better homes and gardens

Chipotle Steak with Tomatoes

In the mood for no-fuss summertime food? This 20-minute grilled steak is brushed with adobo sauce and served with fresh tomatoes and avocado and a chipotle vinaigrette.

Ingredients

Servings

2 6- to 8-ounce beef shoulder petite tenders or two 6- to 8-ounce beef rib-eye steaks
McCormick® Black Pepper, Ground, to taste
1 chipotle pepper in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce
1/4 cup olive oil
1/4 cup cider vinegar
3 medium tomatoes, cut into thick slices (1 pound)
2 medium avocados, peeled, halved, pitted and sliced
1/2 small red onion, very thinly sliced (1/2 cup)

Key Products

McCormick® Black Pepper, Ground

Nutrition information (per Serving)

421Calories
6gSaturated Fat
50mgCholesterol
221mgSodium
13gCarbohydrates
20gProtein

Preparation

Lightly sprinkle steaks with salt and pepper. Spread each with 1 teaspoon adobo sauce.
Place steaks on the rack of an uncovered charcoal grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.)
Meanwhile, in a screw-top jar, combine chopped chipotle, oil and vinegar. Shake to combine.
Serve steaks with tomato and avocado slices. Top with onion and drizzle with dressing.

Menu

better homes and gardens

Chipotle Steak with Tomatoes

Ingredients

Key Products

Nutrition information (per Serving)

Preparation

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