CHIPOTLE MARINADE
Make and share this Chipotle Marinade recipe from Food.com.
Provided by Chef LL
Categories Mexican
Time 50m
Yield 4 chicken breasts or pork chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- puree all ingredients in a blender. pour the marinade into a zip-lock bag. add chicken or pork and marinate 30 minutes in the fridge, occasionally flipping the bag to distribute.
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
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
ZIPPY STEAK CHILI
Looking for a thick, chunky chili with a little extra-special kick for Super Bowl Sunday? Try this recipe from Denise Habib in Poolesville, Maryland. "It was given to me by a co-worker originally from Texas," she recalls. "I've made it on numerous occasions and always get rave reviews."
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook steak and onion in oil over medium heat until meat is browned. Sprinkle with seasonings. , In a 3-qt. slow cooker, combine tomatoes and chili starter. Stir in beef mixture. Cover and cook on low for 6-8 hours or until meat is tender. Serve with cheese, onion and sour cream if desired.
Nutrition Facts : Calories 275 calories, Fat 11g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 1127mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER
Provided by Food Network
Time 25m
Yield 1 steak
Number Of Ingredients 8
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 .
ZIPPY-ZOO MARINADE
A most flavorful and spicy marinade that has a Thai-style influence with a ginger kick. Great on pork and chicken.
Provided by Adam Banfield
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- In a shallow dish, combine soy sauce, barbecue sauce, oil, wine, peanut butter, corn syrup, and Worcestershire sauce. Season with black pepper, ginger, chili powder, onion powder, and garlic powder. Mix until smooth. Marinate meat for 2 to 6 hours.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 7.3 g, Fat 7.7 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 785.7 mg, Sugar 3.2 g
CHIPOTLE BURRITO BOWL WITH BLISTERED VEGGIES AND MARINATED STEAK
This has become a staple in my house. I usually make enough so that I can have it for dinner one night and take to it work for lunch the next day. If you're eating grains, feel free to throw over rice. If you're trying out the keto diet, keep it as is!
Provided by Natasha Feldman
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 40
Steps:
- For the dressing: Whiz together the olive oil, vinegar, lime juice, cumin, oregano, salt, dates, garlic and chipotle pepper in a blender until it's well combined and thick. This dressing is particularly thick, which I love, but if it feels to thick you can thin it out with a bit of water. Set dressing aside until you're ready to eat. There will be leftover dressing that you can keep for your next salad!
- For the steak and marinade: In the same blender (it's ok if there is a little dressing at the bottom), add the oil, cilantro, red onion, tomato paste, cumin seeds, dried chipotle pepper, salt, cayenne, pepper and garlic and blend until it's thick. Give it a taste, make sure you're happy with it and then pour it into a resealable plastic bag with the meat, refrigerate and marinate for at least 15 minutes and up to overnight.
- When you're ready to grill the steak, select a grill pan (or use an outdoor grill) and grill over a high heat until there are rich beautiful char marks, 4 minutes, and then flip and cook 2 to 4 minutes on the second side, depending on how rare you like your meat. For a medium rare, cook it 2 minutes, if you like it more well done, do 4 minutes. Allow the meat to cool for at least 10 minutes before slicing into strips.
- For the roasted veggies: Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil.
- In a large mixing bowl combine the olive oil, dried chipotle pepper, coriander, cumin, oregano, black pepper and salt and give it a good mix. In batches, add the bell peppers, cauliflower and onion and toss to coat. Distribute the vegetables evenly between both baking sheets, leaving room between all the vegetables to ensure they don't steam while they roast. Roast until fully cooked and the peppers begin to char, 20 to 25 minutes.
- To assemble: Toss the lettuce and cabbage with a touch of salt and 2 tablespoons of dressing. Continue adding dressing until you're pleased with the taste of the greens. Put the greens at the bottom of 4 bowls, top with roasted veggies, steak and guacamole if using. Finish with a touch of cilantro and a squeeze of fresh lime. If you're not prepping this dish for 4, just use what you need and put the rest in resealable containers for the next day.
- Combine the avocado, chives, white onion, lime juice and salt in a mixing bowl. I prefer the guacamole on the chunkier side, so I gently stir until combined, but you can also mash the avocado if you like it creamier.
CHIPOTLE STEAK CHILI
From Better Homes & Gardens "New Cookbook". You know, the big red (plaid cover) 5-ring binder one. I upped the chili powder here from 2 tablespoons to 4, but you may want to stick with 2. We like it chili-y! To make this slightly less healthy, which (evidently) is my eternal quest, make sure to add lots of cheddar cheese and sour cream. And avocado. And onion. And a big glass of milk. *murp* And maybe, on the side, a timely appointment in the cardiac department. No, seriously, it's not that unhealthy.
Provided by Sandi From CA
Categories Steak
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cut beef into ¾" cubes.
- In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
- Remove meat, reserving drippings in pan.
- Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
- Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
- Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
- Bring to boiling; reduce heat.
- Simmer, covered, about 1 hour or until the meat is tender.
Nutrition Facts : Calories 318.5, Fat 12.3, SaturatedFat 3.7, Cholesterol 56.2, Sodium 814, Carbohydrate 30.3, Fiber 8.4, Sugar 8.7, Protein 23.9
FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
- Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
- Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams
STEAK WITH CHIPOTLE-LIME CHIMICHURRI
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Summer Steak Chile Pepper Hot Pepper Lime Juice Lime Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
- If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
- Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.
COPYCAT CHIPOTLE® CHICKEN
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 18h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
- Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
- Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
- Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g
CHIPOTLE SHREDDED BEEF
This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
ZIPPY CHIPOTLE MARINADE FOR STEAK
I made this up from things I had lying around one night. It's awesome on flank steak and I bet it would be just as good on any other type of steak.
Provided by kitchengrrl
Categories Citrus
Time 10m
Yield 1/4 cup marinade
Number Of Ingredients 6
Steps:
- Shake all ingredients together in a jar.
- Rub into meat and let marinate for at least 1/2 hour.
- The longer the better.
Nutrition Facts : Calories 347, Fat 0.3, Sodium 12.5, Carbohydrate 93.9, Fiber 1.5, Sugar 71.9, Protein 3.2
MARINATED FLANK STEAK WITH CHIPOTLE MARINADE
I found this recipe recipe many years ago from the Bon Appetit archives. What interested me about this flank steak was that it had all the ingredients that I loved and that it could made this ahead of time. Any leftover chipotle peppers can be frozen in a zip lock bag and broken off when needed (This does not include the marinating time)
Provided by Abby Girl
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Score the flank steak on both sides to tenderize the meat.
- For the marinade, combine the oil, lime juice, garlic and cumin.
- Add the marinade to the meat. Marinate steak in this mixture for up to 2 days.
- For the glaze, mix the honey, mustard, hoisin, lime juice, chipotles and garlic in bowl. Set aside. (can make ahead of time).
- Grill steak, basting with glaze until done. Let steak sit for 5 minutes.
- Slice steak against the grain.
Nutrition Facts : Calories 280.2, Fat 16.4, SaturatedFat 4.9, Cholesterol 46.6, Sodium 133.6, Carbohydrate 8.3, Fiber 0.3, Sugar 6.7, Protein 24.4
ZIPPY LONDON BROIL MARINADE
I came up with this marinade by combining two of my recipes together! Make sure to let your roast marinate over night for best flavor, so plan ahead!!
Provided by Meekocu2
Categories Low Protein
Time P1DT5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mis all ingredients together in a zip lock bag.
- Add roast.
- Squeeze as much air out as possible and place in refrigerator.
- Marinate 24 hours, turning occasionally.
- Take out roast.
- Grill or cook as you like.
Nutrition Facts : Calories 367.5, Fat 36.6, SaturatedFat 5, Sodium 468.8, Carbohydrate 9.6, Fiber 1, Sugar 3.9, Protein 1.7
CHIPOTLE BEEF STEW
Provided by B. Fairbrother
Categories Soup/Stew Blender Food Processor Beef Tomato Stew Dinner Lunch Hot Pepper Fall Winter Hominy/Cornmeal/Masa Gourmet Chicago Illinois Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Pur e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.
ZIPPY SIRLOIN STEAK
This so-simple spice rub is how I add smoky flavor and a nice texture to sirloin tip steak. -Lisa Finnegan, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Rub over both sides of beef. Cover and refrigerate for 2 hours., Grill beef, covered, over medium heat on a greased grill rack or broil 4 in. from the heat for 8-10 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 for 5 minutes before slicing.
Nutrition Facts : Calories 160 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 512mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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