Steak Cutlets with Chipotle Glaze Recipe

Submitted By: Michael from West Allis.

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

  • 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


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.

Quick Shopping List

Gateway To The North Maple Garlic Seasoning
In a glass jar
In a 1/2 cup shaker jar, net wt. 3.5 oz.
Canned Chipotle Peppers in Adobo Sauce
7 ounce can
Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
French Select Thyme
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt. .75 oz.

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