Best Strip Steaks With Chipotle Peach Glaze Recipes

CHIPOTLE-MANGO SIRLOIN STEAKS

Chipotle-Mango Sirloin Steaks image

Freeze your steaks right in a bag of this tangy, tropical marinade, and you'll be ready for grilling whenever the mood strikes.

Provided by Cheri Liefeld

Categories Entree

Time 8h30m

Yield 4

Number Of Ingredients 4

Ingredients

1/2 cup mango nectar
1 cup steak sauce
2 chipotle chiles in adobo sauce
4 to 6 beef sirloin steaks (2 to 3 lb)

Steps:

In 1-quart saucepan, heat nectar to boiling. Cook, stirring occasionally, until reduced to 1/4 cup.
In food processor or blender, pour reduced nectar; add steak sauce and chiles. Cover; process until marinade is smooth.
Place steaks in large freezer plastic bag. Pour marinade over steaks. With fingers, rub marinade onto steaks until coated. Seal bag, removing all air. Refrigerate 8 hours or overnight, or freeze up to 2 months.
If steaks are frozen, place in refrigerator to thaw overnight.
Heat gas or charcoal grill. Remove steaks from marinade; discard marinade. Place steaks on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until desired doneness.

Nutrition Facts : ServingSize 1 Serving

GRILLED CHICKEN WITH CHIPOTLE-PEACH GLAZE

Grilled Chicken with Chipotle-Peach Glaze image

Perk up grilled chicken breasts with sweet peach preserves and smoky chipotle chiles.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1/2 cup peach preserves
1/4 cup lime juice
1 canned chipotle chile in adobo sauce, seeded, chopped
1 teaspoon adobo sauce (from can of chiles)
2 tablespoons chopped fresh cilantro
8 boneless skinless chicken breasts (about 2 1/2 lb)
1 teaspoon garlic-pepper blend
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 peaches, cut in half and pitted, if desired
Cilantro sprigs

Steps:

Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 85 mg, Fat 1/2, Fiber 1 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 14 g, TransFat 0 g

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