Chipotle Marinated Steak
Prep Time:
5 mins.
Cook Time:
10 mins.
Yield:
4 servings
Perfect for making tacos. Coat the steak a few hours ahead of time in this easy homemade chipotle and guajillo mayo sauce to add incredible flavor, seal in moisture and prevent sticking on the grill. Grill some vegetables on the side, serve with tortillas and it’s a wrap!
Ingredients
- 3 tablespoons Blue Plate® Mayonnaise
- 2 teaspoons chipotle adobo (the sauce from a can of chipotles) or 1 chipotle, minced
- 1 teaspoon minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon guajillo chili powder
- 1/4 teaspoon fresh lime juice
- 1 1/2 pounds boneless New York strip steak (or rib-eye or flank)
- Salt, to taste
- Freshly ground pepper, to taste
- Grilled vegetables, for serving
- Tortillas, corn or flour, warmed, for serving
- Lime wedges, for serving
- Fresh cilantro leaves, for serving
Directions
- Prepare marinade: Combine mayonnaise, chipotle adobo, garlic, Worcestershire, guajillo powder and lime juice and mix well. Set aside 1 tablespoon of the marinade for serving.
- Coat the steak with remaining 2 tablespoons of the marinade. Let the steak stand in the refrigerator for at least 4 hours and up to overnight.
- Remove the steak from the refrigerator and bring to room temperature. Transfer to a platter and season with salt and pepper.
- Grill the steak for 4 to 5 minutes, then turn over and continue to cook 3 to 5 minutes for medium rare (an internal temperature of 135 ℉), 5 to 7 minutes for medium (140℉), or 8 to 10 minutes for medium well (150℉). When done, remove from grill and allow the steak to rest for at least 5 minutes before carving.
- Carve the steak into strips and serve with grilled vegetables and tortillas. Drizzle with remaining 1 tablespoon marinade and garnish with lime wedges and cilantro.
