Chipotle Steak

The smoky, smoldering taste of chipotle peppers in adobo sauce gives a great kick to grilled steak. Chipotles are dried, smoked jalapeño peppers. Mexican adobo sauce is made from ground dried chilis, herbs and vinegar.

You can make your own sauce and slowly cook the dried peppers in it, but both ingredients, conveniently packed together in one can, are readily available in supermarkets and ethnic stores.

Serve the steak with a tossed salad with an olive oil-orange vinaigrette, baked potatoes and pistachio ice cream.

Tips: Freeze any leftover sauce. A dollop or two gives great zip to sauteed chicken, pasta dishes or hamburgers.

Beverage suggestion: A California zinfandel or cabernet sauvignon would be hearty enough for the grilled meat. Iced tea is a refreshing alternative.

Makes 4 servings

1 can (11 ounces) chipotles in adobo sauce

3 cloves garlic

4 rib-eye steaks, 1-inch thick (see note below)

1/2 teaspoon each: salt, black pepper

1. Prepare a grill for direct heat.

2. Place the chipotles, the sauce and the garlic in a blender or food processor; roughly puree. Slather sauce thickly on steaks; season with salt and pepper. Marinate at room temperature, 10-30 minutes.

3. Grill the steaks, turning once, until medium rare, 6 to 8 minutes, or to desired doneness. Transfer to large platter; let rest 5 minutes.

Note: A New York strip steak is a good alternative to rib-eye; adjust the time on the grill up or down according to thickness.

Per serving: 372 calories, 35 grams protein, 5 grams carbohydrates, 23 grams fat, 165 mg cholesterol, 784 milligrams sodium, 3 grams dietary fiber