1 can Chipotles in Adobo sauce
2 green bell peppers, cut into 8 pieces
4 jalapenos, stems removed, cut in half
4 T-bone steaks
Creamy Avocado Sauce:
6 tomatillos, cleaned and quartered
3 serranos, sliced, stem removed
1/4 cup water
2 oz. cream cheese
1 ripe avocado, seeded and removed from skin
1 tablespoon cilantro, finely chopped
For puree: Take one can of Chipotles in Adobo sauce, pour contents into a blender, add 1
or 2 tsp of water, blend to a smooth consistency, adding more water if necessary.
Place T-Bone Steaks in a plastic bag, and add 2 tablespoons of the marinade for each
steak you want to marinate. Allow the puree to cover the steaks, and refigerate for at least 2
hours, up to 24 hours.
Preheat grill to a medium heat, grill steaks over direct heat for 7 to 10 minutes
per side, to desired doneness. Serve with grilled peppers and Creamy Avocado Sauce.
For vegetables, in a lightly oiled grill pan, or grill wok, place peppers brushed with olive oil over
direct heat for 15 to 20 minutes. Toss every few minutes to avoid charring.
Creamy Avocado Sauce:
In a small saucepan, bring water to a boil, add tomatillos and serranos.
Cover and simmer 7-10 minutes, until tomatillos are soft.
Stir in cream cheese, remove from heat, allow to melt.
Transfer mixture to blender, add avocado and cilantro, blend until smooth.
2 green bell peppers, cut into 8 pieces
4 jalapenos, stems removed, cut in half
4 T-bone steaks
Creamy Avocado Sauce:
6 tomatillos, cleaned and quartered
3 serranos, sliced, stem removed
1/4 cup water
2 oz. cream cheese
1 ripe avocado, seeded and removed from skin
1 tablespoon cilantro, finely chopped
For puree: Take one can of Chipotles in Adobo sauce, pour contents into a blender, add 1
or 2 tsp of water, blend to a smooth consistency, adding more water if necessary.
Place T-Bone Steaks in a plastic bag, and add 2 tablespoons of the marinade for each
steak you want to marinate. Allow the puree to cover the steaks, and refigerate for at least 2
hours, up to 24 hours.
Preheat grill to a medium heat, grill steaks over direct heat for 7 to 10 minutes
per side, to desired doneness. Serve with grilled peppers and Creamy Avocado Sauce.
For vegetables, in a lightly oiled grill pan, or grill wok, place peppers brushed with olive oil over
direct heat for 15 to 20 minutes. Toss every few minutes to avoid charring.
Creamy Avocado Sauce:
In a small saucepan, bring water to a boil, add tomatillos and serranos.
Cover and simmer 7-10 minutes, until tomatillos are soft.
Stir in cream cheese, remove from heat, allow to melt.
Transfer mixture to blender, add avocado and cilantro, blend until smooth.