Strip Steak with Spiced Chipotle Butter
If you're looking for a quick, easy way to ramp up the flavor of a simple steak, give this flavorful butter a try. The mild, smoky flavor of the chipotle peppers is accented by the addition of ground cinnamon, cumin and fresh cilantro. Serve with roasted potatoes and sautéed spinach for an easy, delicious meal.
- 4 7-ounce New York strip steaks, trimmed
- 1 tablespoon of adobo sauce (from canned chipotles in adobo)
- 2 cloves garlic, finely chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- For the chipotle butter:
- 1/4 cup butter, softened
- 1-1/2 chipotle chiles in adobo, very finely chopped
- 1-1/2 tablespoons of adobo sauce
- 2 teaspoons agave nectar (or sugar)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh cilantro, chopped
Prepare the chipotle butter by thoroughly combining the butter, chopped chile, adobo sauce, agave nectar, cinnamon, cumin and fresh cilantro in a small bowl. Spoon the mixture onto a piece of plastic wrap and shape into a log about 3-1/2 inches long. Wrap tightly and refrigerate until firm, about 45 minutes.
While the butter chills, season both sides of the steaks with salt and pepper. Combine the adobo sauce, garlic and olive oil in a small bowl and rub onto both sides of the steaks. Set aside at room temperature until ready to cook.
Preheat a grill, cast iron pan or broiler and cook the steaks to desired doneness. Slice the butter into 4 equal pieces and place one on each steak as soon as cooking is complete. Allow to rest 5 minutes before serving.
Makes 4 servings