Bold And Spicy Steak With Chipotle Butter Recipes

BOLD & SPICY STEAK WITH CHIPOTLE BUTTER

There's nothing tastier than grilled steak...or is there? A zesty, citrusy marinade and a spicy finish of chipotle butter may change your mind.

Provided by My Food and Family

Categories Home

Time 55m

Yield Makes 8 servings, 1/2 steak each.

Number Of Ingredients 5

Bold & Spicy Steak with Chipotle Butter image

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.

Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 125 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

Ingredients

3/4 cup A.1. Original Sauce
4 boneless beef ribeye steaks (8 oz. each)
2 Tbsp. lime juice
3 Tbsp. chipotle peppers in adobo sauce, chopped, divided
1/3 cup butter, softened

STEAK WITH CHIPOTLE BUTTER AND ROASTED ZUCCHINI

Compound butters are a great way to add a boost of flavor to any dish and this one is no exception. Here, earthy chipotle peppers in adobo sauce are blended with butter to provide a sweet gentle heat that pairs well with the steak and the vegetables.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Steak with Chipotle Butter and Roasted Zucchini image

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.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 8 grams, Cholesterol 102 milligrams, Sodium 849 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 38 grams, Sugar 9 grams

Ingredients

1 large sweet onion, cut into 1/2-inch wedges
2 zucchini (about 1 1/2 pounds), sliced on an angle into 1/2-inch-thick half-moons
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, at room temperature
1 chipotle chile pepper in adobo sauce, minced, plus 1 teaspoon sauce from the can
3 thin beef chuck steaks (about 1 1/2 pounds; 1/2 to 3/4 inch thick)
1 1/2 teaspoons adobo seasoning
1 ounce queso blanco cheese, crumbled (about 1/4 cup)
Fresh cilantro, for topping
Lime wedges, for serving