Chipotle Steak and Tomatoes
Recipe from
Better Homes and Gardens
Chipotle peppers are smoked jalapenos. You can find them in adobo sauce in ethnic sections of major grocery stores. They add a complex heat when brushed on steak before grilling.
Servings:
Makes: 4 servings
Total Time:
20 mins
Ingredients
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2 6- to 8-oz.beef shoulder petite tenders, or 2 6- to 8-oz. beef ribeye steakssee savings
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Salt and ground black peppersee savings
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1canned chipotle pepper in adobo sauce, finely chopped plus 2 tsp. adobo saucesee savings
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1/4 cupolive oilsee savings
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1/4 cupvinegarsee savings
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3 medium (1 lb.)tomatoes, cut in thick slicessee savings
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2 mediumavocados, halved, pitted, peeled and slicedsee savings
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1/2 of a smallred onion, very thinly sliced (1/2 cup)see savings
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Directions
1.
Sprinkle steaks lightly with salt and pepper. Spread each with 1 teaspoon adobo sauce.
2.
For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once. Allow 10 to 12 minutes for medium rare (145 degreesF) or 12 to 15 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.)
3.
Meanwhile, for dressing, in a screw-top jar combine the chopped pepper, olive oil, and vinegar. Shake to combine.
4.
Slice steaks and arrange on serving plates with tomatoes and avocado slices. Top with onion slices and drizzle with dressing. Makes: 4 servings
5.
antry Items: Salt, pepper, olive oil, vinegar
6.
Test Kitchen Tip: Omit oil and vinegar and stir the chipotle pepper into 1/2 cup bottled ranch dressing for a creamy dressing.
Nutrition information
Per serving: Calories 421, Total Fat 33 g, Saturated Fat 6 g, Monounsaturated Fat 21 g, Polyunsaturated Fat 3 g, Cholesterol 50 mg, Sodium 221 mg, Carbohydrate 13 g, Total Sugar 3 g, Fiber 7 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 34%, Calcium 3%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet.
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