| Level: | Easy |
| Total: | 1 hr 57 min |
| Prep: | 10 min |
| Inactive: | 1 hr 35 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 4 rib-eye steaks, 3/4-inch thick
- 1 (7-ounce) can chipotle peppers in adobo
- 2/3 cup cocktail sauce (recommended: Heinz)
- 4 tablespoons steak sauce (recommended: Lawry’s)
Instructions
- Pat the steaks dry using a paper towel. Place the remaining ingredients in large zip-top bag. Gently massage bag to combine ingredients; then add steaks. Let marinate in refrigerator for 1 to 3 hours.
- Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
- Remove steaks from refrigerator and let come to room temperature, approximately 20 to 30 minutes. Remove steaks from marinade, discard marinade.
- Place steaks on hot oiled grill and cook for 6 to 8 minutes per side for medium. Transfer steaks to a platter and let rest 5 minutes before serving.
Reviews
Please change the name of this recipe. I’m 100% sure that no Gaucho on the Pampas will use chipotle peppers and cocktail sauce on their meat! Not every Latin or Hispanic culture uses chipotle peppers! Or hot sauce or cumin!
This is one of the first recipes I ever saw on the food network. I had no idea how to cook for myself and I had just moved into my first apartment and had someone coming over for dinner and I swore to her I knew how to cook. This recipe made me look like a freaking rock star. It was awesome! Thank you so much Sandra Lee!