provided by Omaha Steaks
Chipotle Grilled Filets with Black Bean-Roasted Mango Salsa
Marinade and Steaks
¼ cup olive oil
3 tablespoons canned chipotle chiles in adobo sauce
3 tablespoons freshly squeezed lime juice (2 medium limes)
1 tablespoon honey
1 tablespoon grilled garlic
¼ cup chopped fresh cilantro leaves
Pinch of salt
4 filet mignon steaks (about 6 ounces each and 1¼ inches thick)
Salsa
2 mangoes, peeled and cut lengthwise around the pit into slices
1½ cups cooked and drained black beans (or canned and drained)
¼ cup diced red bell pepper
2 scallions, green and white parts, sliced
½ jalapeno chile, seeded and minced
½ tablespoon minced fresh cilantro leaves
1 tablespoon freshly squeezed lime juice (1/2 large lime)
Salt to taste
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, we prefer the convenience of canned-and the adobo sauce is extremely flavorful.
Place the oil, chiles, lime juice, honey, garlic, cilantro, and salt in a blender and puree until smooth. Transfer to a nonreactive baking dish and add the steaks. Let marinate at room temperature for 30 minutes.
Meanwhile, to prepare the salsa, grill the mango slices over direct medium heat for 5 minutes. (Use a grilling basket or set the slices on a metal rack placed at 90 degrees to the grilling rack.) Remove, dice, and transfer to a mixing bowl. Add the beans, bell pepper, scallions, chile, cilantro, and lime juice. Season with salt.
Remove the steaks from the marinade and grill over direct medium-high heat for 4 to 5 minutes for medium-rare, about 6 minutes for medium, or to the desired doneness. Serve with the salsa.
Credit to:
Let’s Grill authored by Frederick J. Simon (Owner and Vice-President of Omaha Steaks International) and John Harrison.
Serves: 4
Suggested Wine Pairing:
Rancho Zabaco® Sonoma Heritage Vines Zinfandel
