4chipotle peppers diced plus 2 tablespoons adobo sauce
4garlic cloves diced
1/2cupdiced red onions
1jalapeño pepperseeded and diced
3Roma tomatoes diced
juice of 2 limes
corn tortillas or flour tortillas
In a small bowl add lime juice, chipotles and adobo sauce, salt, garlic, cilantro and olive oil mix until combined. in a large ziplock bag add flank steak and pour marinade in. Refrigerate for 4-8 hours.
Heat a cast iron skillet or grill on high. Remove the steak from marinade and place it on the hot skillet/grill for about 4-5 minutes then flip and cook another 4-5 minutes for medium rare. Or until desired doneness.
Let steak rest 10-15 minutes. Then slice in thin slices against the grain.
Pica de gallo- Combine onions, jalapeños, tomatoes and chopped cilantro in a large bowl. Squeeze in the juice of 2 limes and add the salt. Mix until combined Add more salt to taste
If you have leftover chipotle peppers in adobo sauce just through it all in a freezer baggie and freeze it for other recipes.