Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee unsalted butter, softened | ||
| 1 chipotle chile (from can of chipotles in adobo sauce), minced | ||
| 1 tbsp. adobo sauce (from can of chipotles in adobo sauce) | ||
| 2 tsp. lime juice | ||
| 4 (about 4 ounces each) Kansas City Strip fillet steaks | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- For chipotle butter, combine butter, minced chile, adobo sauce and lime juice, mashing with a fork or spoon. Form into a log shape in plastic wrap. Chipotle butter can be refrigerated for up to two weeks.
- Meanwhile, season steaks with salt and pepper. Grill over medium-high heat 5 to 10 minutes per side or until desired doneness. Serve each steak with 1 tablespoon chipotle butter, reserving remaining butter for another use.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 110mg
- Sodium: 80mg
- Total Carbohydrates: 0g
- Protein: 25g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 4%