1 tablespoon adobo sauce, and steak seasoning. Seal and place in
uacamole, chipotle white sauce and salsa.
Roll tightly into burrito shape
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
In a bowl, combine all ingredients except steak. Set aside 1/4 cup of the sauce.
Place steak in a resealable plastic bag. Pour remaining sauce over steak, seal bag, then turn bag over several times to evenly coat steak. Refrigerate at least 30 minutes to marinate.
Preheat grill to medium heat.
Remove steak from bag; discard marinade.
Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup of sauce.
Pulse to combine.
Place steak in a shallow dish or
Chop lettuce, avocado, tomatoes, and roasted red peppers. Then combine first 8 ingredients in a bowl and toss. Next preheat grill. Rub steaks with chili powder, cumin, chipotle powder, garlic powder, and salt & pepper to taste. Next grill steaks for around 8-9 minutes or until desired temperature. Take steaks off the grill and let them sit for around 3 minutes. To prepare the dressing combine sour cream with next 6 ingredients. Toss salad with dressing. Top salad with crushed tortilla chips. Finally, slice steak and serve on top of salad.
Mix everything together.
If Steak was well seasoned before grilling omit the salt & pepper.
Serve on a nice hearty toasted roll, or on a bed of greens and avocado, wrap in a tortilla.
To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients
t aside.
Combine the chipotle pepper, herbs, garlic, salt and
Cut beef into 3/4\" cubes.
In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
Remove meat, reserving drippings in pan.
Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
Bring to boiling; reduce heat.
Simmer, covered, about 1 hour or until the meat is tender.
Place a little grease in frying pan; add a steak.
Let fry until brown on both sides, about 15 minutes.
Fill another pan with water and bring to boil.
Take steak out of frying pan and place in water.
Cook in water until you break one open and it's not red in center.
Take steak out of water and replace back in frying pan. Steak gravy recipe follows.
f required.
PREPARE THE STEAK:
Take the finely sliced
Salt and brown steak pieces on both sides, set aside.
Add onions, cook until tender.
Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes till meat is tender.
Add green peppers, cook 5 minutes.
ixture over both sides of steak, along with the vegetable oil
Brush steak with 1 tablespoon Chipotle Honey Dressing.
Grill or broil steak to desired doneness.
Let stand 5 minutes before cutting into thin slices.
Divide spinach, cucumber, red onion and red pepper on two large plates.
Arrange sliced steak on top of each.
Drizzle with Chipotle Honey Mustard Dressing, to taste.
Sprinkle with feta cheese and onions, if desired.
eady to use.
Season steak with salt and pepper.
arlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a
an of chili's), 1 chipotle chili, also from can, chile
TO MARINATE STEAK: Place the steak in a large dish or
For the Chimichurri: While the steak rests, place the cilantro leaves,