Publix Aprons

Steaks with Chili Butter

Steaks with Chili Butter
Servings:
4
Total Time:
25 minutes

Ingredients

2 1/2 teaspoons chili powder, divided
1 teaspoon brown sugar
1 teaspoon pink (or kosher) salt
1 1/2 lb grilling steaks (such as ribeye or strip)
1 tablespoon coconut (or olive) oil
1 (12-oz) jar roasted red peppers, drained
1 tablespoon chipotle pepper sauce
1/4 cup presliced green onions
4 tablespoons unsalted butter, chilled

Steps

  1. Preheat grill (or grill pan) on medium. Combine 2 teaspoons chili powder, brown sugar, and salt; coat steaks on all sides with oil and seasoning mix (wash hands). Place steaks on grill; grill 6–8 minutes, turning occasionally, and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
  2. Drain peppers. Place peppers, pepper sauce, remaining 1/2 teaspoon chili powder, and green onions in food processor bowl; process until smooth. Transfer sauce to small saucepan; bring to a simmer on low for 1–2 minutes. Meanwhile, cut butter into small cubes. Remove pan from heat; whisk in butter until blended. Serve sauce over steaks.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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Nutritional Information

CALORIES (per 1/4 recipe) 360kcal; FAT 26.00g; SAT FAT 15.00g; TRANS FAT 1.00g; CHOL 105mg; SODIUM 590mg; CARB 6g; FIBER 0.00g; SUGARS 3g; PROTEIN 26g; CALC 2%; VIT A 50%; VIT C 70%; IRON 20%

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