As much as I grill (pretty much twice a day), I actually don’t cook that much steak. My wife’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.
Choose a Great Cut of Meat
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.
Fantastic Flavors
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.
I 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
Ingredients
- 1 lime juiced
- 1 tablespoon garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons chipotle peppers in Adobo sauce finely chopped, plus 1 tablespoon of the adobo sauce
- 2 large steaks or 4 boneless chicken breasts
- kosher salt
- fresh ground black pepper
- Fried poblano rings
Instructions
- 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.
Nutrition
Nutritional values are approximate.
