Grilled Chipotle Big Basted Marinated Steak

The secret to getting a subtle smoky flavour for steak without using soaked wood chips is to use chipotle peppers in adobo sauce in a marinade and barbecue basting and dipping sauce. The chipotle peppers combined with the salsa here add a touch of heat as well.
Yield 4 Servings Prep. Time 5 min Marinating Time 480 min Cooking Time 10 min Total Time 495 min


Here are the following ingredients:

  • 1 cup (250 mL) steak sauce
  • ⅓ cup (75 mL) salsa
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) minced chipotle peppers in adobo sauce
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1½ lb (750 g) Beef Inside Round Marinating Medallions, ¾ inch (2 cm) thick (about four 6-oz/175 g steaks)
  • Salt and fresh ground pepper
  • Sliced green onions (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine steak sauce, salsa, mustard, chipotle peppers, garlic and green onions in large sealable freezer bag. Transfer ¼ cup (60 mL) to a small bowl for basting and ¼ cup (60 mL) to another bowl for dipping sauce; cover and refrigerate both bowls. Pierce steaks all over with a fork. Add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.

  2. Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper to your taste. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C), brushing with reserved basting sauce, for 6 to 8 minutes for ¾-inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads for medium-rare 145°F (63°C) at the least.

  3. Transfer to cutting board, cover with foil and let rest for 5 minutes before serving with reserved dipping sauce. Garnish with green onions, if desired.