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Thursday, December 8, 2011

Chipotle and Honey Glazed Steak with Warm Corn Salad

This Tex-Mex style dish is spicy but sweet and hearty but light. It is the perfect combination of flavours, is super quick and perfect for a weeknight. The flavours and spice will warm up any cold winter evening but you can also serve the dish at room temperature for lunch or for a light summer meal. I used ribeye cap for the steak because that is what I had on hand but this recipe will work with pretty much any cut of beef you have on hand. flank or flat iron steak will work great as well. Both recipes are adapted from The Mesa Grill Cookbook by Bobby Flay.

Chipotle and Honey Glazed Steak
Serves 4
  • 1.5 lb. ribeye cap, flank or flat iron steak
  • 1/2 cup honey
  • 1 Tbsp. chipotle puree (if you can't find chipotle puree, make your own by pureeing a can of chipotle in adobo in a food processor, the puree will keep in an air tight container in the refrigerator for up to a month)
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. vegetable oil
  • 1 clove of garlic, minced
  • kosher salt and freshly ground pepper to taste
  • vegetable oil for searing
  1.  Preheat the oven to 425 degrees F.
  2. Remove the steak from the fridge and allow to come to room temperature before searing.
  3. Meanwhile, prepare the glaze by combining the honey, chipotle, Dijon, vegetable oil and garlic in a small bowl until combined. Season with salt and pepper to taste.
  4. Liberally season the steak with salt and pepper.
  5. Heat a large skillet over high heat. Once hot, add enough vegetable oil to coat the bottom of the pan. Sear the steak until brown, about 2 minutes per side. Brush the top of the steak with some of the glaze and place in the oven. 
  6. Cook until steak is cooked through (about 10-20 minutes depending on the cut of steak), basting with some more glaze halfway through cooking. 
  7. Remove the steak from oven, brush with some more of the glaze and let rest for 10 minutes. Thinly slice the steak and serve atop of the corn salad.
Warm Corn Salad
Serves 4
  • 1 tsp. vegetable oil 
  • 1 tsp. butter
  • 1/2 red onion, chopped
  • 2 cloves of garlic, minced
  •  2 tsp. ancho chili powder (can be found at most grocery stores)
  • 1 red or poblano pepper, halved and seeds removed
  • 4 ears of corn, kernels remove
  • 1 lime, juiced and zested
  • chopped cilantro (optional)
  1. Preheat your ovens broiler. Place the pepper halves, skin side up on a baking sheet and place in the oven. Roast until the skin is black and charred then place in a bowl and cover with saran. Let sit for 10-15 minutes. Once cool enough to handle, remove saran wrap and peel away the black skin from the pepper. Chop and set aside.
  2. Heat a small saute pan over medium heat. Add the oil, onion and garlic and saute until softened.
  3. Stir in the chili powder and cook until fragrant, about 30 seconds then add the corn, stir to coat. Continue to saute until the corn cooked through. Stir in the roasted pepper, lime juice and lime zest.
  4. Transfer to a platter and top with cilantro if you wish then serve with the sliced steak.



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