ixture over both sides of steak, along with the vegetable oil
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.
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.
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.
arlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a
For the Chimichurri: While the steak rests, place the cilantro leaves,
an of chili's), 1 chipotle chili, also from can, chile
TO MARINATE STEAK: Place the steak in a large dish or
br>Dip each piece of steak into 4 ounces melted butter
Carefully trim steak of any fat.
Mix together chipotle, garlic, cilantro
esealable plastic bag. Add the steak, and turn to coat with
Marinade flank steak for 4 hours or overnight.<
torage bag with the flank steak. Allow to marinate at room
mount significantly from the original recipe adding about 2 tablespoons total
ver both sides of flap steak, pat rub into meat, wrap
1 tablespoon adobo sauce, and steak seasoning. Seal and place in
Mash together butter, chipotle, cilantro, 1/2 tsp lime zest, 1 tsp lime juice, garlic and paprika. Set aside.
Preheat grill. Season both sides of steaks with Montreal steak seasoning then coat with cooking spray. Grill for 8 mins, turning once, or until cooked to your liking. Lightly brush hot steaks with butter. Serve immediately.
For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
For the BLT: Lightly toast sourdough bread slices.
Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.