Chipotle Grilled Strip or Rib Eye Steaks

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Makes 4 servings*

Ingredients

3 chipotle peppers (canned) with adobo sauce (on peppers)**
1/3 cup fresh orange juice
2 tablespoons tomato ketchup
1 tablespoon vegetable oil
1 tablespoon lite soy sauce
1 teaspoon oregano
1 clove garlic, minced
4 strip or rib eye steaks, each about 1-inch thick (about 10-12 ounces each)

Instructions

1. Place the peppers, orange juice, ketchup, oil, soy, oregano, and garlic in a blender or food processor fitted with the metal blade and process until smooth. (Alternatively, finely mince the chipotle peppers and garlic, then combine with remaining ingredients using a whisk.) Trim any excess fat from the steaks and place in a 13 x 9 x 2-inch non-reactive or in a resealable freezer weight bag. Add marinade and coat completely. Refrigerate and marinate for at least 1 hour and up to 8.
2. Preheat the Cuisinart® Griddler® in the open griddle position to Sear. When green indicator light is on, arrange the steaks evenly spaced on both sides of the grill. Grill for 5 to 8 minutes per side depending on desired doneness. Timing will be dependent on the temperature and the thickness of the meat. Remove to a platter and let rest 5 minutes before serving.

*These steaks will feed four very hearty meat eaters, or six to eight when sliced to serve.
**Chipotle peppers are smoked jalapenos that can be purchased canned with adobo sauce. They can be found in the gourmet or international food area of most well-stocked grocery stores. Leftover peppers can be refrigerated for up to a week or frozen for use at a later time.

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Nutrition Information per Serving:
calories 407 (49% from fat) · carb 3g · protein 48g · fat 22g · sat fat 8g · chol 140mg · sod 436mg