Cowboy Steak with Chipotle Mayonnaise

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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One 2 pound cowboy steak, about 2-1/2
olive oil
2 tsp. crushed fresh black peppercorns
salt and pepper to taste
vegetable oil cooking spray


1 small chipotle chile in adobo sauce, wiped dry and chopped fine, about 2 Tbsp.
1/2 cup mayonnaise, store-bought or homemade
1 small clove garlic, minced
1 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lemon juice
salt and freshly ground black pepper


To prepare the steaks:

Rub both sides of the steak with olive oil, then sprinkle with the crushed peppercorns on both sides of the steak, pressing them lightly into the meat, then season lightly with salt and pepper.

Prepare a charcoal or gas grill for indirect cooking, then lightly spray the grill rack with some of the vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.

Grill the steak over the hottest part of the grill for about 5 minutes, then turn and sear for 5 minutes on the other side. Move the steak to the cool part of the grill and cook, covered, for about 15 minutes, then turn and grill for 15-20 minutes longer for medium-rare or until it is cooked to the desired degree of doneness.

To prepare the chipotle mayonnaise:

In a small bowl, stir the chile into the mayonnaise, then add the garlic, cilantro and lemon juice. Stir gently, and season to taste with salt and pepper. Cover and refrigerate if not using within 30 minutes.

Let the meat rest for a few minutes before serving with the mayonnaise on the side.

Recipe from “Lobels Prime Time Grilling.”