Time: 30 min.
Complexity: easily
Servings: 4

Seasoned butter is a great way to add extra flavor to any dish, and beef steak is no exception. Smoked chipotle peppers in adobo sauce are mixed with butter, which is then spread over the hot steak, melting deliciously and infusing the meat with a pleasant spiciness.

Ingredients:

• 1 large sweet onion, cut into 1cm wide wedges.
• 2 zucchinis (about 700 g), cut diagonally into 1 cm thick half-moons.
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter, room temperature
• 1 chipotle pepper in adobo sauce, minced, + 1 tsp jarred adobo sauce
• 3 thin beef steaks (approximately 700 g; 1-2 cm thick)
• 1.5 tsp. adobo seasoning
• 30 g queso blanco cheese, crumbled (about 1/4 cup)
• Fresh cilantro, for sprinkling
• Lime wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, sweet pepper, zucchini, adobo sauce, queso blanco cheese, lime

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Preparation:

Step 1
• Preheat oven to 450°F (230°C). On a rimmed baking sheet, toss the onion and zucchini with 1 tablespoon of olive oil. Season with salt and pepper. Bake until the vegetables are tender and browned, 15-18 minutes.
Step 2
• Meanwhile, in a small bowl, whisk together the butter, chipotle sauce, and adobo sauce until smooth; set aside.
Step 3
• Season the steaks on both sides with adobo seasoning. Heat the remaining 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat. Add the steaks and cook until browned, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 3 minutes.
Step 4
• Divide the onions and zucchini among plates. Sprinkle with cheese and cilantro. Slice the steak and arrange on plates. Top with chipotle butter and serve with lime wedges.

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