Smoky Spiced T-Bone Steaks with Chilean Salsa

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  • Servings: 4

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  • Four 1-inch-thick T-bone steaks
  • 4 teaspoons pure chipotle powder
  • Salt and freshly ground pepper
  • 1 garlic clove, minced
  • 1 large beefsteak tomato, cut into 1/4-inch dice, with seeds and juices
  • 1 small green bell pepper, cut into 1/4-inch dice
  • 1 small sweet onion, finely diced
  • 1 large jalapeño, seeded and very finely chopped
  • 1/4 cup coarsely chopped cilantro leaves
  • Extra-virgin olive oil, for brushing

How to make this recipe

  1. Light a grill. Sprinkle each steak with 1 teaspoon of chipotle powder; season with salt and pepper. Let stand for at least 5 minutes and up to 20 minutes.

  2. In a bowl, mash the garlic with a pinch of salt. Add the tomato, pepper, onion, jalapeño and cilantro; do not stir.

  3. Lightly brush both sides of the steaks with olive oil and grill over high heat until well-browned and medium-rare within, about 4 minutes per side. Transfer the steaks to plates and let rest for 5 minutes. Stir the salsa and season with salt and pepper. Serve the steaks with the salsa.

Suggested Pairing

These spicy T-bones need a powerful red. Chile's flagship red grape, Carmenère, has a spicy intensity that only improves the match.

Contributed By Photo © Tina Rupp Published June 2006

468754 recipes/smoky-spiced-t-bone-steaks-chilean-salsa 2013-12-06T23:49:38+00:00 Steven Raichlen grilling-barbecuing|barbecue-cookout|fathers-day|american|latin-american|4|weeknight-dinner june-2006,Steven Raichlen,smoky spiced steaks,t bone steaks,chilean salsa,grilled steak,grilling recipe recipes,smoky-spiced-t-bone-steaks-chilean-salsa 468754

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