5 tbsp. Tabasco brand Chipolte Pepper Sauce, divided
Salt to taste
1 tbsp. chopped fresh chives
This, and the Smoky Stuffed Potatoes recipe, are courtesy of a Tabasco® ad in a coupon section of the newspaper. Cherie tried them both and was impressed with both the hot sauce and the flavor it gave the food.
| 4 (12 oz.) boneless rib eye steaks cut 1" thick 5 tbsp. Tabasco brand Chipolte Pepper Sauce, divided Salt to taste |
|
4 tbsp. butter, softened 1 tbsp. chopped fresh chives |
1. Rub each steak on both sides with 1 tbsp. Tabasco Chipolte Sauce and salt; cover and refrigerate at least one hour.
2. Combine butter, chives and remaining 1 tbsp. Chipolte Sauce; mix well and chill.
3. Place steaks on a broiler pan 3" to 4" from heat and broil 4 to 5 minutes per side for medium-rare.
(Note: we grilled outdoors over a medium fire for seven minutes per side.)
4. Serve immediately and top with Chipolte-Chive Butter and, if desired, additional Chipolte Sauce.
Makes 4 servings.