Steak with Chipotle Butter and Roasted Zucchini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 21 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 102 milligrams
- Sodium
- 849 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 3 grams
- Protein
- 38 grams
- Sugar
- 9 grams
- Total: 30 min
- Active: 30 min
Ingredients
1 large sweet onion, cut into 1/2-inch wedges
2 zucchini (about 1 1/2 pounds), sliced on an angle into 1/2-inch-thick half-moons
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, at room temperature
1 chipotle chile pepper in adobo sauce, minced, plus 1 teaspoon sauce from the can
3 thin beef chuck steaks (about 1 1/2 pounds; 1/2 to 3/4 inch thick)
1 1/2 teaspoons adobo seasoning
1 ounce queso blanco cheese, crumbled (about 1/4 cup)
Fresh cilantro, for topping
Lime wedges, for serving
Directions
- Preheat the oven to 450˚ F. Toss the onion and zucchini with 1 tablespoon olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until tender and browned, 15 to 18 minutes.
- Meanwhile, mix the butter, chipotle and adobo sauce in a small bowl until well blended; set aside. Season both sides of the steaks with the adobo seasoning. Heat the remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the steaks and cook until browned, about 4 minutes per side for medium doneness. Transfer to a cutting board and let rest 3 minutes.
- Divide the onion and zucchini among plates. Top with the cheese and cilantro. Slice the steak and add to the plates. Top with the chipotle butter and serve with lime wedges.