Chipolte Steak

Publix has a sale on bone in rib eye steaks (under $6 a lb) and this recipe appeared in the Orlando Sentinel.  Looked very good.  Thought JohnA or SK might want to try it...
 
 
1 can chipotles (11 oz) in adobo sauce
3 cloves garlic
4 rib-eyes 1" thick
1/2 tsp salt and pepper
 
Blend the ingredients to rough puree.  Pour over the steaks and marinate at room temp for 10 to 30 minutes

A whole can of those chipotles for 4 steaks sounds like an awful lot.  That's going to be very, very spicy.  Why drown out all that good steak flavor?

what makes you think they're good steaks?  choice ribeyes aren't exactly out of this world.  they could use a little help.  

chipotle in adobo is fantastic, but agreed this would be overpowering.  maybe use it in a marinade, but as a marinade on its own it would be very very powerful.   then again, you should probably wipe that marinade off before cooking, so it might not be too bad.  nothing wrong with spicy steak.  i'd be more inclined to do this with skirt steak and make tacos because, well, i do that already.

c'mon Ben, why would I ruin a good ribeye with some south of the border crap.
sounds like a good recipe for a sirloin for steak fajitas. I just happen to have some sirloins in the freezer. might have to try it.

sk bob


c'mon Ben, why would I ruin a good ribeye with some south of the border crap.

Amazing!

tommyeats


what makes you think they're good steaks?  choice ribeyes aren't exactly out of this world.  they could use a little help.  

chipotle in adobo is fantastic, but agreed this would be overpowering.  maybe use it in a marinade, but as a marinade on its own it would be very very powerful.   then again, you should probably wipe that marinade off before cooking, so it might not be too bad.  nothing wrong with spicy steak.  i'd be more inclined to do this with skirt steak and make tacos because, well, i do that already.

Sounds as if you need another butcher, the Choice ribeyes I get are very good. They, and the Choice NY Strips I get are never marinated unless you call letting them come up to room temperature rubbed with olive oil, kosher salt, garlic salt, and ground black pepper marinating.

100% right John!

At $5.99 you're probably paying the same thing they charge for skirt steak at Publix.  Skirt steak is not cheap...How would that taste in a taco?  Richer meat taste for certain, but might be tasty.  I have no idea..Do not cook Mexican food.

I did read right off the newspaper recipe and it said a 11 ounce can for 4 servings (1" thick rib-eyes). 

Tommy - The Publix choice grade meat is actually pretty good here.  Yes, you have to carefully go through the packages, but you can find some pretty good steaks.  It is an excellent supermarket chain.  Is it better than ShopRite, which I love.  Well, not for variety.  But, they do have pretty good meat down here.   

I takeshell and ribs steaks and I do marinate them with hoisin, fresh ginger, soy, fresh garlic, chili paste, oyster sauce, scallions and sesame seed oil.  Just for an hour at room temperature.  The taste does not change that much; it gives the steak a really nice taste.

SK...Maybe consider giving it a shot on one steak and see what happens.  You could then use it the next day for steak tacos.....

I think your idea is excellent.  The smoky flavor of chipotle may enhance the grilled flavor of the steak.  I "overseason" less than prime or less than tender steaks.  I love them!!!
 
My favorite is sirloin, about 2" thick, heavily seasoned in cayenne, salt, and fresh ground black pepper, seared in a pan until black {open windows & doors!} and after a few minutes in a 450 degree oven until rare (and I mean bloody rare).  Leftovers do make good wraps.
 
 

  I like to use dried chipotle peppers and grind them in my spice grinder. I then use it out of the salt shaker for a quick dash of spice and flavor to any meat! It is great in marinades due to its smoky flavor and heat. ( IMHO ) I won't hesitate to marinate a steak no matter the cut or grade depending on my mood. I like flavor to my food. The flavor of beef is a little one dimensional for my taste. Most times I usually use sea salt, fresh ground pepper and a little olive oil. Sometimes I like to mix it up by adding a little fresh garlic, chipotle pepper powder, lime zest, and a dash of oregano.
  BTW, has any body tried the "flatiron" cut of beef yet? It remindes me if a London Broil except the grain runs long ways like a flank steak and not up and down. It was very tender when cut cross grain and I use it at work for stir fry, stroganoff, and peppered steak. It stands up well to most types of heat. Dry roasted,  braised, sauteed, grilled, and broiled. All inall it is a good cut for restaurant use.

David O.

Baah Ben


Publix has a sale on bone in rib eye steaks (under $6 a lb) and this recipe appeared in the Orlando Sentinel.  Looked very good.  Thought JohnA or SK might want to try it...
 
 
1 can chipotles (11 oz) in adobo sauce
3 cloves garlic
4 rib-eyes 1" thick
1/2 tsp salt and pepper
 
Blend the ingredients to rough puree.  Pour over the steaks and marinate at room temp for 10 to 30 minutes

 
Hey, What about your buddy up north?
 
Sounds like a quick and tasty marinade.     

Sorrry Joe - Just was trying to add some spice to an item on sale from Publix....

send down more Blackies relish & we'll  give you the missing ingredient for that recipe.

If you don't want that amount of heat, just sprinkle a little dried chipotle powder (I get mine from Penzey;s) and a little chili sauce. I love the chipotles in adobo but they are too hot for the rest of the family.