CHIPOTLE GRILLED STEAK SANDWICH
This is the Food Network's Ultimate Recipe Showdown winner, and is now on the menu at T.G.I. Friday's. This sandwich is fantastic! This is the ORIGINAL RECIPE, so what you order at the restaurant is actually their adaptation of the original chefs sandwich. The tender steak with the yummy plantains makes this sandwich addictive. Both versions are FANTASTICO!
Provided by DoveChocolatierinKY
Categories Lunch/Snacks
Time 55m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 26
Steps:
- Peel plantains, and cut in half widthwise, then cut in half lengthwise.
- In a large pot or deep-fryer, preheat vegetable oil to 325°F.
- Add the plaintains to the oil, and fry for 5 minutes.
- Remove them and place on a flat surface.
- Increase heat to 375°F.
- With a metal flat spatula, press down onto the plantains until they are flat, less than 1/4 of an inch.
- Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes.
- Pull them out and season with salt and pepper.
- Combine the breadcrumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice.
- Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak.
- Spread the remaining melted butter onto a flat top or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness.
- After the steak is done, slice it thinly against the grain.
- Combine the mayonnaise and chipotle sauce to make the Chipotle Mayonnaise.
- Onions: In a mixing bowl, combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper.
- Slice the onion very thinly.
- Place in the flour mixture. Squeeze the slices of onion as you are mixing them with the flour mixture. Shake off the excess flour.
- Drop a little bit of onions into 375 F oil at a time to prevent sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels.
- Build a sandwich by layering 1 fried plantain, 1 tbsp chipotle mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of shredded cheese. Place under the broiler for 1 or 2 minutes or use the microwave to melt the cheese. Then continue layering 1/2 cup of fried onion, 1 more tbsp chipotle mayonnaise, spread coast to coast on top plantain.
- Cut sandwich in half before serving.
COPYCAT CHIPOTLE GRILLED STEAK SOFT TACOS
This Copycat Chipotle Grilled Steak Soft Taco recipe uses a easy adobo marinade. Make the marinade throw the steak in the fridge overnight; be a taco superstar at dinnertime!
Provided by EmKenBken
Categories Mexican
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Marinade:.
- To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
- Blend until completely smooth, add 1/2 cup water stirring to combine.
- Place steak in a large non-reactive container, with enough room for the adobo sauce.
- Pour sauce over steak, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; steak can be marinated for up to 2 days. Remove steak from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
- Cook Steak:.
- In a large skillet over medium heat remaining 2 tablespoons oil. Add steak to the skillet and cook until underside is deep brown, about 4 minutes; turn and cook until the golden brown on the other side, another 4-5 minutes. Cook until the internal temperature of the steak reaches 135F (for rare) on a instant- read thermometer or 145F for medium rare.
- Remove to a cutting board and tent with foil for 10 minutes. Slice into small pieces.
- Assemble Tacos:.
- Dividing evenly, mound tortillas with Copycat Chipotle Grilled Steak, Monterey jack cheese, shredded lettuce, Copycat Chipotle Fresh Tomato Salsa or desired toppings.
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.
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