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Chipotle Steak Au Poivre - Grandbaby Cakes
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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 hour 30 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 265kcal

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

It is crucial that you allow your steak to rest before cutting into it and serving.  If you cut into it directly after cooking, the juices will run clear causing your steak to be drier.  

Nutrition

Calories: 265kcal | Carbohydrates: 4g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 191mg | Potassium: 297mg | Vitamin A: 610IU | Vitamin C: 3.1mg | Calcium: 26mg | Iron: 2.2mg