the chipotle rub to the refreshing and zesty blend of cilantro and lime butter, this recipe is sure to become a favorite in your kitchen. So, without further ado, let's dive into the world of sizzling steaks and vibrant flavors.

Here are our top 8 tried and tested recipes!

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.

CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER



Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

Make and share this Chipotle-Rubbed Steaks With Cilantro-Lime Butter recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 37m

Yield 2 serving(s)

Number Of Ingredients 16

4 garlic cloves, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles in adobo sauce (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 (about 1 pound total)
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 garlic clove, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon fresh ground black pepper

Steps:

  • To prepare, 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 puree. 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 fork until well mixed and an even consistency. (May be made earlier in the day.)
  • 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.

Nutrition Facts : Calories 541.6, Fat 53.9, SaturatedFat 18.6, Cholesterol 61.1, Sodium 7200.1, Carbohydrate 18.3, Fiber 5.9, Sugar 1.3, Protein 4.5

GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER



Grilled T-Bones with Chipotle Chili Rub and Cilantro-Lime Compound Butter image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 29m

Yield 4 servings, plus extra reserved compound butter

Number Of Ingredients 7

2 sticks butter
3 tablespoons finely chopped cilantro leaves
1 lime, juiced and zested
2 tablespoons steak seasoning blend for the grill (recommended: Montreal Seasoning by McCormick)
1 tablespoon chipotle (smoky) ground chili powder or dark chili powder
1 tablespoon sweet paprika
4 T-bone steaks, 1 1/2 inch thick

Steps:

  • Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
  • Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
  • Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
  • Remove the steaks from the refrigerator and unwrap.
  • Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
  • When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.

GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER



Giant Chipotle-Rubbed Steaks with Cilantro-Lime Butter image

Recipes-for-2@yahoogroups.com

Provided by rotts4me

Categories     Main Dish

Time 30m

Yield 2

Number Of Ingredients 18

For the spice paste:
4 cloves garlic peeled
1 cup cilantro loosely packed , 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
1/4 cup olive oil
2 rib-eye steaks each 2 inches thick and about 1 pound
For the cilantro-lime butter:
4 tablespoons butter softened
2 tablespoons cilantro leaves minced
1 clove garlic minced
2 tablespoons lime juice
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 the grill for 3 to 4 minutes), 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.

Nutrition Facts : Calories 1131 calories, Fat 95.0754875235222 g, Carbohydrate 17.1040862693156 g, Cholesterol 253.786250026162 mg, Fiber 3.76079998209155 g, Protein 53.9568750054905 g, SaturatedFat 41.2892325078554 g, ServingSize 1 1 Serving (389g), Sodium 343.55225009855 mg, Sugar 13.343286287224 g, TransFat 9.8730473765165 g

STEAKS WITH GARLIC CILANTRO BUTTER



Steaks With Garlic Cilantro Butter image

Tender juicy steaks dripping with herb butter makes this a crowd pleaser. Use a quality cut to truly enjoy this.

Provided by fraserwag

Categories     Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 (1 lb) steaks (ribeye, t-bone, sirloin, each steak approx. 1 lb)
salt and pepper
3/4 cup salted butter
1 bunch cilantro
4 garlic cloves
1/2 teaspoon paprika
1 teaspoon lemon juice

Steps:

  • Select steaks approx 1 inch thick. Allow steaks to come to room temperature so they cook quickly and evenly.
  • Place slightly softened butter, garlic, cilantro, paprika and lemon juice in food processor, and pulse until well blended. Refrigerate resulting herb butter.
  • Salt and pepper steaks.
  • Grill steaks uncovered on hot bbq for 5 minutes on one side. Don't worry if it flames a bit.
  • After 5 minutes, turn steaks, place lid on BBQ, close top vent half-way and cook about 8 minutes more. During this period, be sure to turn steaks every two minutes for even cooking. This should give you medium-rare to medium doneness.
  • Remove steaks from grill.
  • Place large dollops of herb butter on steaks, and allow steaks to rest 5 minutes on plate, covered, so juices get re-absorbed. This 5 minutes is a great time to use the BBQ to grill some veggies. I make grilled zucchini, yellow squash and portabella mushrooms. After grilling veggies, add some of the herb butter to them.
  • For best flavor, use a charcoal grill with mesquite natural charcoal, but you can use a gas grill.

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.

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER



Grilled Chili Steak with Garlic-Lime Butter image

As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.

Provided by Chef John

Time 3h25m

Yield 2

Number Of Ingredients 13

2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground chipotle powder
1 teaspoon freshly ground black pepper
3 pinches cayenne pepper
2 (10 ounce) New York strip steaks
1 ½ teaspoons kosher salt
1 clove garlic, sliced
1 pinch salt
2 tablespoons salted butter, softened
1 medium lime, zested
1 teaspoon vegetable oil
grated lime zest for garnish

Steps:

  • Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
  • Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
  • Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
  • Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
  • Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
  • Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
  • Remove from the grill and top with garlic-lime butter.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK



3-Ingredient Chipotle-Lime Grilled Steak image

Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Summer     Steak     Chile Pepper     Hot Pepper     Lime Juice     Lime     Dinner

Yield 4 servings

Number Of Ingredients 8

1 canned chipotle chile in adobo, ribs and seeds removed, plus 1 tablespoon adobo sauce
1 1/2 teaspoons lime zest (from about 2 limes), divided
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1 teaspoon freshly ground black pepper, plus more
1 1/2 pounds skirt or flank steak
Lime wedges (for serving)

Steps:

  • Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
  • If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
  • Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

Tips:

  • Always choose high-quality steaks for best results.
  • To ensure evenly-cooked steaks, bring them to room temperature before grilling.
  • Use a meat thermometer to accurately measure the internal temperature of steaks, ensuring they reach the desired doneness.
  • Coat the steaks generously with the flavorful chipotle rub, creating a savory crust.
  • Baste the steaks with the cilantro-lime butter during grilling to infuse them with a zesty and refreshing flavor.
  • Allow the steaks to rest after grilling, allowing the juices to redistribute for a tender and juicy bite.
  • Serve the steaks with your preferred sides, such as grilled vegetables, mashed potatoes, or a fresh salad, to create a complete and satisfying meal.

Conclusion:

By following these tips and the detailed recipe instructions, you'll be able to create mouthwatering Chipotle-Rubbed Steaks with Cilantro-Lime Butter that are tender, juicy, and bursting with flavor. This dish is perfect for a special occasion dinner or a casual weekend gathering. Impress your friends and family with your culinary skills and enjoy a delectable steak meal that will leave everyone asking for more. Don't forget to experiment with different sides and accompaniments to create your unique culinary masterpiece.

Related Topics