Mexican Spiced Steak With Chipotle Con Queso Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons mccormick grill seasoning |
2 limes, zest of |
1 1/2 teaspoons ground coriander |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
4 (8 ounce) beef strip steaks (1 inch thick, 8 oz. each) |
2 tablespoons butter |
2 tablespoons flour |
1 1/2 cups milk |
1 1/2 cups smoked cheddar cheese, shredded |
2 tablespoons chipotle chiles in adobo, finely chopped |
1 dash salt |
extra virgin olive oil |
Directions:
1. 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.
2. 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.
3. 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.
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