Chipotle Steak Au Poivre Recipe

Spoon pouring a creamy sauce over steak au poivre served on mashed potatoes and asparagus

4.60 from 5 votes

Chipotle Steak Au Poivre Recipe

This Chipotle Steak Au Poivre is a classic with a spicy twist. Ribeye gets marinated in a smoky chipotle paste, grilled to perfection then topped with a savory and creamy wine sauce.

Prep Time1 30

Cook Time20

Resting Time5

Total Time1 50

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 265kcal

Author: Jocelyn Delk Adams

Ingredients

For the Chipotle Steaks

2 beef ribeye steaks
2 tbsp adobo sauce from can of chipotle peppers
2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
1 tbsp minced garlic
1 tbsp chipotle chile powder
2 tsp ground cumin
salt and freshly ground pepper to taste

For the Sauce

1 tsp extra virgin olive oil
2 tbsp finely chopped shallots
1 tbsp minced garlic
1/2 cup reduced-sodium beef stock
1/2 cup dry red wine
1/4 tsp worchestershire sauce
1/4 tsp dried thyme leaves
3 tbsp heavy cream
freshly ground pepper

Instructions

For the Chipotle Steaks

In a heavy-duty blender or food processor, add adobo sauce, olive oil, lime juice, garlic, chile powder and cumin and blend until combined and smooth. Add chipotle marinade to a large re-sealable plastic bag.
Next, submerge steaks in re-sealable plastic bag completely coating all steaks. Marinade for an hour at room temperature. Disclaimer, this marinade is strong and gives a ton of flavor so no need to overdo it or make the steak too spicy. You’ve been warned.
Remove steaks from marinade and season with salt and ground black pepper. Place steaks on medium grill. Grill steaks for 3-5 minutes on each side depending on level of doneness you prefer and thickness of steaks. Transfer steaks to a plate and allow to rest for at least 5 minutes.

For the Sauce

Heat oil over medium heat until melted then add in shallots and cook for 1-2 minutes until tender.
Next add garlic and cook for only 30 seconds making sure not to burn.
Stir in beef stock, red wine, Worcestershire sauce and thyme and turn heat up to medium high and reduce liquid until about half mixture remains which takes about 12-16 minutes. Lastly turn down heat to medium-low and stir in heavy cream and season with black pepper and allow to thicken until it coats the back of a spoon (about 3-6 minutes) then serve over steaks.

Video

Notes

How to Store & Reheat Steak Au Poivre

Fridge: Keep leftover ribeye and sauce in separate airtight containers. The steak will hold up for about 3-4 days, and the sauce will stay good for 3-4 days too.
Freezer: For the best results, freeze the uncooked, marinated chipotle steak in a freezer bag for up to 2 months. You can also freeze the cooked steak, tightly wrapped in foil or in a freezer-safe bag, for about 2 months. Store the sauce separately in a freezer-safe container for 2 months as well.
Reheating: Warm the steak gently in a skillet over medium-low heat or in a 300°F oven until heated through. Reheat the sauce in a small saucepan on low, stirring until smooth, then spoon it over the steak right before serving.

Nutrition