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I love the world we live in today. My mom is a great cook, and I grew up eating wonderful home cooked meals. She had a small collection of cookbooks, but it wasn’t unusual to see the same rotation of meals in our house. I’m definitely not complaining, because some of the meals she made remain my favorite (I really need to make her enchiladas one of these days…) but I love that so many recipes are so easily accessible today. There are cookbooks galore, but along with that, you have an endless supply of recipes online, from television shows, and magazines. I tell you, I have to use every ounce of willpower that I have every time I go to the grocery store, or else I’d end up with a stack of foodie magazines taller than I am. But really, I never feel badly about buying a food magazine, because I know that it will get used. Maybe not this month, but one month down the road, I will pull that magazine out and find a fantastic meal out of it. I’m sure my future kids one day will claim that I am a pack rat, but then I will just have to remind them of the food they were able to eat growing up and where I found those recipes.

If you are a regular reader of my blog, you will know that there are 2 magazines that I cook from and post about on a regular basis. Cooking Light and Every Day with Rachael Ray. There are many others I love, like Gourmet and Bon Appetit, (along with many others), but Cooking Light and Every Day are right up my alley. Real, every day food for real, every day people. And here is yet another great recipe from one of these magazines.

When I found this recipe, I thought it would be a good one, but I wasn’t expecting anything extraordinary or stand out. But after eating, my husband claimed that he could eat this every day and be happy. Well, I know very well that he would not be happy eating the same meal every day, and neither would I, but I took that as a very good sign.

The recipe calls fro smoked cheddar, but I had a hard time finding it. I ended up finding a smoked cheddar/swiss mix at the deli counter, and it worked just as well, in my opinion. We have been trying to pinch pennies lately, especially with the price of groceries today, so I went a little cheap and bought a cheap cut of steak, but it was still delicious and flavorful. And the salad – it is the definition of simplicity, but it is very refreshing and one of my favorite side dishes that I have made. And I can’t wait to make it again when we get some fresh tomatoes from our garden.

So if you’re like me and you like to keep a hold of your food magazines, maybe it’s time to look in one of those back issues to see if you can find a winner hiding!Mexican-Spiced Steak with Chipotle con Queso Sauce and Avocado Salad
from Every Day with Rachael Ray November 2006

Serves 4

2 tablespoons grill seasoning, such as McCormick Grill Mates Montreal Steak Seasoning
Grated zest of 2 limes
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
Four 1-inch thick strip steaks (8 oz. each)
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups shredded smoked cheddar cheese
2 tablespoons finely chopped canned chipotle in adobo sauce
salt
Extra virgin olive oil, for drizzling
2 Hass avocados – pitted, flesh scooped out and cut into a large dice
2 tomatoes, cut into a large dice
1 small red onion, thinly sliced
Juice of one lemon
2 tablespoons chopped cilantro

In a small bowl, combine the grill seasoning, lime zest, coriander, cumin and chili powder. Work the dry rub into the steaks on both sides; set the steaks on a plate and let stand for 15 minutes.

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling, 3 to 4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce the heat to the lowest setting and keep the sauce warm.

Drizzle a little EVOO on a large griddle or in a heavy skillet; spread the oil evenly with a bunched-up paper towel. Heat the pan over high heat until just smoking. Add the steaks and cook for 5 minutes, lowering the heat if needed. Flip and cook for 2 to 3 minutes for medium. Remove and let rest for 5 minutes.

Slice the steaks and top with the chipotle-cheese sauce. Serve the avocados, tomatoes and red onion alongside the steaks. Sprinkle the salad with salt, lemon juice and EVOO. Top the steaks and salad with the cilantro.

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26 Responses to Mexican-Spiced Steak with Chipotle con Queso and Avocado Salad

  1. Ann says:

    Really fabulous! You’ve done a very hard thing, too… which is to get an appealing photo of rare meat. Nicely done!

  2. katskitchen says:

    That looks great, and not too difficult. I’ve never cooked with or bought chipotles in adobo sauce. I think my husband would like this one. Thanks!

  3. Lore says:

    That sauce looks mighty good to me!

  4. Katie B. says:

    Beautiful plating!! I think I could look at that picture every day and be happy – so I KNOW eating it would be even better!! :)

  5. Paula says:

    This looks terrific! Perfect for summer!

  6. kat says:

    oh that sounds so good & perfect for a hot day…hmm maybe i can cook the sauce on the side burner of the grill

  7. Katerina says:

    I am so with you on the real food for real people thing. Every Day and Cooking Light are two of my favorites too. I also love Canadian Living.. but of course that is a canadian thing.

  8. nicole says:

    It all looks good.

  9. glamah16 says:

    I had to throw away boxes of magazines when CS movedin. The only ones I kept are food related.Its weird though. I save them but dont go back to them. Need to change that.Thats a nice hearty salad.

  10. javagirlkt's cookin' says:

    Cooking Light and Every Day with Rachael Ray are my two favorites too!

    This dish looks really, really good :)

  11. breadchick says:

    Deborah!! I’m drooling over here!!!!

  12. Elle says:

    I love everything in there, so it’s got to be good! Looks great–wonderful photos!

  13. chocolate shavings says:

    That looks great! Simple and tasty!

    http://www.chocolateshavings.ca

  14. RecipeGirl says:

    My kind of meal. YUmmO.

  15. Jenny says:

    This looks so yummy Deborah! And that Chipotle con Queso Sauce, I would probably lick the plate clean!

  16. Grace says:

    key words: mexican, chipotle, QUESO, and avocado. clearly, this is a meal tailor-made for me. i guess i need to stop giving ms. ray such a hard time…

  17. Dharm says:

    That looks so delicious!! I love the pic of the meat.. yummy!

  18. noble pig says:

    Okay, melted cheese on meat, that is so for me. I just love it!

    Love the pictures too.

  19. Sylvie says:

    Deborah, that looks fantastic.

  20. JennDZ - The Leftover Queen says:

    That is a really gorgeous photo! So impressive as meat generally does not photograph well! I agree completely – I love that we are able to access to many great and different recipes anytime we want!

  21. Vicarious Foodie says:

    Mmmm I could go for some of that cheese sauce. Looks delish!

  22. Kevin says:

    That looks like a really tasty meal!

  23. Emiline says:

    Yum! Looks great.

    You’d probably like that little Martha Stewart cooking magazine. It’s like Every Day.

    Smoked cheddar is the one cheese that’s easy to find here! Ha ha! Can you believe that?

  24. Katie says:

    Hi Deborah,

    I have tagged you on my blog for a meme.

    Thanks :)

  25. kamailesfood says:

    Mmm…this looks mouth wateringly good!

  26. Mary says:

    Your steak looks fabulous! I love Rachel Ray Everyday. And I’m so jealous you have tomatoes already. Mine are just big bushes so far.

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