For the Marinade:

1–2 Chipotle Peppers in Adobo Sauce, minced

1 tablespoon Adobo Sauce

3 tablespoons Olive Oil

2 tablespoons Fresh Lime Juice (about 1 lime)

2 cloves Garlic, minced

1 teaspoon Ground Cumin

1 teaspoon Dried Oregano

1 teaspoon Smoked Paprika (optional)

Salt and Pepper, to taste

For the Steak:

1.5 lbs Flank, Skirt, or Sirloin Steak

Olive Oil, for cooking

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Make the Marinade: In a bowl or zip-top bag, combine chipotle peppers, adobo sauce, olive oil, lime juice, garlic, cumin, oregano, paprika, salt, and pepper.
Marinate the Steak: Add steak to the marinade, coat evenly, and refrigerate for at least 1 hour or up to 4 hours. Let sit at room temperature for 15 minutes before cooking.
Grill Method: Preheat grill to high heat. Grill steak for 4–6 minutes per side for medium-rare to medium. Rest for 5 minutes before slicing.
Stovetop Method: Heat olive oil in a cast-iron skillet over high heat. Sear steak for 4–5 minutes per side until nicely charred. Let rest for 5 minutes before slicing against the grain.
Serve: Slice thinly and serve in burrito bowls, tacos, salads, or with rice and veggies.

Marinate for at least 1 hour to infuse maximum flavor.

Don’t exceed 8 hours of marinating — lime juice can over-tenderize the meat.

For extra umami, add a splash of soy sauce or Worcestershire to the marinade.

Use one chipotle pepper for mild spice or two for a hotter flavor.

Slice the steak against the grain for the most tender texture.