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Ingredients
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Steak and Marinade
Finishing & Garnish
To Serve (optional)
Method
Steak and Marinade
Make marinade
In a medium bowl whisk together olive oil, lime juice, soy sauce, minced chipotle in adobo, chili flakes, smoked paprika, ground cumin, minced garlic, black pepper, and kosher salt until combined.
Marinate
Place the steak into a resealable plastic bag or shallow dish and pour the marinade over it. Massage the marinade into the meat, press out excess air from the bag, and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate longer than 6 hours because the acid will start to change the texture too much.
Cook & Finish
Sear steak
Lightly oil the steak or brush a small amount of olive oil on the hot grill/pan. Place steak on the hot surface and sear without moving: 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). For medium, cook 4–5 minutes per side (135°F / 57°C). Adjust time depending on thickness. If the steak is thicker than 3/4 inch, sear both sides then lower heat and finish in a 400°F (200°C) oven a few minutes until desired doneness.
Butter and rest
When the steak reaches desired temp, transfer to a cutting board and add the tablespoon of butter on top to melt. Tent loosely with foil and rest 8–10 minutes so juices redistribute.
Slice
Slice the steak thinly across the grain into 1/4-inch slices. Cutting against the grain ensures tenderness.
Garnish
Sprinkle chopped cilantro and sliced scallions over the sliced steak. Serve with lime wedges to squeeze over just before eating.
To Serve (optional)