Mexican Spiced Steak with Chipotle Con Queso Sauce
Elevate your steak night with this bold and flavorful Mexican Spiced Steak with Chipotle Con Queso Sauce. Perfectly seasoned skirt steak is coated in an aromatic blend of cumin, chili powder, smoked paprika, and oregano, then seared to perfection for a juicy, tender bite. Drizzled with a velvety cheese sauce infused with smoky chipotle in adobo, this dish delivers a tantalizing balance of heat and creaminess. Topped with fresh cilantro and served with zesty lime wedges, this recipe transforms a simple steak dinner into a fiesta of flavors. Ready in just 40 minutes, it’s an ideal option for impressing guests or indulging in a gourmet weeknight treat. Keywords: Mexican spiced steak, chipotle cheese sauce, skillet steak recipe, easy Mexican dinner, flavorful steak ideas.
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Recipe Information
Ingredients
- 1 lb Skirt steak
- 2 tsp Ground cumin
- 1.5 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Butter
- 2 tbsp Chipotle in adobo sauce
- 1 tbsp All-purpose flour
- 1.5 cups Whole milk
- 1 cup (shredded) Sharp cheddar cheese
- 1 cup (shredded) Monterey Jack cheese
- 2 tbsp (chopped) Cilantro
- 2 pieces Lime wedges
Instructions
In a small bowl, mix together cumin, chili powder, smoked paprika, garlic powder, dried oregano, salt, and black pepper.
Rub the spice mixture evenly over both sides of the skirt steak. Let it rest at room temperature for 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare or longer if desired. Remove from heat, cover loosely with foil, and let rest for 5 minutes.
In a separate saucepan, heat 1 tablespoon of butter over medium heat. Add the chipotle in adobo sauce and stir for 1 minute.
Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps.
Let the sauce simmer for 3-4 minutes until thickened. Reduce heat to low and stir in the shredded cheddar and Monterey Jack cheeses, one handful at a time, until completely melted and smooth.
Slice the steak against the grain into thin strips. Pour a generous amount of chipotle con queso sauce over the sliced steak.
Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.3 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 520 mg | 40% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
