Ingredients

The following ingredients have 4 Servings
  • 2-3 lb Rumba Meats Top Sirloin Cap Steak ((beef Coulotte), cut into 2-inch cubes)
  • Salt and black pepper to taste
  • 1 can (7 oz / 199 gr) Chipotle peppers in adobo sauce
  • 2 tablespoons canola or vegetable oil, (divided)
  • 1/4 cup butter
  • 4 cloves garlic, (minced)
  • Fresh cilantro leaves, (chopped)

Instruction

  • Season beef cubes with salt and black pepper to taste.
  • Place the chipotles in adobo in a small food processor and purée until smooth.
  • Add the chipotle puree to the beef and toss to evenly coat. Let marinade for 15 – 30 minutes, or even overnight if time allows.
  • Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Remove from the skillet and set aside.
  • Reduce heat to medium. Add butter to the skillet and heat until melted. Add garlic and sauté until fragrant (about 1 minute) while scraping up any browned bits from the pan.
  • Take the pan off the heat. Throw the steak bites back into the skillet and toss through the garlic butter to evenly coat.
  • Garnish with chopped fresh cilantro. Serve warm with yucca fries, roasted potatoes, or white rice, if desired