Reviewed: Feb. 1, 2008

Very nice. It being January on the 44th parallel, we pan-seared instead of grilling, and with some Spanish rice and garlicky chard on the side we almost forgot how cold it was outside!

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Reviewer:

Galley Wench

Living In: Rockport, Maine, USA

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Reviewed: Jul. 18, 2007

I LOVE (I cannot stress this enough!) this recipe! I did, however, find that if I added just enough water to the mixture BEFORE blending, it came out thin enough so that I could use a flavor injector. I injected the steak all over, and then let it sit in the fridge overnight. This allowed the flavor to really give the meat a workover. Yummy yummy! The perfect balance of spicy and sweet!

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Reviewer:

irishbarfight

Cooking Level: Expert

Home Town: Kingston, New York, USA

Living In: West Hurley, New York, USA

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Reviewed: Apr. 3, 2007

I made the mistake of making this indoors - because it was winter time. The fumes from the chipotles was horrible! The flavor was ok, but not very deep or rich.

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