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Fajita Grilled T-Bone Steaks with Chipotle Cilantro Butter

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Serves 4


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:

  1. 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.
  2. 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.
  3. 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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