You can really cut down the number of chiles if you're very sensitive to "heat", but you can bet that doesn't happen at our house! *LOL*
Heat Scale = Hot to Very Hot (depending on how many chiles you use)
Serves 4
1 can chipotle chiles in adobo sauce (7 oz.), or to taste
Juice of 1 lime
1 teaspoon minced fresh garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
2 pounds top sirloin steak
Kosher salt and fresh ground pepper

Finely chop chiles and place in a small bowl with the sauce from the can. Add lime juice, garlic, oregano and cumin. Puncture the meat with a sharp knife several times; sprinkle with salt and pepper to taste. Place meat in a 13x9x2 glass baking dish; pour sauce over meat, turning to coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours, or up to 8 hours.

Preheat an outdoor grill for high heat and lightly oil grate. Grill steak over high heat until internal temperature reaches at least 145 degrees F (63 degrees C).

Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved