Description
A bold, smoky grilled steak infused with chipotle peppers, lime, and warm spices for a juicy, flavor-packed main course perfect for any occasion.
Ingredients
2 ribeye steaks (1½ inches thick, 12–14 ounces each)
2 chipotle peppers in adobo sauce, finely minced
1 tablespoon adobo sauce
3 tablespoons olive oil
2 tablespoons fresh lime juice
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
1 teaspoon brown sugar
1 tablespoon chopped fresh cilantro (optional)
Lime wedges for serving
Instructions
In a bowl, whisk together chipotle peppers, adobo sauce, olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, salt, black pepper, onion powder, and brown sugar.
Pat the steaks dry and coat evenly with the marinade. Refrigerate for at least 1 hour or up to overnight.
Remove steaks from the refrigerator 30–40 minutes before cooking.
Preheat grill to 450–500°F.
Grill steaks 4–5 minutes per side for medium-rare or 5–6 minutes per side for medium.
Remove from grill and rest for 8–10 minutes.
Garnish with cilantro and serve with lime wedges.
Notes
For milder heat, reduce to 1 chipotle pepper. Always use a meat thermometer for accurate doneness. Let the steak rest before slicing to retain juices. Slice against the grain for maximum tenderness.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes