Lunch / Dinner
Cumin-Spiced Filets with chipotle butter
Bump up the taste of steaks with an easy-to-make compound butter that brings just the right amount of heat and smoky flavor.
FOR THE RUB, TOAST:
FOR THE FILETS, COMBINE:
Preheat grill to medium-high. Brush grill grate with oil.
For the rub, toast cumin seeds in a skillet over medium-low heat, stirring frequently, until fragrant, 1–2 minutes. Transfer seeds to a bowl to cool, 5 minutes. Stir in brown sugar, salt, and pepper.
For the filets, combine butter, chipotle, and garlic in a bowl, then shape mixture into a log and wrap in plastic wrap; refrigerate until ready to serve.
Score both sides of filets, then brush both sides with oil. Coat both sides of filets with rub, pressing to adhere.
Grill filets, covered, 5–6 minutes per side for medium-rare. Transfer filets to a plate, tent with foil, and let rest 5 minutes. Divide chipotle butter among filets.
For optimum flavor, lightly toast the seeds to release their oils before adding them to the rub.
For easy shaping, wrap the butter in plastic, then roll it against a flat surface to form a cylinder.
Lightly scoring the meat allows the rub to better penetrate and adhere to the filets when grilling.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 6g 30%
Cholesterol 90mg 30%
Sodium 572mg 23%
Carbs 5g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.