Smoky Spiced T-Bone Steaks with Chilean Salsa

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By
Steven Raichlen
Steven Raichlen

Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered the foremost authority on modern barbecue, he has published 32 books, including international bestseller The Barbecue Bible, and hosted a handful of television shows.

Food & Wine's Editorial Guidelines
Updated on May 23, 2017
Smoky Spiced T-Bone Steaks with Chilean Salsa
Photo: © Tina Rupp
Active Time:
30 mins
Total Time:
1 hr
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • Four 1-inch-thick T-bone steaks

  • 4 teaspoons pure chipotle powder

  • Salt and freshly ground pepper

  • 1 garlic clove, minced

  • 1 large beefsteak tomato, cut into 1/4-inch dice, with seeds and juices

  • 1 small green bell pepper, cut into 1/4-inch dice

  • 1 small sweet onion, finely diced

  • 1 large jalapeño, seeded and very finely chopped

  • 1/4 cup coarsely chopped cilantro leaves

  • Extra-virgin olive oil, for brushing

Directions

  1. Light a grill. Sprinkle each steak with 1 teaspoon of chipotle powder; season with salt and pepper. Let stand for at least 5 minutes and up to 20 minutes.

  2. In a bowl, mash the garlic with a pinch of salt. Add the tomato, pepper, onion, jalapeño and cilantro; do not stir.

  3. Lightly brush both sides of the steaks with olive oil and grill over high heat until well-browned and medium-rare within, about 4 minutes per side. Transfer the steaks to plates and let rest for 5 minutes. Stir the salsa and season with salt and pepper. Serve the steaks with the salsa.

Suggested Pairing

These spicy T-bones need a powerful red. Chile's flagship red grape, Carmenère, has a spicy intensity that only improves the match.

Originally appeared: June 2006

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