Chipotle Steaks
I love truth in advertising and Tabasco doesn’t lie. I grabbed a Porter House steak at the market (on sale) and tossed it into a gallon sized ziplock bag with 1/2 a bottle of Chipotle Tabasco. I left it to sit for about 30 minutes while I heated up the cast iron grill pan and prepared the asparagus.
I boiled the asparagus while I grilled the steak. Grilled each side for 10 minutes, using a brush to spread more Chipotle
This one is going in the record books…
I go through about at least a bottle a month of this stuff. It’s excellent on burgers and in a rib basting sauce. Or just mix it up with some mayo and sour cream and dip jalapeno pringles in it… mmmmm…. I’m tempted to try it on my corn flakes too.
It’s really good on glazed doughnuts first thing in the morning, too. The sweet of the glaze works wonderfully with the chipotle flavor of the sauce.
As much as we try to avoid patronizing Tabasco products because there are so many other good ones out there, this is one of Linda’s fave Chipotle sauces. It’s one of the few that we MUST keep stocked because it’s been such a good sauce to use on a variety of foods.
That just looks amazing. I have to try that one out!
Man, I love that Tobasco Chipotle Sauce. I use it all the time when cooking. It adds just the right touch of smokey-ness to a lot of foods. I just wish they’d make a hot version of it.
I must say that I’ve always been leary of using it as a marinade. I’ll have to try this out.
I raved about this sauce a while back on my blog: http://myvogonpoetry.com/wp/2005/06/03/tabasco-chipotle-pepper-sauce/
I agree – damn tasty!
brian
http://candyaddict.com
For a hot version of this recipe, add a teaspoon of Vicious Viper to the marinade. Mmmmm.