This spicy marinated Chipotle Grilled Filet Mignon Steak is excellent paired with a delicious and cooling Mango Salsa. The steaks soak in the spicy flavors and the heat increases the longer the steaks are in the marinade. Throw the marinated steaks on the grill right before you are ready to eat and serve.
I also provide meat temperature guides so you can grill your steak to perfection whether you prefer medium or rare. Never serve an over-cooked steak again!
Cooking the Perfect Steak – Learn how to cook the perfect steak.
Check out all of Linda’s Beef Recipes using various cuts of beef. Please check out my Easy Summer Grilled Chipotle Filet Dinner Menu which includes this Chipotle Grilled Filets.
- 4 Filet Mignon steaks (about 6 ounces each and 1 inch thick)
- Coarse salt
- 1/4 cup olive oil
- 3 tablespoons canned chipotle chiles in adobo sauce, finely minced*
- 3 tablespoons lime juice, freshly squeezed (2 medium limes)
- 1 tablespoon honey
- 1 tablespoon garlic, minced
- 1/4 cup cilantro leaves, chopped
- Pinch of salt
- 2 mangoes, peeled and cut lengthwise around the pit into slices and then diced
- 1 1/2 cups black beans, cooked and drained (or canned and drained)
- 1/4 cup red bell pepper, diced
- 2 scallions, sliced
- 1/2 jalapeno chile pepper, seeded and minced (or to taste)
- 1 to 2 tablespoons cilantro leaves, fresh, minced
- Juice of 1 fresh-squeezed lime
- Salt to taste
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.
Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that some people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.
Place steaks onto hot grill of your barbecue and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Your steak is done when the internal temperature registers 120 to 130 degrees F. on your instant-read meat thermometer:
Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked steak sit before serving!
When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil, and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees internal temperature after it is removed from the oven) and the juices redistribute.
Serve your perfectly cooked steaks with the prepared Mango Salsa.
Makes 4 servings.
Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro, and salt in a blender; puree until smooth.
In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro, and lime.
* 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.
Source: Recipe and photo from the cookbook Let’s Grill by Frederick J. Simon and John Harrison.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Additional Outstanding Steak Recipes:
Beef Tenderloin Steaks Stuffed with Morels
Grilled Beef Tenderloin in Cabernet Sauce
Grilled Filet Mignon or T-Bone Steaks
Individual Beef Wellingtons witn Peppercorn Sauce