
Chile-Rubbed Flatiron Steaks with Chipotle-Red Pepper Sauce

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Heres 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 cant 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 its 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
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
preparation

comments
Serena
May 9, 2012