This chipotle marinade is a no muss, no fuss way to add flavor to a meal like steak tacos or fajitas. You don’t even need a blender–just a bowl and a whisk–to mix it. I don’t know why a blender seems like so much more work. Maybe it’s the cleanup time. I’d much rather wash a bowl and a whisk than the blender. I also store my blender in a cabinet, and I’m too lazy to lug it out all the time. The only time it’s worth it is when I make Tequila Lime Chicken.

What makes this chipotle marinade so delicious is the smoky spice from the chipotle peppers and zesty flavor from the lemon and lime juices. The marinade adds flavor and breaks down the steaks that need a little help like Sirloin Tip Steak or Flank Steak.

Sirloin Tip Steak is what I usually prefer for this recipe because it’s a lean and inexpensive option for tacos or fajitas. I like it better than some of the other steaks that come from the “Round” part of the cow. It might just be in my head, but I think it’s more tender than some of the other “Round” cuts. If you’re curious about cuts of meat, the National Cattleman’s Beef Association is a great resource. Here are several steaks recommended for marinating:

• Flank Steak
• Outside Skirt Steak
• Inside Skirt Steak
• Sirloin Tip Side Steak
• Bottom Round Steak
• Eye of Round Steak
• Top Round Steak

the process

To make the marinade, mince the garlic cloves into a bowl or measuring cup/pitcher. Juice the lemon and lime and measure 60 mL. Add the juice to the garlic. Add the remaining marinade ingredients except for the oil and whisk to combine.

Quickly whisk as you pour the oil into the mixture. Oil homogenizes better if it’s added separately by quickly whisking into the other ingredients. Since this isn’t a salad dressing, it doesn’t have to be perfectly homogenized. But it does help the oil disperse over the meat better if the oil assimilates with the other ingredients.

Pour over steaks in a plastic sealable bag or glass container. Cover or seal tightly and place in the fridge while you work on the next steps. I like to let the steak marinate for at least 30 minutes before grilling to get the flavor benefits from the marinade.

If you have time to work ahead, I’ve marinated steaks for up to 8 hours. Starting the steaks marinating in the morning shaves some time off your dinner prep. Marinating head of time can drop dinner meal prep by about 10-15 minutes.

When you’re ready to cook the steaks, heat your grill for about 5 minutes. Remove the steaks from the marinade and cook about 1 1/2-2 minutes on each side. Thin steaks like a Sirloin Tip Steak cook quickly. So if you’re a medium-rare eater like me, you’ll want to shoot for the 1.5-2 minute mark on each side. Depending on how hot your grill gets, it only takes about 30 seconds to change a steak from medium-rare to medium.

Once the steaks reach the desired doneness, remove from heat and cover in aluminum foil. Let rest for 5 minutes before cutting into the steak. Cut the steak into strips for steak tacos or fajitas, or serve with Mexican rice and Charro beans. It also works as a Mexican version of steak and eggs. Sometimes I like to just snack on the steak by itself. It’s just so good!

Bon Appétit!