Recipe by Iowahorse
Yes. It's hot. A good steak deserves a good bite! Jalapenos peeps,..smoked..yes some will think it's hot, to me and fellow pepper heads this is just a starter course. If you can't handle the milder sets of peppers, I'd advise you not to try this. I don't want to hear any "It's too hot! Shenanigans) It's not like there is Habaneros, Ghost Peppers or Scotch Bonnets lurking in there. Cook times approx depending on personal taste.
Top Review by Helping Hands
This recipe looked scrumptious to a chile-loving gal like me. However, it as just way too HOT for my taste (and I love really hot and spicy foods). My husband and I both felt like the marinade was so hot that we could barely taste the steaks underneath. However, I will try it next time with milder diced green chiles because I still think this recipe has real potential. Perhaps it was just taste preference on our parts, but I can usually eat VERY spicy foods...this dish is definitely not for the faint of heart! :-)
- 1 lime, juice of
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 (7 ounce) can chipotle chiles in adobo
- 2 lbs top sirloin steaks
- salt and pepper
Directions See How It's Made
- In a small bowl, combine the lime juice, garlic, oregano and cumin.
- Finely chop the chile peppers and add to the mixture.
- Taste for heat and add some adobo sauce from the can, as desired.
- Puncture the meat with a sharp knife several times.
- Sprinkle with salt and pepper to taste.
- Pour sauce over meat, turning to coat evenly, cover and marinate in the refrigerator for 1 to 2 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill steak to desired taste.
- I prefer medium.