Chipotle Steaks

When I bbq a steak, I generally stick with the same marinade. That is equal parts soy sauce, olive oil, balsamic vinegar and Worcestershire sauce with a couple tbsp of dijon mustard and minced garlic. It’s fantastic. It really is the best. I find it’s best when it has almost a whole day to marinate.

Then, I found THIS recipe from the NY Times for “Giant Chipotle-Rubbed Steaks with Lime-Cilantro Butter”. It’s a totally different taste to the aforementioned go-to marinade. It has some heat and smells amazing and kind of exotic.

In a food processor, start by combining four cloves of garlic, one cup of loosely packed cilantro (sorry mum!), 3 tbsp of chipotles in adobo sauce, 2 tbsp ground cumin, 1 tbsp of mustard powder, 2 tbsp ground coriander, 2 tbsp each of salt and pepper, juice from two limes, and a 1/4 cup of olive oil. Get that food processor going and puree your ingredients. Spread that mix all over your steaks and set aside. It makes a lot so your rub will be pretty thick. Set your steaks aside.

Then, in a small bowl, combine 4tbsp of softened butter with tbsp of finely chopped cilantro, one glove of garlic minced, 2 tbsp lime juice, 1 tsp of pepper. Set aside.

When you’re ready to grill your steaks, try to leave them for about seven minutes on their first side before turning them over. Make sure they’re nicely seared.

I served my steaks over some watercress and topped with a nice spoonful of the lime cilantro butter.

Hassle level: 3 out of 10. The clean up is arduous and there are quite a few ingredients.

You can see my previous post for a picture of how they turn out. The steaks had some spice heat and were really tasty. Very much recommend.

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