Chipotle Beef with Fire-Roasted Salsa

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Chipotle Beef with Fire-Roasted Salsa
Chipotle Beef with Fire-Roasted Salsa
3 large tomatoes cored
1 large onion peeled and cut into thick slices
1 large red bell pepper seeded and quartered
1 clove garlic minced
1 canned Embasa Chipotle Pepper
2 tsp. adobo sauce from Embasa Chipotle Pepper can
1/4 cup fresh cilantro chopped
2 tbsp. fresh lime juice
1 tsp. salt
1/2 tsp. sugar
2 tsp. garlic salt
1-1/2 tsp. McCormick Gourmet Collection Chipotle Chile Pepper
1/2 tsp. sugar
2-1/2 to 3 lb. Raley's Black Angus Beef London broil
Prep time: 15 minutes
Cook time: 30 minutes
Chill time: at least 1 hour (salsa)

To prepare salsa, cook tomatoes, onion and bell pepper on a
grill over medium-high heat for 5 to 10 minutes or until
charred. Remove from heat and place in a blender or food
processor with garlic, chipotle pepper and adobo sauce.
Blend or process until fairly smooth, but not pureed. Stir
in cilantro, lime juice, salt and sugar; refrigerate until

To prepare beef, stir together garlic salt, chile powder and
sugar. Sprinkle over beef and rub into the surface. Cook on
a grill over medium heat for 10 minutes per side or until
cooked to desired doneness. Let stand 5 minutes before
slicing, saving any accumulated juices. Serve with salsa,
reserving 1 cup for Chipotle Beef Tostadas. Slice leftover
beef into bite-size strips and toss with reserved juices.
Refrigerate until ready to use for tostadas.

Makes 8 servings.
Wine Suggestion

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