Chipotle Oyster Blade Steak With Pickled Salsa Recipe

Recipe By Slurrp

This chipotle oyster blade steak with pickled salsa is a delicious and flavorful dish that combines the smoky heat of chipotle peppers with the tangy sweetness of pickled salsa. The oyster blade steak is marinated in a chipotle marinade, then grilled to perfection. The pickled salsa adds a refreshing and zesty element to the dish, making it the perfect summer meal. Serve this steak with some grilled vegetables and a side of rice for a complete and satisfying meal.

4.3
18 Rating -
Rate
Non Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Chipotle Oyster Blade Steak With Pickled Salsa
plan
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ingredients serve

Ingredients for Chipotle Oyster Blade Steak With Pickled Salsa Recipe

  • 0.38 pound Oyster Blade Steak
  • 1/2 Chipotle Peppers In Adobo Sauce, Minced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Lime Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 1/4 cup Diced Tomatoes
  • 0.06 cup Diced Red Onion
  • 1/4 Jalapeno, Seeded And Diced
  • 1/2 tablespoon Chopped Cilantro
  • 1/4 tablespoon Lime Juice
  • 1/4 tablespoon White Vinegar
  • 1/4 teaspoon Sugar
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper

Directions: Chipotle Oyster Blade Steak With Pickled Salsa Recipe

Cooking Directions

  • STEP 1.In a bowl, combine chipotle peppers, garlic, lime juice, olive oil, salt, and pepper to make the marinade.
  • STEP 2.Place the oyster blade steak in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
  • STEP 3.Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the excess marinade.
  • STEP 4.Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing.
  • STEP 5.While the steak is resting, prepare the pickled salsa. In a bowl, combine diced tomatoes, red onion, jalapeno, cilantro, lime juice, vinegar, sugar, salt, and pepper. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
  • STEP 6.Slice the steak against the grain and serve with the pickled salsa on top. Enjoy!

Cooking Tips

  • For a spicier marinade, add more chipotle peppers or some adobo sauce.
  • Make sure to let the steak rest before slicing to allow the juices to redistribute and keep it juicy.
  • You can adjust the level of spiciness in the pickled salsa by adding more or less jalapeno.

Storage and Serving

  • Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
  • The pickled salsa can be stored in the refrigerator for up to a week.
  • Serve the chipotle oyster blade steak with pickled salsa alongside grilled vegetables and rice for a complete meal.
Nutrition
value
341
calories per serving
12 g Fat19 g Protein38 g Carbs39 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    19g
  • Carbs
    38g
  • Fiber
    39g

MacroNutrients

  • Carbs
    38g
  • Protein
    19g
  • Fiber
    39g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    57mg
  • Iron
    11mg
  • Vitamin A
    1669mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    45mg
  • Vitamin E
    2mg
  • Copper
    3mcg
  • Magnesium
    189mg
  • Manganese
    1mg
  • Phosphorus
    644mg
  • Selenium
    5mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp