|Nutritional Guidelines (per serving)|
|Servings: 2 pounds steak (2-4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is a fantastic way to add a southwestern flare to a porterhouse steak. With a quick sear on the grill, the chipotle paste locks in making this dish very flavorful.
- 2 pounds/900 g. porterhouse steak
- 2 to 3 cloves garlic (minced)
- 1 tablespoons/15 mL chili powder
- 3 tablespoons/45 mL oil (grapeseed, avocado, or canola)
- 2 teaspoons/10 mL sea salt
- 1/2 teaspoon/2.5 mL chipotle chili powder
Combine garlic, chili powder, salt, oil and pepper in a small bowl.
Mix until it forms a thick paste. Rub paste over the entire surface of the steak.
Wrap steak in plastic wrap and refrigerate for several hours.
Grill steak over as high a heat as you can for 2 minutes. Flip and continue grilling for 2 more minutes.
Move to a cooler part of the grill or reduce heat to medium and continue grilling until done. About 4 minutes per side.