Chipotle Steak Recipe: Smoky Grilled Steak with Chili-Lime Rub

• 3 pounds flank steak or sirloin
• 2 chipotle peppers in adobo plus 2 tablespoons sauce
• 1 Tablespoon minced garlic
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons black pepper
• 2 teaspoons salt

• In a blender, combine the chipotle peppers, adobo sauce, garlic, oil, lime juice, cumin, oregano, black pepper, and salt. Blend until smooth to make the marinade.
• Place the steak in a large zip-top bag and pour in the marinade. Seal the bag and turn to coat evenly. Refrigerate at least 4 hours or up to 12 hours.
• Remove the steak from the refrigerator 30 minutes before cooking to come to room temperature.
• Preheat the grill to high. Remove steak from the marinade, discarding excess.
• Grill steak 5–6 minutes per side for medium-rare, or until desired doneness.
• Let rest 10 minutes, then slice and chop against the grain into bite-sized pieces.
• Serve over rice, in tortillas, or on a salad.

• Marinating: Marinating up to 12 hours deepens the chipotle flavor, but 4 hours still yields great results. Discard excess marinade before cooking.
• Oregano: Mexican oregano is traditional, but Italian oregano works fine and is easier to find.
• Preheat the grill: A fully heated grill gives a better sear and more flavor.
• Room temperature: Let the steak sit 30 minutes before grilling for even cooking.
• Slice against the grain: After resting, slice with a sharp knife against the grain for the most tender bites.
• Skillet option: You can cook the marinated steak in a hot cast-iron skillet with a little oil if you prefer not to grill.

Seasoning Variations

Adjust spices to suit your taste. Try adding 1/2 teaspoon of any of these:

• Red pepper flakes
• Paprika
• Taco seasoning

Recommended Internal Temperatures

Use an instant-read thermometer for best results:

• Rare – 120–130°F
• Medium-rare – 130–135°F
• Medium – 135–145°F
• Medium-well – 145–155°F
• Well-done – 155–165°F