Adobo Ribeye Steak with Fried Poblano Strips

As much as I grill (pretty much twice a day), I actually don’t cook that much steak. Anita’s not much into steak, and I’m usually more of a beef burger or pork kinda guy. But, that doesn’t mean I don’t appreciate a really great grilled steak. In fact, I think I look forward to a steak more now that I don’t eat them on a regular basis. It’s like a reward. And in this case, a big reward. I love making this adobo ribeye steak with fried poblano strips.

I found a lovely marbled thick ribeye on sale at the local grocery and used it for this dish. It came out so tender, and juicy and flavorful, with a nice rich color. It is one of those steaks that I’ll look back at and remember and smile… and drool.Adobo Ribeye Steak with Fried Poblano Strips

The marinade on this steak has tremendous flavor, thanks to the chipotle peppers and adobo sauce. The smoked jalapenos add such a great spicy kick. This marinade would be great (and is, because I tried it later) on chicken breasts or pork tenderloin (for sliders). I made chicken sandwiches from the breasts that I marinaded and grilled.

Adobo Chicken with Fried Poblano StripsI served the steak and chicken sandwiches topped with a few fried poblano rings. They added a nice crunch, and kicked up the subtle heat with a bit more heat. Perfect.

Another of my favorite grilled steaks is steak asada or my Hoosier Mama Bloody Mary steak. They’re both¬†very easy and very delicious.

Adobo Steak

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2
Author Mike


  • 1 lime juiced
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons finely chopped canned chipotle peppers plus 1 tablespoon of the adobo sauce
  • 2 large steaks or 4 boneless chicken breasts
  • Salt and pepper
  • Fried poblano rings


  • Whisk together the lime juice, garlic, oregano, cumin, chipotle and adobo.
  • Use a knife to poke a few holes into the steaks (or chicken) and place into a resealable baggie or container.
  • Add in the marinade, seal, and turn a few times to coat.
  • Refrigerate, turning occasionally, for 1-2 hours.
  • Fire up your grill for high heat direct cooking
  • Remove steaks from marinade and shake off excess.
  • Season with salt and pepper and grill over direct heat for 6 minutes per side or until desired doneness has been obtained.
  • Let meat rest 10 minutes before serving.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.