- Carefully split and open up the chipotle pepper. Scrape out and discard the seeds. Finely mince the seeded chipotle pepper.
- Place butter in a bowl and beat until lightened and smooth. Mix in the chipotle pepper, adobo sauce, lime juice, cilantro (or parsley or green onion), garlic powder and onion powder. Cover and set aside until needed (see Options).
- Preheat your barbecue or indoor grill to medium-high (see Options). Brush each steak with 1 tsp oil; season with salt and pepper. Grill steaks to desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare. Plate the steaks, immediately top with spoonfuls of the chipotle butter, and serve.
Note: Chipotle peppers are smoked jalapeño peppers. They are sold in cans in our Mexican foods aisle. Adobo sauce surrounds the peppers in the can. Unused peppers can be stored in a tightly sealed jar in the refrigerator for several weeks.
Options: You can make the chipotle butter many hours before needed. Cover and refrigerate until needed. Warm the butter to room temperature before using. Any leftover butter could be wrapped in plastic wrap and frozen, to thaw and use at another time. If you don’t have a barbecue or indoor grill, sear the steaks in hot oil in a skillet to the desired doneness, and then top with the butter.
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Directions
- Carefully split and open up the chipotle pepper. Scrape out and discard the seeds. Finely mince the seeded chipotle pepper.
- Place butter in a bowl and beat until lightened and smooth. Mix in the chipotle pepper, adobo sauce, lime juice, cilantro (or parsley or green onion), garlic powder and onion powder. Cover and set aside until needed (see Options).
- Preheat your barbecue or indoor grill to medium-high (see Options). Brush each steak with 1 tsp oil; season with salt and pepper. Grill steaks to desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare. Plate the steaks, immediately top with spoonfuls of the chipotle butter, and serve.
Note: Chipotle peppers are smoked jalapeño peppers. They are sold in cans in our Mexican foods aisle. Adobo sauce surrounds the peppers in the can. Unused peppers can be stored in a tightly sealed jar in the refrigerator for several weeks.
Options: You can make the chipotle butter many hours before needed. Cover and refrigerate until needed. Warm the butter to room temperature before using. Any leftover butter could be wrapped in plastic wrap and frozen, to thaw and use at another time. If you don’t have a barbecue or indoor grill, sear the steaks in hot oil in a skillet to the desired doneness, and then top with the butter.