Recipes Smoky Spiced T-Bone Steaks with Chilean Salsa Be the first to rate & review! More Steak Recipes By Steven Raichlen Steven Raichlen Instagram Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered the foremost authority on modern barbecue, he has published 32 books, including international bestseller The Barbecue Bible, and hosted a handful of television shows. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 30 mins Total Time: 1 hrs Yield: 4 Ingredients 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 Directions 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. In a bowl, mash the garlic with a pinch of salt. Add the tomato, pepper, onion, jalapeño and cilantro; do not stir. 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. Rate it Print