I think you’ll probably notice that I love chipotle chili powder (considering the amount of recipes I use it in) along with chipotle chilies in adobo. In fact one of my favorite uses is to cook corn on the cob, roll it in a bit of fat free sour cream and then sprinkle it with salt and chipotle chili powder (amazing, try it if you haven’t). To quote a well-known commercial (although that’s about something different) “I put the s**t on everything”.
Smokey + Spicy = Delicious.
For me, it’s something about the kick of the smoked jalapenos, and while in adobo, mixed with the tang of the vinegar and spices that I love. I tend to be a big smoky food fan anyway, so the first time I opened a can was a revelation.
Here’s the problem though. The cans themselves usually come in a 6 oz size. Most recipes call for 1 maybe 2 chilies plus a couple of tablespoons of sauce. I think the opened chilies will stay good for a week or two in the fridge and after that it’s basically a loss (and I hate throwing food away). While surfing the net one day, I found this clever way of preserving the extras.
Use an ice cube tray, and place individual chilies in each opening then top with a tablespoon of sauce. Freeze, and when frozen solid, remove from the ice cube tray and place all of the chipotle cubes in a freezer safe bag. It’s perfect; you end up with individual servings to break out whenever you need/want to use it. Personally I just puree the whole can, blending the chipotles and sauce together then freeze it in the tray since I love that spicy adobo sauce, but you can do it whichever way you prefer.
This is a really easy dish. I meant to marinate it overnight but forgot so it didn’t go in the marinade till 8am and stayed there until it was cooked at 6pm.
- 1 lb sirloin steak, trimmed (I actually wanted a flank steak but they were out so I switched to sirloin)
- 2 chipotle chilies in adobo sauce + 2 Tbsp of sauce (or if you’ve frozen it like me use two ‘cubes’)
- 2 Tbsp cilantro
- 2 Tbsp lime juice
- 1 Tbsp cider vinegar
- 1 Tbsp honey
- ½ Tbsp grapeseed oil
- ½ tsp onion powder
- ½ tsp cumin
- 2 cloves of garlic, minced
- Salt, to taste
- 8 oz green beans, ends trimmed off (you can also cut the beans in half which I’ll probably do next time)
- 1 cup corn (*estimate – I cut the kernels off two cobs)
- ½ cup thinly sliced red onion
- 2 cloves of garlic, minced
- ¼ cup chicken stock or vegetable stock or water
- Salt and Pepper, to taste
- 1 ½ teaspoons of seasonings (I used Ginny’s and Debbie’s Southwest Seasoning from Colonel De, you could use a mix of cumin, coriander, chili powder, crushed red pepper, etc – be creative)
- ½ tsp grapeseed oil
- ¼ cup small diced ham (completely optional, I was just trying to use up the ham in my fridge)
- 4 Tbsp reduced fat feta (also optional, you could use a different cheese or omit entirely)
- In an ideal world: I would have also had a red pepper, which alas was not in my fridge, to throw in there for crunch and color contrast so something to think about if you make it.
- Combine chipotle chilies in adobo sauce through garlic and mix well. Place steak in a large bag/bowl and pour marinade over. Marinate at least 2 hours to overnight.
- Remove steak from bag and sprinkle each side lightly with salt (don’t use a lot). Grill outside on medium high heat 4 – 5 minutes from side or until it’s at the doneness level you like. I go till about 138 – 140 in order to get a more rare medium (I prefer mid rare while my husband mid well so we have to compromise on medium). If you’re using an indoor grill like me, I ended up grilling about 6 – 7 minutes per side inn order to get it as done as I liked.
- Remove from grill. Cover with foil and let rest at least ten minutes to let juices redistribute.
- Heat ½ tsp oil over medium high heat in a large skillet. Add in red onion and sauté for 2 minutes or until the onion is beginning to soften.
- Add garlic and ham (if using), and sauté for another minute.
- Add in green beans and salt, pepper, and seasoning and cook for another minute or two. Stir in chicken stock (vegetable stock or water), and cover. Cook for about 3 minutes or until the green beans have softened.
- Add in corn, sauté for another 3 minutes until the flavors have combined and the corn is lightly toasted. Keep over low heat until ready to serve.
- Cut steak into 4 equal portions. I like to use a whole (1 lb) steak because 1)it’s a lot easier to find versus 4 (4 oz) steaks 2)this way my husband gets the end portions that are more done and I get the middle that’s less done. Divide green beans and corn between the four plates, and sprinkle with 1 tablespoon of feta per serving if using.
So good! It was like a flavor punch every time you took a bite of it. The corn and green bean side was perfect in my quest to use my CSA vegetables, and I just love corn and green beans in general.
Honestly, this is one of the reasons I do cook so much (other than the fact that home-cooked meals are generally healthier than eating out). The other week my husband and I had gone to a local steakhouse and split an 11 oz strip. It wasn’t that good. I mean it wasn’t bad, but it wasn’t particularly special especially considering the price ($19 for steak, side, a side salad, and bread).
As we sat at the table happily devouring our meals (I mean daintily and politely eating as we discussed the meaning of life and current world affairs of course) we both agreed that if it came down to a choice between this chipotle marinated home cooked sirloin versus the steakhouse (at least the one we went to), this would win every time.