Chile-Rubbed Flatiron Steaks with Chipotle-Red Pepper Sauce

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by: Christina






Here’s a delicious, Mexi-inspired steak just in time for grilling season! New York strip steaks or rib-eyes would be a good substitute if you can’t find flatiron steaks (adjust the cooking time to the size of steak you use). Flatiron steaks are best cooked to medium-rare and sliced across the grain. The sauce is a flavorful mix of smoky chipotle chiles and roasted red peppers, and it’s a bit spicy so you may want to start with half a chipotle chile and add more to taste (if the sauce is too spicy for you, just add a bit of sour cream to tame the heat). You can use jarred roasted red peppers for the sauce instead of grilling fresh ones…just dry them thoroughly with a paper towel before processing them or your sauce will be runny instead of thick. Grilled red potatoes, corn on the cob and rustic bread are delicious accompaniments to the steak and chipotle-red pepper sauce.




ingredients

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serves: 4-6

2 flatiron steaks (about 1 pound each and 1/2 inch thick)

2 tablespoons extra virgin olive oil

2 teaspoons prepared chili powder

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

SAUCE:

2 large red bell peppers

2 large garlic cloves

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

1 canned chipotle chile pepper

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Chile-Rubbed Flatiron Steaks with Chipotle-Red Pepper Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 678

  • Total Fat: 54.6 g
  •     Saturated Fat: 19.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 161.2 mg
  • Sodium: 1154.6 mg
  • Total Carbs: 5.1 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 2.6 g
  • Protein: 39.8 g
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preparation

1.  To make the sauce: Grill the bell peppers over Direct High heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a large bowl and cover with plastic to trap the steam. Set aside for at least 10 minutes, then remove the peppers from the bowl and peel away the charred skins. Cut off the tops and remove the seeds. Place the peppers in a food processor or blender along with the remaining sauce ingredients. Process until smooth. Transfer to a small serving bowl.

2.  Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the steaks all over with oil and season with the chili powder, salt, and pepper. Grill over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once. Remove from the grill and let rest for 3 to 5 minutes before cutting into 1/4-inch slices. Serve warm with the sauce.

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Serena

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