Author

flavorslutofficial

Bibimbap

by flavorslutofficial

A vibrant Korean dish that features easy to find ingredients, loads of vegetables, and steaming hot rice. Short on time? The vegetables can be prepared a few days in advance as they only get tastier the longer they sit! Yum!

Bibimbap

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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: main
Cuisine: Korean
Servings: 4
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Ingredients:
 
  • 1 lb ground beef
  • 3 Tbsp GF soy sauce
  • 2 tsp sesame oil
  • 2 Tbsp sesame seeds (plus 1 teaspoon)
  • 1 Tbsp rice wine vinegar (plus 1 teaspoon)
  • 4 Tbsp sugar (plus 1 teaspoon)
  • 8 cloves garlic (minced)
  • 1 tsp mirin
  • 3 Tbsp Korean fermented red pepper paste (ensure yours is GF!)
  • 1 large bunch green onions (sliced)
  • 12 oz mung bean or soy bean sprouts
  • 16 oz baby spinach
  • 1 oz dried shiitake mushrooms
  • 1 large English cucumber (also called hot house)
  • 1 large carrot (julienned, matchstick cut)
  • 4 eggs
  • 2 tsp vegetable oil
  • 2 ½ tsp kosher salt
  • 4 portions short grain white rice (cooked, should be hot for serving)
Instructions:
  • fill a large pot with water and 2 tsp kosher salt, bring to a boil. While waiting for the water to boil thinly slice the English cucumber leaving the seeds and skin on. Place the sliced cucumber into a bowl and add ½ tsp kosher salt. Toss the cucumbers so they're all coated with the salt and set aside.
  • When the water has come to a boil move 2 cups of the boiling water into a heat proof bowl or mug and add the dried shiitakes to it. Allow to sit for 20 minutes.
  • While the shiitakes are rehydrating add the bean sprouts to the boiling water and cook for 2 minutes. When cooked using a spider, a fine mesh strainer, or tongs move the bean sprouts to a colander. Do not drain the boiling water from the pot.
  • Rinse the bean sprouts under cool water and when they are cool enough to handle squeeze the water from them. Add the squeezed bean sprouts to a bowl and add 2 cloves minced garlic, 2 sliced green onions, 2 tsp gf soy sauce, and 1/2 tsp sesame oil. Mix together so the bean sprouts are coated and set aside.
  • Next add the spinach to the boiling water and cook for 2 minutes or until the spinach has turned bright green and has become soft. Pour the spinach into a colander over the sink draining the boiling water. Save the pot for cooking the beef. Rinse the spinach with cold water and squeeze the water from the spinach. Move the squeezed spinach to a bowl and add 2 tsp gf soy sauce, 1 tsp sugar, 2 cloves minced garlic, 1 Tbsp sesame seeds, and 1 tsp sesame oil. Mix together well, and set aside.
  • Remove your shiitake mushrooms from the water and trim the stems off. Slice the mushrooms into strips and place them into a bowl and add 1 tsp gf soy sauce. Set aside.
  • Your cucumbers by now should have water surrounding them in the bowl. Rinse the cucumbers and squeeze the water from them. Move the squeezed cucumbers to a bowl and add 1 tsp gf soy sauce, 1 tsp mirin, 1 tsp rice wine vinegar, ½ tsp sesame oil, and 1 tsp sesame seeds. Mix together well, and set aside.
  • Julienne your carrots. Place in a bowl and set aside.
  • In the pot used to boil your water wipe the pot dry. and add 1 tsp vegetable oil. Over medium-high heat add the ground beef, remaining sliced green onion, and 4 cloves minced garlic, and 1 Tbsp soy sauce. Brown the beef and then add 1 Tbsp fermented red pepper paste, 1 Tbsp rice wine vinegar, 2 Tbsp sugar, 1 Tbsp sesame seeds and stir well. Cook for 2 minutes longer and remove from heat. Taste for seasoning and adjust as necessary.
  • In a small bowl whisk together 2 Tbsp fermented red pepper paste, 2 Tbsp sugar and 2 Tbsp water. This is a sauce to drizzle over the top. Thin with more water as desired.
  • In a small skillet over medium-high heat add 1 tsp vegetable oil and crack your eggs into the pan. Fry your eggs until desired doneness and remove from the pan.
  • To assemble: Place rice at the bottom of the bowl and top with desired amount of each of your prepared vegetables, meat, and a fried egg. Drizzle the sauce over and mix everything together before eating. Enjoy!

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Growing up one of my favorite places to eat was this little Thai restaurant near our house called Thai O’cha. If you’re in San Antonio you should 100% go eat there. The staff are friendly, the food is delicious, the atmosphere is cozy, and every time I visit home I make a point of eating there. It’s that good!

My mom’s favorite dish before she became a vegan was Thai Beef Salad ordered “Thai hot” which really just means that shit was SPICY and mom was a real one. My version brings back all the flavors of that dish, which quickly became one of my favorites as well, but makes the spice level tolerable for those of us who could never handle the heat of Thai hot or *ahem* the aftermath lolol. 

Thai Beef Salad (Yum Nua)

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Thai
Servings: 4
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Ingredients:
 
  • 2 10oz steaks, cut of your choice (I used ribeyes, sliced )
  • 1 tsp vegetable oil
  • ¼ cup fish sauce
  • 2 Tbsp GF soy sauce
  • 8 cloves garlic (minced)
  • 1 Tbsp ground black pepper
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp sugar
  • 1 tsp ground lemongrass paste
  • 1 bunch cilantro (leaves only, finely chopped)
  • 2 English cucumbers (sliced ¼" thick)
  • 4 tomatoes (cut into 6 wedges each)
  • ½ cup red onion (sliced *optional)
  • 2 Serrano peppers (minced)
  • 2 limes (juiced)
  • 4 portions cooked white rice (I used jasmine)
Instructions:
  • In a small bowl combine 1 Tbsp fish sauce, 1 Tbsp GF soy sauce, 2 cloves minced garlic, 1 Tbsp black pepper, and 1 Tbsp rice wine vinegar. Whisk together and add your sliced steak, coat well, and marinate for 10 minutes.
  • While steaks are marinating in a large bowl combine 6 cloves of minced garlic, 1 Tbsp GF soy sauce, 3 Tbsp fish sauce, 2 minced serrano peppers, 1 Tbsp sugar, 1 tsp lemongrass paste, lime juice, and cilantro. Whisk together and add the red onion if using, cucumber, and tomatoes. Toss together and set aside.
  • In a pan over medium high heat add the tsp vegetable oil. Remove your sliced steak from the marinade and shake off the excess. Cook your sliced steak until done to your liking. About 5 minutes.
  • Add the cooked steak to the bowl with the seasoned cucumbers, onion, and tomatoes. Toss together to coat everything in the juices at the bottom of the bowl.
  • Divide into four portions and serve over hot rice. Pour any extra juices over top and enjoy!

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Shashouka is a popular and delicious Mediterranean egg dish eaten at anytime of the day! If spice is your thing you could easily dial it up!

Feel free to customize this dish to suit your tastes as the only must have ingredients are the eggs, tomatoes, and accompanying spices. Goat cheese is a delicious tangy option, but if it isn’t your style feta, queso fresco, and leaving the cheese out completely all work beautifully here as well!

Shakshouka

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Main Course
Cuisine: Mediterranean, Middle Eastern
Servings: 4
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Ingredients:
 
  • 8 eggs
  • 28 oz can whole San Marzano tomatoes
  • 1 cup water
  • 1 large onion (chopped)
  • 1 lb eggplant (chopped)
  • 6 cloves garlic (minced)
  • ¼ cup olive oil
  • 15 oz cherry peppers in brine (chopped, stems removed)
  • 2 Tbsp cherry pepper brine
  • 1 ½ tsp ground cumin
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 oz goat cheese (*optional)
  • 2 Tbsp fresh parsley (chopped *optional)
Instructions:
  • In a bowl add the whole canned tomatoes with their juices and squeeze the tomatoes with your hands to break them up, add the paprika, 1 tsp cumin, chopped cherry peppers, and 2 Tbsp cherry pepper brine. Stir and set aside.
  • In a large pan over medium-high heat add 1 Tbsp olive oil and the chopped onion. Cook until the onion is soft and beginning to brown about 5 minutes.
  • Add the remaining 3 Tbsp oil and eggplant and continue to cook until the eggplant is soft about 7-10 minutes. When the eggplant is soft add 1 tsp salt, 1 tsp black pepper, and the garlic. Toss to coat the eggplant and onion. Cook until the garlic is fragrant, about 1 minute.
  • Reduce your heat to medium and add your bowl of tomatoes and peppers to the pan. Allow to simmer for 5 minutes, stirring occasionally. Add 1 cup of water and stir again.
  • In the pan with the back of a spoon or rubber spatula gently make holes in the sauce and crack one egg into each hole. When all the eggs have been added cover your pan and simmer for 5-7 minutes or until the egg whites are fully cooked.
  • When ready to serve sprinkle the goat cheese, ½ tsp cumin, and parsley over top. I serve this dish with GF tortillas, flat bread, or rolls. Enjoy!

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Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

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Ingredients:

 

  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:

  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

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Much like in my chickpea vindaloo recipe you’ll need Kashmiri chile to provide the appropriate amount of heat and color. Kashmiri chile powder is easily found online or at your local Indian market place.

Since tandoori chicken uses a yogurt based marinade it needs lots of time to be able to penetrate the chicken. Allowing the chicken to marinate overnight is best, but at the minimum you will need eight hours. Thankfully the marinade comes together in less than 5 minutes, so you can mix it up and forget about it until dinner time!

Tandoori Chicken

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Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 1 day
Total Time: 1 day 15 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 8 boneless skinless chicken thighs
  • 1 Tbsp vegetable oil
  • 1 cup whole milk yogurt
  • 1 Tbsp grated fresh ginger
  • 6 cloves garlic (minced)
  • 1 Tbsp ground fenugreek
  • 1 lemon (juiced)
  • 1 Tbsp curry powder or garam masala
  • 1 tsp ground cumin
  • ¼ tsp celery seed
  • ¼ tsp ground clove
  • 1 tsp ground coriander seed
  • ½ tsp mustard powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 limes (*optional for squeezing over when done)
Instructions:
  • In a large bowl combine all ingredients and coat the chicken thighs well. Cover and allow to marinate in the fridge overnight or for 8 hours minimum.
  • When ready to cook heat a grill to roughly 425°F and cook the chicken thighs for 5-7 minutes per side or until the internal temperature has reached 165°F.
  • When the thighs are fully cooked remove them from the grill and allow them to rest 2 minutes before serving and squeeze lime juice over top. Enjoy!

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Fresno peppers are a delicious pepper that grows out here in California. They resemble a jalapeno, but are fruitier in flavor and rest somewhere between the heat level of a jalapeno and a serrano. They’re so good!

That being said they are a little on the pricier side sometimes soaring as high as almost nine dollars a pound. Ouch! So if Fresno chiles aren’t in the budget feel free to use green or red jalapenos and mix 2 teaspoons of sriracha into the goat cheese mix. Since sriracha is made from Fresnos you’ll get the flavor without the high price. Fig jam would also be a delicious addition here if apricot isn’t…your jam lol.

California Poppers

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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 8 large Fresno chiles
  • 8 strips bacon
  • 6 oz goat cheese
  • 2 oz cream cheese
  • 2 Tbsp apricot preserves
  • 16 toothpicks (*optional)
Instructions:
  • Preheat your oven to 400°F
  • Slice the tops off of your Fresno peppers and slice in half length wise. Discard the seeds.
  • In a bowl mix together the goat cheese, cream cheese, and apricot preserves.
  • Slice the bacon in half, leaving you with 16 short slices of bacon.
  • Fill the hollowed out peppers with the cheese mixture and wrap each pepper with bacon. You can secure the bacon with toothpicks if desired.
  • Bake for 20 minutes or until the bacon is cooked to your liking. If you own a smoker you can also smoke these bad boys for one hour at 300°F for a delicious smokey treat. Enjoy!

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This light and fresh salad provides a delicious hit of lemon and texture in every bite. By using breadcrumbs instead of croutons and shredding the Parmesan instead of shaving it the salad stays consistent throughout.

If you can’t find prepackaged baby super greens using Arugula in it’s place is a great substitute. We chose to top this salad with grilled chicken, but the simple marinade also works beautifully on salmon, and even white beans and avocado!

Lemon Super Greens Salad

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, main, Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 lb chicken breast
  • 5 oz baby super greens
  • 5 oz arugula
  • 4 lemons
  • 1 cup Shredded Parmesan cheese
  • ½ cup GF panko breadcrumbs
  • 1 Tbsp salted butter (melted)
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp pepper
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp mustard powder
  • 1 ½ tsp garlic powder
  • 1 tsp dried parsley
Instructions:
  • Preheat your oven to 350°F and if you are making the chicken to top the salad, set your grill to high. Around 400°F.
  • On a baking tray combine the breadcrumbs, melted butter and ½ tsp garlic powder. Combine and spread into and even layer. Bake for 10 minutes until a deep golden brown and set aside.
  • In a small bowl combine the juice and zest of one lemon, the balsamic vinegar, dried parsley, remaining garlic powder, ½ tsp salt, and ½ tsp pepper. Whisk together and add the chicken breast. Coat both sides of the chicken breast and set aside.
  • In a small jar with a lid or small bowl combine: the zest of one lemon, the juice of two lemons, 3 Tbsp olive oil, chili powder, mustard powder, cumin, and remaining salt and pepper. Shake or whisk together, and taste for seasoning. This is your salad dressing.
  • Grill your chicken breast for 7-10 minutes per side or until the internal temperature in the thickest part of the breast has reaches 165°F. When cooked remove from the grill and allow to rest for 2 minutes, and slice.
  • In a large bowl add the arugula and baby super greens. Sprinkle on the toasted breadcrumbs, and the shredded Parmesan. Mix or shake together your dressing and pour the entire contents over the salad. Mix the salad together with your hands coating everything well.
  • Plate your dressed salad and top with the sliced chicken breast. Squeeze the remaining lemon over top and enjoy!

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Jeera rice is a delicious and easy rice from the northern region of India. It’s flavorful enough to enjoy on it’s own, quick enough to make it to your weeknight rotation, and the perfect accompaniment to curries and heavily spiced dishes. Balance is the name of the game here! Cumin seeds are surprisingly high in antioxidants, iron, and help to promote digestion making this side dish not only a delicious choice, but a healthy one too!

Dairy not your thing? Try it with vegan butter!

Jeera Rice (cumin rice)

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 1 ½ cups Basmati, or long grain white rice
  • 2 Tbsp butter
  • 2 4" cinnamon sticks
  • 1 bay leaf
  • 1 Tbsp cumin seeds
Instructions:
  • Wash the rice until the water runs clear, drain, and set aside.
  • In a small pot over medium-high heat add the butter and allow it to melt.
  • When the butter has melted add the cumin seeds, cinnamon sticks, and bay leaf. Cook stirring constantly for 1 minute, and add the rice. Coat the rice in the butter and cook for 2 minutes longer.
  • Shut the heat to your pan off and look at your hand so your palm is facing you. Look at your index finger. The first line of your finger closest to your finger tip is the PERFECT measure for water to rice ratios. On a flat surface place your fingertip on top of the rice and fill with water until it reaches that line. Be careful of the hot pan!
  • Place the pot back over medium-high heat and bring the rice and water to a boil. Turn the heat to low and cover leaving a small gap to allow steam to escape. Follow the cook time instructions on the package for your rice. Cooking should take roughly 10-20 minutes depending upon your rice selection.
  • This recipe also works in a rice cooker if you have one available! Just place the toasted rice and spices into the cooker, cover with a the appropriate amount of water, and allow the cooker to work it's magic.
  • When your rice is cooked fluff it up with a fork or rice paddle and remove the cinnamon sticks and bay leaf. Serve with your favorite dish and enjoy!

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With all the fires raging here in California coupled with the 100+ degree heat I wanted to make something to cool us off! This tropical shrimp ceviche is fresh, cooling, and easy. I use precooked shrimp for two reasons: To ensure the shrimp is truly cooked all the way through and to cut the waiting time from overnight to one hour. Try this ceviche on tostadas, scooped in chips, in soft tacos, or with a spoon. We serve it with lots of avocado and Valentina picante sauce. So refreshing!

Tropical Shrimp Ceviche

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Prep Time: 10 minutes
Resting time: 1 hour
Total Time: 1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: Caribbean, Mexican
Servings: 4
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Ingredients:
 
  • 1 lb cooked shrimp (cleaned, shells removed)
  • 15 limes (juiced)
  • ¼ cup pineapple juice
  • 1 mango
  • 1 yellow bell pepper
  • 1 bunch green onions
  • 2 shallots
  • 1 habanero pepper, or two jalapenos (seeds removed)
  • 2 roma tomatoes (pulp removed)
  • 1 cucumber (seeds removed)
  • 1 bunch cilantro (leaves only)
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 1 avocado (*optional)
  • Valentina picante sauce (*optional)
Instructions:
  • Squeeze the limes into a large bowl, and add the pineapple juice.
  • Finely chop all the remaining ingredients, except the avocado and add to the bowl with the lime and pineapple juice. Add the salt and pepper over top.
  • Toss all the ingredients together coating everything in the lime and pineapple juice. Allow to marinate for one hour, and when ready to serve top with the avocado.
  • Serve chilled with chips or tostadas and top with Valentina if desired. Enjoy!

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Using a smoker makes even the most coveted cuts of steak even better! No smoker? No problem! Just set your grill to high (around 450 degrees F.) and follow the recipe as is.

You can also make this butter in bulk ahead of time and store it in the freezer tightly wrapped for up to 6 months!

Smoked Ribeyes With Chipotle Butter

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 10 oz Ribeye steaks
  • 4 Tbsp butter (softened)
  • 2 tsp chopped chipotle en adobo
  • 1 Tbsp vegetable oil
  • 2 Tbsp your favorite steak seasoning (I like Jack Daniels Seasoning )
Instructions:
  • Heat your smoker or grill to 450°F.
  • In a small bowl mash together the butter and chipotle en adobo. You can also grind this together in a food processor if that's your style! Divide into 4 portions and set aside.
  • On a large plate or in a bowl place the steaks and add the vegetable oil and steak seasoning. massage the seasoning and oil into the steaks coating evenly on all sides.
  • When your smoker or grill is ready place the steaks on the grate and cook for 4 minutes per side for medium rare or 7 minutes per side for medium.
  • Flip the steaks and add the chipotle butter on top. Cook for 5 to 7 minutes longer, and remove from the smoker or grill.
  • Allow the steaks to rest for 2 minutes before serving, and enjoy! We like to serve these with baked potatoes and a vegetable.

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