Smoky Spiced T-Bone Steaks with Chilean Salsa
© Tina Rupp

Smoky Spiced T-Bone Steaks with Chilean Salsa

  • ACTIVE: 30 MIN


  1. Four 1-inch-thick T-bone steaks
  2. 4 teaspoons pure chipotle powder
  3. Salt and freshly ground pepper
  4. 1 garlic clove, minced
  5. 1 large beefsteak tomato, cut into 1/4-inch dice, with seeds and juices
  6. 1 small green bell pepper, cut into 1/4-inch dice
  7. 1 small sweet onion, finely diced
  8. 1 large jalapeño, seeded and very finely chopped
  9. 1/4 cup coarsely chopped cilantro leaves
  10. Extra-virgin olive oil, for brushing
  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.