1 chipotle pepper in adobo sauce and 1 tablespoon adobo sauce
1 lime
1 tablespoon finely chopped fresh cilantro
1/4 cup butter, softened
Instructions
Preheat oven to 350F.
Heat a grill pan over medium-high heat for 5 minutes. Brush both sides of the steak with the oil and season with salt and pepper. Place steak into pan. Cook steak for 4 minutes on each side, or until grill marks appear.
Place the pan in the oven. Roast for 5-7 minutes or until a thermometer registers 140F for medium-rare doneness. Remove the steak and let rest for 5 minutes. As the steak cooks, start the rice. Cook rice according to package directions. Meanwhile, chop cilantro; set aside 1/4 cup for the rice.
To make the butter, remove the seeds from the chipotle pepper and finely chop the pepper. Juice the lime. Combine the chipotle pepper, adobo sauce, remaining 1 tablespoon cilantro, lime juice and butter in a bowl. When rice is finished cooking, combine it with the cilantro and the queso fresco.
To serve, microwave the butter for 20 seconds or until melted. Transfer steak to a cutting board; carve diagonally against the grain. Transfer steak to serving plates, drizzle with butter and serve with the rice.
Originally Submitted
10/31/2011
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