YUCATAN GRILLED STEAKS WITH CHIPOTLE RUB AND JALAPEÑO FIRE ROASTED POTATOES

Yucatan Grilled Steak with Chipotle Rub

Ingredients Weight Measure
Lime juice 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Salt 2 Tbsp.
Olive oil 3 oz.
Cilantro, chopped, fresh 3 Tbsp.
Cumin 1 Tbsp.
Ketchup 3 oz.
Top sirloin steaks, 1/2" thick, 8 oz. each 2-1/2 lbs. 5 ea.

Jalapeño Fire Roasted Potatoes

Ingredients Weight Measure
Olive oil 1/3 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Salt 1-1/3 Tbsp.
Garlic 1-1/2 Tbsp.
Idaho baking potatoes, medium size 6 ea.

Method

  1. For the Yucatan Grilled Steak with Chipotle Rub, in a medium bowl, combine all ingredients (except steak), pour marinade over steak and toss well. Allow steak to marinate 24 hours refrigerated. Grill steak to desired temperature.
  2. For the Jalapeño Fire Roasted Potatoes, in a medium bowl, combine all ingredients (except potatoes) and mix well. Cut potatoes into 6 wedges per potato, wash and drain well. Pour 1/2 marinade over the potatoes and toss well. Transfer potatoes to a nonstick pan and bake in 425°F oven. When potatoes are half baked (about 20 minutes), brush the remaining marinade over the potatoes. Place back into the oven and lower heat to 400°F. Allow potatoes to finish.
  3. For each serving, plate one steak and six potato wedges.

Yield: 5 servings