Patrice Hurd
Bemidji, MN
Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter
Ingredients:
Paste:
2 Tablespoons vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons minced chipotle chilies in adobo sauce
1/2 cup frozen limeade concentrate, thawed
1 teaspoon seasoned salt
1/2 cup chopped fresh cilantro
1/4 cup softened butter
4 (1″ thick) ribeye steaks
Lime wedges
Directions:
Heat a small skillet over medium heat. When hot, add oil, coriander and cumin; cook until spices sizzle. Add chipotles, limeade, salt and cilantro; simmer (uncovered) until reduced to a thick paste about 3 to 4 minutes. Cool. Remove 2 teaspoons paste and stir into softened butter. Place on plastic wrap and form into a 1/2″ thick square. Cover and place in freeezer until needed. Rub remaining paste into both sides of ribeyes; place in gallon-sized zipbags (2 steaks per bag) and seal, forcing air out of bags. Refrigerate for 4 hours, turning bags occasionally. Remove bags from refrigerator 1/2 hour before grilling and keep at room temperature. Place steaks on hot grill and sear both sides; reduce heat slightly ( or raise grill rack for charcoal) and cook until desired doneness, turning once. Remove butter square from freezer and cut into 4 equal parts. Top each steak with a flavored butter pat and garnish with lime wedges. Makes 4 servings.
