Prep: 5 min
Cook time: 10 min
1 1/2 lb top sirloin steak or flank steak
kosher salt, to taste
freshly ground black pepper, to taste
1 can chipotle pepper in adobo sauce, finely chopped OR chipotle chili powder
juice from 1 navel orange
2 tbsp white vinegar
1 tbsp dried oregano
1/2 tbsp smoked paprika
1 tbsp cumin
1 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp vegetable oil
**Vegan note: You can use firm tofu, shiitake mushrooms, Seitan, OR your choice of meatless product OR diced red and green peppers and red onions with the marinade.
Place the steak in a ziplock bag and add the marinade ingredients. Seal it and mix well. Refrigerate for 2 hours 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 or 7 minutes, if you want it well done.
Remove the steak from the pan and let it rest on a cutting board for 10 minutes. Cut it into bite-sized pieces. Enjoy!
**If using a vegan alternative, marinade your substitution for at least 2 hours and cook for 10 minutes for chopped tofu or seitan; 5-8 minutes for vegetables.