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Smoky Spiced T-Bone Steaks with Chilean Salsa

slideshow  More Steak Recipes

  • Total Time:
  • 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


  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

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