Chipotle Grilled Filets, Beef Recipe, Steak Recipe

Chipotle Grilled Filets

Recipe and photo provided by the cookbook Let’s Grill by Frederick J. Simon and John Harrison.

Check out all of Linda's Beef Recipes using various cuts of beef, and Cooking the Perfect Steak.

Don't forget to check out my Easy Summer Grilled Chipotle Filet Dinner Menu which includes this Chipotle Grilled Filets.

Chipotle Grilled Filets

Chipotle Marinade (see recipe below)
4 filet mignon steaks (about 6 ounces each and 1¼ inches thick)
Mango Salsa (see recipe below)
Coarse Salt

Prepare Chipotle Marinade. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight. Meanwhile, prepare the Mango Salsa.

Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Season the steaks liberally with salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness:

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve steaks with prepared Mango Salsa.

Makes 4 servings.

Chipotle Marinade:
¼ cup olive oil
3 tablespoons canned chipotle chiles in adobo sauce, finely minced*
3 tablespoons freshly squeezed lime juice (2 medium limes)
1 tablespoon honey
1 tablespoon minced garlic
¼ cup chopped fresh cilantro leaves
Pinch of salt

* Chipotle chiles - dried, smoked jalapenos - can be purchased dried or canned in a spicy adobo sauce. Since dried chiles need to be rehydrated for 20 minutes in warm water, I prefer the convenience of canned-and the adobo sauce is extremely flavorful.

Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro, and salt in a blender; puree until smooth.

Mango Salsa:
2 mangoes, peeled and cut lengthwise around the pit into slices and then diced
1½ cups cooked and drained black beans (or canned and drained)
¼ cup diced red bell pepper
2 scallions, green and white parts, sliced
½ jalapeno chil pepper, seeded and minced
1 to 2 tablespoons minced fresh cilantro leaves
Juice of 1 lime
Salt to taste

In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro, and lime juice. Season with salt.