Best Chipotle Rubbed Steaks With Gorgonzola Toasts Recipes

Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

Provided by gailanng

Categories Meat

Time 37m

Yield 2 serving(s)

Number Of Ingredients 16

4 garlic cloves, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles in adobo sauce (to taste )
2 tablespoons ground cumin
1 tablespoon mustard powder
2 tablespoons ground coriander
2 tablespoons salt
2 tablespoons ground black pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup olive oil
2 rib eye steaks, each 2 inches thick (about 1 pound total)
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 garlic clove, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon fresh ground black pepper

Steps:

To prepare, build a fire in your grill; if using a gas grill, turn both burners to high.
Put all spice paste ingredients in a food processor and puree. Rub steaks all over with paste (it will be rather thick) and set aside.
Combine ingredients for cilantro-lime butter in a small bowl and mash with a fork until well mixed and an even consistency. (May be made earlier in the day.)
When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter and serve.

Nutrition Facts : Calories 541.6, Fat 53.9, SaturatedFat 18.6, Cholesterol 61.1, Sodium 7200.1, Carbohydrate 18.3, Fiber 5.9, Sugar 1.3, Protein 4.5

Chipotle-Rubbed Steaks with Gorgonzola Toasts image

Yield Makes 4 servings

Number Of Ingredients 9

4 1/2 bay leaves
1 1/2 tablespoons Hungarian sweet paprika
1 1/2 teaspoons crushed chipotle chile pepper*
3/4 teaspoon cumin seeds
4 1-inch-thick T-bone or rib steaks (about 1 pound each)
1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3-inch slices
Olive oil
1 cup creamy Gorgonzola cheese
1 teaspoon chopped fresh thyme

Steps:

Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve1 teaspoon mixture. Transfer remaining mixture to plate.
Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.
*Crushed chipotle chile pepper can be found in the spice section of most supermarkets.