Ingredients:
• 2 x 170g – 226 g beef shoulder petite tenders, or 2 x 170 g – 226 g beef ribeye steaks
• Salt and ground black pepper
• 1 canned chipotle pepper in adobo sauce, finely chopped plus 2 teaspoons adobo sauce
• ¼ cup olive oil
• ¼ cup vinegar
• 3 medium tomatoes, cut in thick slices
• 2 medium avocados, halved, pitted, peeled and sliced
• ½ of a small red onion, very thinly sliced (½ cup)
Method:
- Sprinkle steaks lightly with salt and pepper. Spread each with 1 teaspoon adobo sauce.
- For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once. Allow 10 – 12 minutes for medium rare (63°C) or 12 – 15 minutes for medium doneness (71°C). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.)
- Meanwhile, for dressing, in a screw-top jar combine the chopped pepper, olive oil, and vinegar. Shake to combine.
- Slice steaks and arrange on serving plates with tomatoes and avocado slices. Top with onion slices and drizzle with dressing. Makes 4 servings
Test Kitchen Tip:
Omit oil and vinegar and stir the chipotle pepper into ½ cup bottled ranch dressing for a creamy dressing.
http://www.recipe.com/chipotle-steak-and-tomatoes/