Prep 20 mins
Cook 14 mins
Chipotle are little peppers with a big flavor. These smoked and dried jalopenos add distinctive southwestern heat to these steaks.
- 1⁄4 cup butter, softened
- 1 tablespoon shallot, finely chopped
- 2 teaspoons fresh basil or 2 teaspoons cilantro, snipped
- 1 1⁄2 teaspoons lime juice
- 1 teaspoon chipotle chile in adobo, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 tablespoon olive oil
- 1⁄4 teaspoon adobo sauce (from canned chipotle in adobo sauce)
- 4 rib eye steaks, cut 1 inch thick (8-10 ounce)
- fresh basil or fresh cilantro stem
- lime wedge
- For Chipotle Butter:In a small bowl stir together butter, shallots, snipped basil or cilantro, lime juice, and chipotle pepper until combined; set aside.
- In another small bowl stie together cumin, paprika, salt, and pepper; stir in olive oil and adobo sauce until a paste forms, spread mixture over both sides of steaks.
- Grill steaks on the rack of an uncovered grill directly over medium heat until desired doneness, turning once halfway through grilling; allow 14 to 18 minutes for medium(160 degrees.
- Serve steaks with chipotle butter and garnish with lime and herbs.
Please accept my apology for taking TWO YEARS to complete this tag. The new Zaar tag coordinators mentioned it was from 2006, but I had notes on the recipe dated from May of 2005!!! Anyway, I did a slight variation on your recipe. First, I salt and peppered the steak, using white pepper instead of my usual black. Then I made a spice paste using cumin, paprika, and chipolte powder moistend with olive oil. I grilled the steak until it was medium and then let a pat of butter melt over the top, and finished it with a squeeze of lime juice. As you may or may not know, I am NOT the meat eater of the house, but my partner, Lauren, told me it was one of the BEST steaks I've ever cooked for her! I am almost sorry I couldn't taste it myself...lol
Didn't taste better than the simple old stand by of Kosher Salt and pepper.