Steaks with Mexican Spices and Chile Con Queso

Name: Steaks with Mexican Spices and Chile Con Queso
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons Grill seasoning; Grated zest of 2 limes; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons kosher salt; 4 1- inch thick strip steaks; 1 tablespoon butter; 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups milk; 1 1/2 cups shredded smoked cheddar cheese; 1 chipotle in adobo; 1 teaspoon or more if desired adobo sauce; salt; cilantro

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Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings

Steaks with Mexican Spices and Chile Con Queso

Heidi Pena

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An easy dinner packed with flavor, these Steaks with Mexican Spices and Chipotle con Queso are sure to be a hit with any meat lover.

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Ingredients

Servings

Steaks

2 tablespoons Grill seasoning
Grated zest of 2 limes
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons kosher salt
4 1- inch thick strip steaks 2 lbs total
1 tablespoon butter

Chipotle Con Queso

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups shredded smoked cheddar cheese
1 chipotle in adobo seeds removed, minced
1 teaspoon or more if desired adobo sauce
salt
cilantro

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Instructions

In a small bowl, combine the grill seasoning, lime zest, coriander, cumin, chili powder and salt. Rub the seasoning onto both sides of the steaks. Let the steaks sit at room temperature for 15 minutes.
Melt the butter in a large cast iron pan or a heavy skillet over high heat. (You may have to cook the steaks in batches - you don’t want to overcrowd them in the pan.) Add the steaks and cook for 5 minutes, then turn and cook the second side for 2-3 minutes for medium. Lower the heat while the steaks are cooking, if needed. Remove from the pan to a cutting board and let the steaks rest for 5 minutes before slicing.
Meanwhile, melt the butter in a sauce pan. Add the flour and whisk for a minute or two. Slowly whisk in the milk. Bring to a boil and let cook, whisking frequently, until it starts to thicken, 2-3 minutes. Stir in the cheese and the chipotle and sauce. Season to taste with salt. Turn the heat to low to keep warm.
Serve the steaks topped with the chipotle con queso and some fresh cilantro.