Ingredients
4
4 servings
- •1 ½ lb top sirloin steak, 1/2 inch thick (1 cm) About 2 small steaks or 1 large steak
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •2 cans chipotle pepper in adobo sauce, finely chopped
- •1 tablespoon vegetable oil
Instructions
- On a cutting board, season the steak with salt and pepper on both sides.
- Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the steak to the pan and cook for 5 minutes per side.
- Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 268
- Carbohydrate: 1g
- Fat: 18g
- Fiber: 0g
- Protein: 22g
- Sugar: 0g
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