Chipotle Rubbed Steaks With Gorgonzola Toasts Recipes

CHIPOTLE'S STEAK RECIPE BY TASTY

Steps:

• On a cutting board, season the steak with salt and pepper on both sides.
• Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the steak to the pan and cook for 5 minutes per side.
• Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
• Enjoy!

CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER

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.

CHIPOTLE-RUBBED STEAKS WITH GORGONZOLA TOASTS

Steps:

• Prepare barbecue (medium-high heat).
• Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve 1 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 reserve 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.