Prepare your taste buds for an extraordinary culinary journey with these **Mexican Spiced Steaks with Chile con Queso**. This dish transcends a simple steak dinner, transforming it into a vibrant, flavor-packed experience that promises to be a favorite among meat lovers. Imagine perfectly cooked steaks, generously coated in an aromatic blend of Mexican spices, then lavishly topped with a rich, smoky, and creamy chile con queso sauce. It’s an easy-to-make, restaurant-quality meal designed to impress and satisfy, making any weeknight feel like a special occasion.
If you’re looking for more Mexican-inspired dinner ideas that celebrate succulent steak, don’t miss our tantalizing Sheet Pan Steak Nachos Supreme!
While a simple grilled steak is always a satisfying meal, we’ve discovered a way to elevate that classic dish to new heights. These **Mexican Spiced Steaks** aren’t just coated in spices; they’re infused with a bold blend that creates an irresistible crust and a deep, savory flavor. But the true game-changer is the homemade **Chile con Queso**. This isn’t your average cheese sauce; it’s a velvety concoction with a delightful smoky kick from chipotle peppers, transforming every bite into a rich, indulgent experience. It’s the kind of dish that becomes an instant family favorite and a showstopper for guests. The combination of perfectly seared, tender steak and the creamy, spicy queso is simply unmatched, offering a delightful contrast of textures and an explosion of Mexican-inspired flavors.
To complete this vibrant meal, consider serving it alongside a refreshing Avocado and Tomato Salad. The crispness and fresh flavors of the salad provide a perfect counterpoint to the rich steak and creamy queso, balancing the plate beautifully.
Unlocking Flavor: The Essential Ingredients for Mexican Spiced Steaks with Chile Con Queso
Crafting an unforgettable meal starts with understanding and appreciating each component. For our **Mexican Spiced Steaks with Chile con Queso**, every ingredient plays a crucial role in building the layered flavors that make this dish so special. Here’s a closer look at what you’ll need and why it matters:
- Spices for the Steak: The heart of our Mexican spiced steak lies in its robust seasoning blend. While a good quality “grill seasoning” can provide a convenient base (and typically includes salt, pepper, garlic powder, onion powder, and sometimes red pepper flakes), we enhance it further. The addition of **ground coriander** brings a warm, citrusy note, while **ground cumin** adds an earthy, robust depth that is quintessential to Mexican cuisine. **Chili powder** provides a mild heat and a foundational spicy flavor. Don’t be shy with the rub – a generous coating ensures that incredible flavorful crust.
- Lime Zest: This might seem like a small detail, but the finely grated zest of fresh limes is a powerhouse of flavor. It introduces a bright, zesty aroma and a tangy counterpoint that cuts through the richness of the steak and balances the earthiness of the spices, making the entire dish more vibrant and exciting.
- Steaks: The choice of steak can significantly impact your dining experience. We recommend **strip steaks** for their excellent balance of tenderness and flavor, and they are often a more budget-friendly option compared to other premium cuts. However, feel free to use your preferred cut, such as ribeye, sirloin, or even flank steak for a slightly different texture. Aim for cuts that are about 1-inch thick for even cooking.
- Butter: Essential for both cooking the steaks and building the base of our luxurious cheese sauce. For searing, butter helps achieve a beautiful golden-brown crust and infuses the steak with richness. In the queso, unsalted butter is preferred as it gives you control over the final seasoning, ensuring your sauce is perfectly balanced.
- All-Purpose Flour: This is the humble yet vital thickening agent for our chile con queso. When cooked with butter to form a roux, flour provides the necessary structure to create a smooth, creamy, and wonderfully rich cheese sauce without being overly gloopy.
- Milk: The liquid base for our queso. For the creamiest, most indulgent results, opt for **whole milk**. If whole milk isn’t available, 2% milk can work, but avoid skim milk as it won’t yield the same luscious texture and richness. The fat content in the milk is key to a silky smooth sauce.
- Smoked Cheddar Cheese: This is the secret ingredient that truly elevates our chile con queso. Smoked cheddar offers a profound depth of flavor and a natural smokiness that pairs beautifully with the chipotle. While it might require a trip to the specialty cheese section of your grocery store, the unique taste it imparts is absolutely worth the effort. If smoked cheddar is genuinely unavailable, a sharp or extra-sharp regular cheddar can be used, but you might want to consider adding a tiny pinch of smoked paprika to compensate for some of the missing smoky notes. Always shred your own cheese from a block for the best melting consistency and flavor. Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty.
- Chipotle in Adobo Sauce: This ingredient is a double threat, delivering both heat and an incredible depth of smoky flavor to the queso. Chipotle peppers are smoked jalapeños, and when packed in adobo sauce, they offer a complex, savory, and spicy kick. You’ll use a minced chipotle pepper for texture and heat, as well as a teaspoon of the rich adobo sauce for an extra layer of flavor. Adjust the amount to your preference for spice.
- Fresh Cilantro: While technically a garnish, fresh cilantro is a non-negotiable for this dish in our opinion! Its bright, herbaceous, and slightly citrusy flavor provides a beautiful fresh finish that complements the rich steak and spicy queso, adding a pop of color and an essential aromatic touch just before serving.
Mastering the Art: How to Make Mexican Spiced Steaks with Chile Con Queso
Creating this flavorful dish is simpler than you might imagine, and following these steps will ensure a perfect outcome every time. We’ll guide you through preparing the succulent steaks and crafting that irresistible chile con queso sauce.
- Prepare and Season the Steaks: In a small bowl, combine your chosen grill seasoning, the vibrant lime zest, ground coriander, earthy cumin, rich chili powder, and kosher salt. Mix these spices thoroughly until well combined. Take your strip steaks and generously rub this aromatic spice mixture over both sides, ensuring every inch is coated to form a flavorful crust. Once seasoned, allow the steaks to rest at room temperature for approximately 15 minutes. This crucial step helps the spices penetrate the meat and ensures the steaks cook more evenly.
- Perfectly Sear Your Steaks: Heat a heavy-bottomed pan – a cast-iron skillet is ideal for its excellent heat retention – over high heat. Add the tablespoon of butter and let it melt until it’s foamy and just starting to brown, indicating it’s hot enough. Carefully place the seasoned steaks into the hot butter. If your pan isn’t large enough to accommodate all steaks without overcrowding, cook them in batches to ensure a proper sear rather than steaming. Sear the first side for about 5 minutes, allowing a beautiful crust to form. Then, flip the steaks and cook the second side for 2-3 minutes for a medium doneness. Adjust the heat down slightly if the pan gets too hot during cooking. Once cooked to your preference, remove the steaks from the pan and transfer them to a cutting board. Let them rest for at least 5 minutes before slicing. This resting period is vital, allowing the juices to redistribute throughout the meat, resulting in a tender and more flavorful steak.
- Crafting the Chile Con Queso: While the steaks are resting, you can prepare the sensational chile con queso. In a separate saucepan, melt the two tablespoons of butter over medium heat. Once melted, whisk in the flour and continue whisking for about 1-2 minutes to cook out the raw flour taste, creating a light roux. Slowly pour in the milk, whisking continuously to prevent lumps and ensure a smooth consistency. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, whisking frequently, for 2-3 minutes until it visibly thickens. This consistent whisking is key to a velvety sauce.
- Finishing the Queso: Once the milk mixture has thickened, stir in the shredded smoked cheddar cheese, the minced chipotle in adobo (seeds removed if you prefer less heat), and the adobo sauce. Continue stirring until the cheese is completely melted and the sauce is smooth and homogeneous. Taste the queso and season with additional salt if needed. The flavors of the smoked cheddar and chipotle should be prominent and well-balanced. Turn the heat to low to keep the queso warm while you prepare to serve.
- Serve and Enjoy: Once the steaks have rested, slice them against the grain into desired portions. Arrange the sliced Mexican spiced steaks on serving plates and generously spoon the warm, smoky chile con queso over the top. Finish with a sprinkle of fresh, chopped cilantro for a burst of color and herbaceous freshness. Serve immediately and prepare for rave reviews!
Explore More Steak Dinner Delights
If these **Mexican Spiced Steaks** have ignited your passion for incredible beef dishes, you’re in luck! We have a curated collection of other favorite steak dinners that are equally delicious and perfect for any occasion:
- Korean Flank Steak
- Balsamic Grilled Flank Steak
- Chipotle Flank Steak
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Mexican Spiced Steaks with Chile Con Queso
Deborah Harroun
10 minutes
20 minutes
30 minutes
4 servings
Main Course
Mexican
Ingredients
Steaks
- 2 tablespoons grill seasoning
- grated zest of 2 limes
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons kosher salt
- 4 1-inch thick strip steaks (2 lbs total)
- 1 tablespoon butter
Chile Con Queso
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 cups shredded smoked Cheddar cheese
- 1 chipotle in adobo, seeds removed, minced
- 1 teaspoon adobo sauce
- salt
- cilantro (for garnish)
Instructions
- In a small bowl, combine the grill seasoning, lime zest, coriander, cumin, chili powder and salt. Rub the seasoning onto both sides of the steaks. Let the steaks sit at room temperature for 15 minutes.
- Melt the butter in a large cast iron pan or a heavy skillet over high heat. (You may have to cook the steaks in batches – you don’t want to overcrowd them in the pan.) Add the steaks and cook for 5 minutes, then turn and cook the second side for 2-3 minutes for medium. Lower the heat while the steaks are cooking, if needed. Remove from the pan to a cutting board and let the steaks rest for 5 minutes before slicing.
- Meanwhile, melt the butter in a sauce pan. Add the flour and whisk for a minute or two. Slowly whisk in the milk. Bring to a boil and let cook, whisking frequently, until it starts to thicken, 2-3 minutes. Stir in the cheese and the chipotle and sauce. Season to taste with salt. Turn the heat to low to keep warm.
- Serve the steaks topped with the chipotle con queso and some fresh cilantro.
Recipe Notes:
30 minute meal, steak recipe, Mexican spiced steaks, chile con queso, chipotle queso, easy steak dinner