Photo Courtesy of Alpha
This recipe is a perfect weeknight meal, as well as a fantastic treat to you the chef on the weekend. Let’s face it, a grilled steak on the porch with the family is just a simple joy that we need to enjoy more.
This recipe gives a carnivore what they crave and keeps the calories at bay, as you are adding tomatoes, avocados and optional addition greens. A nice summer or spring mix of greens can really put the finishing touches on this recipe.
As you will see, the recipe is wicked simple and still yields fantastic results. It’s a family favorite of ours. Enjoy!
Chipotle Steak with Tomatoes
- 2 6 oz beef shoulder (tenders or two 6-8 oz beef rib eye steaks)
- kosher salt and fresh ground pepper
- 1 chipotle pepper (in adobo sauce, canned, finely chopped, plus two teaspoons of the adobe sauce)
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 3 Medium tomatoes (cut into thick slices (about 1 lb of tomatoes))
- 2 Medium avocados (peeled, halved, pitted, and sliced)
- 1/2 Small red onion (very thinly sliced about 1/2 cup)
If you prefer a more creamy dressing, replace the oil and vinegar, and stir your chopped chipotle pepper into 1/2 cup ranch salad dressing.
|Lightly coat the steaks with a sprinkle of salt and pepper. Spread each with 1 teaspoon of the adobo sauce. |
|If you are using a charcoal grill, place the steaks on the rack of an uncovered grill directly over medium hot coals. Grill the steaks until the desired doneness is achieved, turn once halfway through the grill. Allow 10-12 minutes for medium rare (145 degrees F) or 12-15 minutes for medium (160 degrees F). For gas grilling, preheat your grill, reduce to medium, and place on the grill over the heat. Cover and grill as outlined above. |
|While the meat grills, for a dressing, in a mason screw-top jar combine the chopped chipotle pepper, oil, and vinegar. Shake to mix. |
|Serve the steaks with tomato and the avocado slices. Top with onion and drizzle with dressing and cilantro leaves for presentation. |