Bring the Party with You to Your Next Summer BBQ
Spring has sprung here in Texas! For us locals that means hanging up our raincoats, throwing on our short shorts, and celebrating the start of grilling season. For me, this means steaks, spicy foods, and parties.
For this summery steak, smoky chipotle peppers and sliced jalapeños bring complexity and heat, while fresh lime juice takes this meaty meal from heavy to heavenly.
Oh and before digging in, don't forget to top everything with the cilantro in a dramatic flourish that would challenge Salt Bae himself. Now you've got yourself a fiesta.
2 lbs filet mignon, cut into equal portions then butterflied into approximately 1/2 inch steaks (learn how to do this here)
Juice of 2 limes, plus 1 extra lime cut into wedges
1 canned chipotle in adobo pepper, minced
4 smashed garlic cloves
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
2 teaspoons cumin
1 tablespoon honey
1/4 cup cilantro sprigs
2 jalapeños, thinly sliced
1/4 cup + two tablespoons high-heat oil (I like avocado)
Whisk together the lime juice, chipotle in adobo, garlic, salt, pepper, cumin, honey and 1/4 of the oil.
Dry the steaks thoroughly with a paper towel. Rub the marinade into each one. Cover and let sit in the fridge for 2-8 hours.
For indoor cooking: Heat a cast iron skillet over high heat until it is screaming hot. Shake any excessive marinade off the steaks then lightly pat them with paper towels to keep them from going into the pan too wet.
Add the remaining 2 tablespoons of oil to the skillet. Place the steaks into the hot pan and cook 2-3 minutes per side. Don't be afraid of smoke and charring. Remove and garnish with sliced jalapeños and cilantro.
Serve with extra jalapeños and lime wedges.