Steak Cutlets with Chipotle Glaze Recipe

Steak Cutlets with Chipotle Glaze Notes

I saw a variation of this as a rub with brown sugar for salmon. I felt it was pretty close to the Gateway blend and came up with this. I thought the glaze was much too sweet and modified it slightly, shifting some of the cherry to chipotle. It's still not a hot glaze and should be enjoyable by most people.

Michael - The Spice House Milwaukee Staff

Ingredients

• 3-4 pounds beef sirloin
• 1/3 cup chablis
• 1/3 cup olive oil
• 4 tablespoons Gateway to the North
• 2 tablespoons oyster sauce or soy sauce
• 2 tablespoons vinegar
• 1 tablespoon worcestershire sauce
• 1/3 cup canned chipotles in adobo sauce
• 1/3 cup ketchup
• 1/3 cup cherry preserves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon thyme
• 4 teeaspoons lime or lemon juice

Serves / Yields

4

Preparation Instructions

Combine the marinade ingredients and mix well.

Cut the steak into strips of about one inch by fours inches, add to marinade. Marinade at least two hours.

Combine the glaze ingrdients in a small food processor and puree.

Grill or broil the steak. Apply the glaze as you would BBQ sauce.

Credit

This recipe was provided by Michael Kutka from West Allis.

Cuisines, Courses and Ingredients

• American, Beef, Main Dish, Mexican

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