Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 beef t-bone steaks or porterhouse steaks
- 1 (8 ounce) bottle Tabasco chipotle pepper sauce
Directions
Bring steaks to room temperature.
Spread Chipolte Tabasco sauce thickly on steak. Put another steak on top and spread with the sauce. Repeat for all steaks. Let steaks sit and marinate for 1 to 4 hours.
On pre-heated grill, sear steaks over direct flame for 2 minutes. Turn steaks over and grill over indirect heat for 4 to 6 minutes, depending on your degree of doneness preference.
Remove from grill, cover loosely with foil and let sit for 5 minutes.
Category:Californian Recipes
Category:Californian Soups