MEXICAN SPICED STEAK WITH CHIPOTLE CON QUESO SAUCE
A recipe out of Everyday with Rachael Ray magazine. I love spicy food so this is perfect. It does have a heck of a kick! It's my favorite way to prepare steaks. I have never used the smoked cheddar since I can't find it at my grocery store, so I use regular cheddar cheese.
Provided by Shelby Jo
Categories Steak
Time 30m
Yield 4 steaks
Number Of Ingredients 13
Steps:
- In a small bowl combine the grill seasoning, lime zest, coriander, cumin, and chili powder. Work the dry rub into the steaks on both sides; set steaks on a plate and let stand for 15 minutes.
- In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling 3-4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce heat to low to keep sauce warm.
- Drizzle a little extra virgin olive oil on a large griddle or skillet. Heat pan over high heat until just smoking. Add the steaks and cook for 2-3 minutes for medium. Remove and let rest 5 minutes. Slice steaks and top with the sauce.
Nutrition Facts : Calories 865.5, Fat 66.7, SaturatedFat 31.8, Cholesterol 226.8, Sodium 511.9, Carbohydrate 8.4, Fiber 0.5, Sugar 0.3, Protein 55.4
STEAK RANCHERO
Steak ranchero is perfect for a quick and easy weeknight meal. You can make this dish with fresh or canned tomatoes, so it's versatile and convenient. You can also adjust the spices to make it as hot as you like. Serve this delicious Mexican-inspired dish over rice or tortillas for a hearty and satisfying meal.
Provided by Dahn Boquist
Categories Main Dish
Time 15m
Number Of Ingredients 14
Steps:
- Slice the flank steak into thin strips across the grain.
- Combine the cumin, sugar, salt, oregano, chili powder, and pepper in a small bowl.
- Toss the steak strips with the spices until they get completely coated. Let the steak sit for at least 20 minutes or place in the fridge overnight.
- Heat some oil in a large skillet over medium high heat until it gets smoking hot. When the oil is hot, work in batches to cook the steak strips. Add the steak strips in a single layer and let them sear for 1 to 2 minutes without moving them. When they get a caramelized brown color, give them a stir then transfer to a plate. Repeat with the rest of the steak strips then transfer them to a plate. You don't need to cook the steak all the way, just get it browned. The steak strips will cook more later in the recipe.
- Don't clean the skillet out. The pieces left behind from cooking the steak will loosen up when you cook the vegetables.
- Add the onions to the hot skillet and cook, stirring frequently until softened. Add garlic, jalapeño peppers, chipotle, and adobo sauce. Cook for 1 to 2 minutes stirring, until the peppers and garlic are fragrant.
- Pour in the wine or broth to deglaze the pan. Scrape up any cooked-on bits from the bottom of the skillet.
- Return the steak strips to the skillet and add the tomatoes. Give everything a stir and reduce the heat to medium. Cover with a lid and simmer for 15 to 25 minutes until the steak gets tender and the tomatoes break down into a juicy sauce.
- Remove the lid and simmer for 5 minutes to reduce the sauce.
- Serve with rice or roasted potatoes.
Nutrition Facts : Calories 587 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 20 grams fat, Fiber 5 grams fiber, Protein 67 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1492 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GRILLED MEXICAN STEAK
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Provided by TA9I
Categories World Cuisine Recipes Latin American Mexican
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
- In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
- Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g
MEXICAN-SPICED STEAK WITH CHIPOTLE CON QUESO SAUCE AND AVOCADO SALAD
Steps:
- In a small bowl, combine the grill seasoning, lime zest, coriander, cumin and chili powder. Work the dry rub into the steaks on both sides; set the steaks on a plate and let stand for 15 minutes. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling, 3 to 4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce the heat to the lowest setting and keep the sauce warm. Drizzle a little EVOO on a large griddle or in a heay skillet; spread the oil evenly with a bunched-up paper towel. Heat the pan over high heat until just smoking. Add the steaks and cook for 5 minutes, lowering the heat if needed. Flip and cook for 2 to 3 minutes for medium. Remove and let rest for 5 minutes. Slice the steaks and top with the chipotle-cheese sauce. Serve the avocados, tomatoes and red onion alongside the steaks. Sprinkle the salad with salt, lemon juice and EVOO. Top the steaks and salad with the cilantro.
MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA
Ditch the takeaway and rustle up this smoky, spicy pork stir-fry with black beans, coriander and avocado
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
- Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
- In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.
Nutrition Facts : Calories 687 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.2 milligram of sodium
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