Best 6 Chipotle Rubbed Steaks With Gorgonzola Toasts Recipes

CHIPOTLE-RUBBED STEAKS WITH GORGONZOLA TOASTS

Steps:

• Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve1 teaspoon mixture. Transfer remaining mixture to plate.
• Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
• Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.
• *Crushed chipotle chile pepper can be found in the spice section of most supermarkets.

CHIPOTLE RUBBED STEAK TACOS MOLE WITH CHIPOTLE CREAM AND GUACAMOLE

Steps:

• In a bowl, mix the ancho and pasilla chiles and the hot coffee. Cover and let stand at room temperature for 15 minutes. Add the chiles, some of the soaking liquid, the tomato paste, and the broth to a blender and process until smooth. Heat a saucepan over medium-high heat. Add 1 tablespoon of olive oil and the chopped onion. Saute for 3 minutes, then add the garlic and saute for 1 minute. Stir in the raisins, cumin, cinnamon, and cloves; saute 1 minute more. Add the onion mixture, peanut butter, hot sauce and 1/4 cup water to the blender with the chile mixture and process until smooth. Strain. Put the chile mixture, remaining 1 cup of water, and the chocolate into a saucepan. Cook over medium heat, partially covered, stirring occasionally, for 18 minutes, Remove the pan from the heat and stir in the lime juice.
• For the guacamole: Add the avocado flesh to a medium bowl and the onion, jalapeno, lime zest, lime juice and cilantro. Stir and mash to desired consistency. Cover and refrigerate until ready to use.
• Heat a grill pan or grill to medium heat. Season both sides of the steak with chipotle powder and salt and pepper. Cook 4 to 5 minutes per side for medium-rare. Meanwhile, warm the tortillas in the microwave. Wrap them in paper towel and warm them for 1 minute. Remove them from microwave and set aside. Slice the steak into small strips and add to a saucepan, over low heat. Stir in the mole sauce and heat until the meat and sauce are warmed through. Arrange a generous portion of the steak mixture in the middle of each warmed tortilla. Top with the guacamole, chipotle creme and cojita cheese.

GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER

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 GORGONZOLA TOASTS

Steps:

• Prepare barbecue (medium-high heat).
• Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve 1 teaspoon mixture. Transfer remaining mixture to plate.
• Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly.
• Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
• Brush cut sides of bread with olive oil.
• Grill, cut side down, until slightly charred, about 1 minute.
• Spread Gorgonzola onto grilled side of each bread slice.
• Sprinkle cheese with ground black pepper and reserve spice mixture.
• Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute.
• Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.

SKIRT STEAK WITH CHIPOTLE SPICE RUB

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.)

STEAK WITH GORGONZOLA SAUCE

Steps:

• Heat 2 tbsps olive oil in large heavy skillet over medium heat; add mushrooms & saute until soft, about 4 minutes.
• Add garlic & stir for a minute; add whipping cream & bring to a boil.
• Reduce heat to medium & simmer until the sauce thickens, about 4 minutes; stir in cheese & peppers and season to taste with salt & pepper.
• Sprinkle steaks with salt & freshly ground pepper.
• Heat remining oil in another large, heavy skillet; cook steaks until brown on both sides & cooked to desired doneness, about 5 minutes per side for medium rare.
• Pour sauce over steaks before serving.