Scott's Recipe

Steak - Chipotle

Category: Beef

*****Marinade******
½ yellow onion, chopped
4 large garlic cloves
5 Tbsp adobo sauce
3 Tbsp chipotle peppers, roughly chopped
1 ½ Tbsp ancho chile powder
2 tsp cumin
1 tsp oregano
2 tsp kosher salt
1 tsp black pepper
¼ cup olive oil
¼-1/2 cup water, to thin marinade

*****Steaks*****
¼ cup olive oil
2 lbs top sirloin steaks
Sprinkle of kosher salt

***Marinating the Meat***
1. Put all the ingredients for the marinade in the food processor and pulse until blended.
2. Scrap down the sides of the processor with a spatula, then add a bit of water to thin the marinade and run the processor again. You should have 1 cup of marinade.
3. Place the top sirloin steaks in a large zip top bag and pour the marinade on top. Mush the liquid around, making sure to get it on both sides of the steaks. Seal the bag and place it in the fridge overnight or up to 24 hours.
4. When ready to cook, take the meat out 30 minutes before cooking so it can warm up to room temperature.

***Cooking the Meat***
1. In a 10 inch cast iron skillet, heat up ¼ cup of olive oil over medium high heat until it is shimmering. Place two steaks in the pan. Sprinkle with kosher salt, and let them cook for a minute or two before turning the heat down to medium. Cook until the steak starts to sweat, then flip the steaks over and cook for 3 to 5 minutes.
2. To check if the meat is done, use a digital thermometer. 130-135°F is medium rare, and 135-145°F is medium. Chipotle cooks their steaks to 145F.
3. Move the steaks to a wooden cutting board with a groove and tent with foil for 10 minutes. The steaks will continue cooking and the juices will redistribute.
4. Slice in bite-sized pieces against the grain, and then slice again in the opposite direction.