Best 10 Steaks With Chipotle Sauce Recipes

STEAKS WITH CHIPOTLE SAUCE

Steps:

• Chop one chipotle pepper; place in a bowl. Add 1 teaspoon of the adobo sauce. Stir in sour cream and cilantro; refrigerate. (Save remaining peppers and sauce for another use.) , Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI

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.

CHIPOTLE'S STEAK RECIPE BY TASTY

Steps:

• On a cutting board, season the steak with salt and pepper on both sides.
• Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the steak to the pan and cook for 5 minutes per side.
• Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
• Enjoy!

CLASSIC CHIPOTLE STEAK

Steps:

• Combine all ingredients except steak. Pour 1/4 cup steak sauce mixture over steak in shallow dish; turn steak to coat both sides. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak, 17 to 20 min. or until medium doneness, turning occasionally and brushing with remaining steak sauce mixture.

STEAKS WITH CHIPOTLE CREAM SAUCE

Steps:

• Trim some of the excess fat from the perimeter of the steaks, if desired. Season the steaks generously on both sides with salt and pepper. Let sit at room temperature for 15 minutes.
• Meanwhile, finely chop the onion and mince the garlic and chipotle peppers.
• Turn on an exhaust fan or open a kitchen window.
• Heat a large, heavy skillet over high heat. Add the oil and swirl to coat the bottom of the skillet. Add the steaks and cook undisturbed for 4 to 5 minutes or until they have formed enough of a crust on the bottom to release easily. Use tongs to turn them over and cook for 4 to 5 minutes (medium-rare) or longer for the desired degree of doneness; moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Transfer the steaks to a plate and cover loosely with aluminum foil to keep them warm.
• Reduce the heat to medium; add the onion, garlic and a generous pinch of salt to the skillet. Cook for 1 to 2 minutes, stirring, until the onion and garlic have softened, then stir in the cumin and oregano. Add the beer and cook for a minute or so, using a wooden spoon to dislodge any browned bits. Add the broth, cream and chipotle peppers. Cook for 2 to 3 minutes to meld the flavors.
• Carefully transfer to a blender; be sure to remove the center knob of the blender lid so steam can escape. Place a towel over the lid opening. Puree until smooth. Strain the sauce through a fine-mesh strainer and return to the skillet. Squeeze in about 1 teaspoon of juice from the lime half and add any accumulated juices from the steaks. Taste, and add seasoning or lime juice as needed.
• Cut the steaks crosswise into thick slices and divide them among individual plates. Pour the sauce over and/or around the meat.

STEAK WITH CHIPOTLE BUTTER AND ROASTED ZUCCHINI

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.

PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER

Steps:

• Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
• Extra Rare-below: 125 degrees F
• When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
• Rare: 135 degrees F .
• Medium-Rare: 145 degrees F .
• Medium: 160 degrees F .
• Well Done: 170 degrees F .

BOLD & SPICY STEAK WITH CHIPOTLE BUTTER

Steps:

• Mix steak sauce, lime juice and 1 Tbsp. 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.
• Meanwhile, mix butter and remaining 2 Tbsp. 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 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.

FLANK STEAK WITH LIME-CHIPOTLE SAUCE

Steps:

• Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro.
• Season to taste with salt and pepper.
• Marinate steak at least 1 hour.
• Drain off marinade into small sauce pan and simmer.
• Grill or BBQ steak, basting with marinade.
• Slice steak against the grain and pour remaining marinade over meat.

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.