Adobo-marinated steak cubes are tender, smoky beef infused with chipotle peppers and spices, seared quickly for caramelized edges. This simple Mexican-inspired dish delivers bold, restaurant-quality flavor in under 30 minutes.
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In a blender, combine the can of chipotle peppers in adobo sauce, garlic powder, black pepper, ground cumin, dried oregano, and water.
Blend the marinade ingredients until smooth.
Place the steak in a zip-top bag and pour in enough marinade to completely cover the meat.
Seal the bag, ensuring the steak is fully coated, and let it marinate in the refrigerator for at least one hour.
Heat a skillet over medium-high heat. Spray the pan with avocado oil.
Remove the steak from the marinade, shake off any excess, and carefully place it in the hot pan.
Sprinkle the top of the steak with kosher salt. Cook for 90 seconds.
Flip the steak and cook for another 90 seconds for a rare finish. Cook longer if you prefer it more well-done.
Remove the steak from the pan and let it rest for a few minutes on a cutting board.
Cut the rested steak into bite-sized cubes and serve immediately.
Store cooked steak cubes in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat or in the microwave.
Marinate for 15–30 minutes for quick flavor absorption. Longer marinating (up to 2 hours) deepens the adobo taste without affecting tenderness at this marinade acidity level.
Yes. New York strip, ribeye, or sirloin work well. Avoid very lean cuts like filet mignon; choose cuts with some marbling for juiciness.
Sear until medium-rare (130–135°F internal) for tender, juicy cubes. A hot skillet and quick sear prevent overcooking the small pieces.
Yes. Marinate the steak up to 2 hours ahead, then sear just before serving for best texture and crust.
Moderately spicy from chipotle peppers. Reduce heat by removing pepper seeds or use fewer peppers; increase by adding fresh jalapeño.
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