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Fajita Grilled T-Bone Steaks with Chipotle Cilantro Butter
Serves 4
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Ingredients:
| For the Chipotle Cilantro Butter: |
| 1 cup unsalted butter, softened |
| Juice and zest from one fresh lime |
| 1 can chipotle peppers in adobo sauce, finely diced |
| 2 cloves fresh garlic, pressed |
| 1/2 cup fresh cilantro leaves, finely chopped |
| Sea salt, to taste |
| Pepper, to taste |
| 4 T-bone Steaks |
| Olive oil |
| Fajita seasoning |
| 1 tablespoon adobo sauce, from can |
Directions:
- Butter: Mix all butter ingredients together in medium bowl. Pour out onto sheet of wax paper, wrap into cylinder shape and twist ends together. Refrigerate until ready to use. Makes 1 cup. Will keep in fridge for 1 week or up to 3 months in freezer.
- Steak: Preheat grill to medium-high heat. Pat steaks dry with paper towels. Rub all over with olive oil and sprinkle fajita seasoning on both sides. Grill about four minutes on each side for medium-rare to medium.
- Remove to platter; place a slice of the Chipotle Cilantro Butter on top of each steak and tent with foil. Allow to rest 5 minutes before serving.
| Course: | Dinner |
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