A Spicy and Zesty Steak

We LOVE steaks at our house. Larry grew up in Kansas, which is cattle country, so we eat a lot of steak. Because we eat a lot of steaks, I am always looking for new and exciting ways to fix them too. I mean after all, life would get VERY boring indeed if we ate it the same way all the time, every time. This time, I gave our steaks a South of the Border personality and marinated it in spicy, zesty adobo sauce.

An adobo sauce is a rich, reddish brown, earthy flavored sauce synonymous with chipotle peppers. A traditional Mexican sauce made with ground ancho and guajillo chilies that has the consistency of a thick BBQ sauce. It is made from chili powder, vinegar, sugar, garlic and herbs. This was originally used to flavor and preserve meats and is fantastic in so many Mexican and Tex Mex dishes. As with anything, there are many different variations all around. There is never just one recipe.

Steak with Adobo Sauce

1 1/2 – 2 lbs steak

1 TBSP ground ancho chili powder

1 1/2 tsp paprika

1 tsp cumin

1 tsp oregano

salt to taste

1 tsp cayenne pepper

1 TBSP garlic

1/4 cup olive oil

2 TBSP lime juice

Mix all the ingredients together and marinade the meat for at least 2 hours before cooking. Reserve some of the sauce to top the meat with after it is cooked as well.

I was going to grill the steaks, but Mother Nature had other plans, and not long before I was going to put the steaks on the grill, we had a thunder and lightening show, complete with a heavy downpour, that suddenly changed my plans. Grilling outside was no longer an option. I needed to come up with a good plan B and fast. Searing the steak was a perfectly good plan B. I seared the steaks for 3 minutes per side, then again for another 1-1 1/2 minutes. I used a timer to make sure I did not over cook the steaks. I have cooked many a steak in my day, and this method for searing is hands down my favorite. It allows for the steak to brown and crust perfectly with keeping the inside still nice and tender and rare. In a word – PERFECTION!

Because I marinated the steaks in an acidic marinade, the acidity came from the lime juice, they came out so tender and full of flavor. Grilled or seared, they came out just perfect. A knife really wasn’t even necessary, but certainly preferred. After all, why would I want to mess up this perfect steak in any way?! 🙂

I served my steak with some asparagus topped with a lemony-pine nut sauce, my spicy potatoes and a tomato focaccia. Spicy Potatoes with Tomato Jalapeno Sauce . I bought the focaccia. It just looked to good to pass up, and I was not proven wrong. I made the meal complete with a fruity Grenache on the side. !Delicioso! !Muy bueno!

Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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