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SOUTHWESTERN DELMONICO STEAKS WITH CHIPOTLE CREAM
Total preparation and cooking time: 25 to 30 minutes
4 boneless beef chuck eye (Delmonico) steaks, cut 3/4 inch thick (about 5 to 6 ounces each)
Chipotle Cream:
1/3 cup reduced fat dairy sour cream
1 tablespoon chopped fresh cilantro
1 small chipotle pepper in adobo sauce
Southwest Rub:
1 tablespoon brown sugar
1 tablespoon ground cumin
2 teaspoons fresh lime juice
1-1/2 teaspoons dried oregano leaves, crushed
2 cloves garlic, minced
1. Combine Chipotle Cream ingredients in small bowl. Cover; refrigerate until ready to use.
2. Combine Southwest Rub ingredients; press evenly onto beef steaks. Place steaks on grid
over medium, ash-covered coals. Grill, covered, 9 to 11 minutes (over medium heat on
preheated gas grill, covered, 9 to 12 minutes) for medium rare to medium doneness,
turning occasionally.
3. Serve steaks with Chipotle Cream.
Makes 4 servings.
Cook’s Tip: For less heat, remove seeds from chipotle peppers.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron,
selenium and zinc.
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