Ingredients
- Flank Steak: 1.5 pounds
- Chipotle Peppers in Adobo Sauce: 3 peppers, finely chopped
- Adobo Sauce: 2 tablespoons
- Garlic: 4 cloves, minced
- Lime Juice: 2 tablespoons
- Olive Oil: 2 tablespoons
- Cumin: 1 teaspoon
- Oregano: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the chopped chipotle peppers, adobo sauce, minced garlic, lime juice, olive oil, cumin, and oregano. Mix well to create a marinade.
- Step 2: Place the flank steak in the bowl with the marinade, ensuring it's fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
- Step 3: Remove the steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Preheat your grill or a cast-iron skillet over high heat.
- Step 4: Grill or sear the steak for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare.
- Step 5: Remove the steak from the grill or skillet and let it rest for at least 10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice thinly and serve immediately.
Notes
- Leftover sliced steak can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat sliced steak gently in a skillet with a splash of beef broth or water to prevent it from drying out.
- Serve this chipotle steak in tacos, burritos, or over a vibrant salad for a complete and delicious meal.
- Don't skip the resting period; it's crucial for a juicy steak, letting the flavorful juices redistribute throughout the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American