3 chipotle peppers (canned) with adobo sauce (on peppers)** ⅓ cup fresh orange juice 2 tablespoons tomato ketchup 1 tablespoon vegetable oil 1 tablespoon lite soy sauce 1 teaspoon oregano 1 clove garlic, minced 4 strip or rib eye steaks, each about 1-inch thick (about 10-12 ounces each)
Calories 407 (49% from fat) · carb 3g · protein 48g · fat 22g · sat fat 8g · chol 140mg · sod 436mg ·
Place the peppers, orange juice, ketchup, oil, soy, oregano, and garlic in a blender or food processor fitted with the metal blade and process until smooth. (Alternatively, finely mince the chipotle peppers and garlic, then combine with remaining ingredients using a whisk.) Trim any excess fat from the steaks and place in a 13 x 9 x 2-inch non-reactive or in a resealable freezer weight bag. Add marinade and coat completely. Refrigerate and marinate for at least 1 hour and up to 8. Preheat the Cuisinart™ Griddler in the open griddle position to Sear. When green indicator light is on, arrange the steaks evenly spaced on both sides of the grill. Grill for 5 to 8 minutes per side depending on desired doneness. Timing will be dependent on the temperature and the thickness of the meat. Remove to a platter and let rest 5 minutes before serving.