For leftover chipotle peppers and adobo sauce, I just spread them out on a plate lined with parchment or waxed paper and toss them in the freezer till they’re solid. Then, I transfer them to a freezer bag and keep them in the freezer up to 3 months. Works like a charm.
- 1 1/4lbs sirloin steak, sliced thinly
- 1 Tbsp minced chipotle pepper in adobo sauce (from a can of chipotles in adobo)
- 3 Tbsp fresh cilantro, minced
- 3 cloves garlic, minced
- 2 tsp brown sugar
- 2 tsp Worcestershire sauce*
- 1 tsp chili powder
- 1 tsp black pepper
- 1/2 tsp salt
- zest and juice of 2 limes
- 1 sweet onion, sliced
- 2 red, orange, or yellow bell peppers, sliced
- olive oil
- additional limes and cilantro for garnish
- Toss adobo sauce, garlic, sugar, worcestershire, chili powder, black pepper, lime zest and juice into a gallon-size zip-top bag or resealable plastic container. Add steak
- Add steak to marinade. Allow to marinate in the refrigerator at least 2 hours, up to a day.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add steak in batches and cook 2 min on one side, then flip and cook 1 minute longer. Remove cooked steak to a side plate, and repeat with remaining steak.
- When steak is completely cooked, add onion and bell peppers to the same pan. Add a little olive oil if necessary. Cook 3-4 minutes, or until they’ve reached desired tenderness. Return cooked steak to pan and toss to heat through.
- Serve with additional lime wedges and cilantro in tortillas or mexican-style rice bowls with beans, lettuce, tomatoes, and rice.
*For gluten-free version, be sure to use GF Worchestershire sauce, like Lea Perrins.