Not For the Faint of Heart!

This recipe is my favorite recent discovery. One of the great things about it is that it can put in the fridge the night before and then be ready in 15-20 minutes the next day. Serve with a side of tortillas, sour cream, and chopped cilantro (and, for me, a glass of milk too!). This is one of the rare occasions where I prefer the meat to be grilled indoors (in a George Foreman or stove top grill pan) because I like the meat to continue to cook in the sauce. Obviously, skewer the meat if using an outdoor grill.

• 1/4 cup of fresh lime juice
• 1 T freshly minced garlic
• 1 t oregano
• 1 t cumin
• one small can chipotle peppers packed in adobo sauce (available on Mexican aisle)
• 2 pounds thin sirloin, cut into bite-sized pieces

1. Combine lime juice, garlic, oregano, and cumin
2. Add entire contents of canned peppers and sauce and fully combine
3. Add sirloin and coat thouroughly.
4. Refrigerate for at least two hours.
   
5. Grill for 6-8 minutes, turning occasionally.
   
6. Enjoy!