Chipotle grilled fillets Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Chipotle Marinade | ||
| 4 filet mignon steaks (about 6 ounces each and 1¼ inches thick) | ||
| Mango Salsa | ||
| Coarse salt | 1 To taste | |
| Olive oil | 1/4 Cup (16 tbs) (Chipotle Marinade:) | |
| 3 tablespoons canned chipotle chiles in adobo sauce, finely minced* | ||
| Lime juice | 3 Tablespoon, squeezed (Chipotle Marinade:) | |
| Honey | 1 Tablespoon (Chipotle Marinade:) | |
| Garlic | 1 Tablespoon, minced (Chipotle Marinade:) | |
| Cilantro leaves | 4 , chopped (Chipotle Marinade:) | |
| Salt | 1 Pinch (Chipotle Marinade:) | |
| * Chipotle chiles - dried, smoked jalapenos - can be purchased dried or canned in a spicy adobo sauce. Since dried chiles need to be rehydrated for 20 minutes in warm water, I prefer the convenience of canned-and the adobo sauce is extremely flavorful. | ||
| Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro, and salt in a blender; puree until smooth. | ||
| 2 mangoes, peeled and cut lengthwise around the pit into slices and then diced | ||
| Canned black beans | 1 1/2 Cup (16 tbs), cooked, drained (Mango Salsa:) | |
| Red bell pepper | 1/4 Cup (16 tbs), diced (Mango Salsa:) | |
| 2 scallions, green and white parts, sliced | ||
| ½ jalapeno chile pepper, seeded and minced | ||
| Cilantro leaves | 2 Tablespoon, minced (Mango Salsa:) | |
| Juice of 1 lime | ||
| Salt | To Taste (Mango Salsa:) | |
Directions
Prepare Chipotle Marinade. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight. Meanwhile, prepare the Mango Salsa.
Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Season the steaks liberally with salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness:
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve steaks with prepared Mango Salsa.
For salsa:
In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro, and lime juice. Season with salt.
Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Season the steaks liberally with salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness:
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve steaks with prepared Mango Salsa.
For salsa:
In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro, and lime juice. Season with salt.
Chef
