Chipotle Beef with Fire-Roasted Salsa


Chipotle Beef with Fire-Roasted Salsa

Chipotle Beef with Fire-Roasted Salsa
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 chopped fresh cilantro
2 tbsp. fresh lime juice
1 tsp. salt
1/2 tsp. sugar

Chipotle Beef:
2 tsp. garlic salt
1½ tsp. McCormick Gourmet Collection Chipotle Chile Pepper
1/2 tsp. sugar
2½ to 3 lbs. Raley's Beef London broil California raised USDA choice

Prep: 15 minutes, Cook: 30 minutes
Chill (salsa): at least 1 hour, Serves: 8  

1. To prepare salsa, cook tomatoes, onion and bell pepper on a grill over medium-high heat for 5 to 10 minutes or until charred.

2. 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 chilled.

3. To prepare beef, stir together garlic salt, chile powder and sugar. Sprinkle over beef and rub into the surface.

4. 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.

5. Serve with salsa.

Tip: Save 1/2 cup of salsa and leftover beef for our Chipotle Beef Tostada recipe.

Nutritional Information:
300 calories, 40 g protein, 12 g total fat (5 g sat.), 7 g carbohydrate, 1 g fiber, 4 g sugar, 65 mg cholesterol, 620 mg sodium, 7 points


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