Very very good. Tender, steak with just the right amount of spice. Let our ribeyes marinate for 24 hours then they cut like butter.

This was pretty good. I wanted more of a marinade, so I added some chicken broth I had on hand and added one more pepper and a spoonful more of adobo sauce. Marinated for 6/7 hours, great flavor, not too spicy.

Good but not great. The spice was definitely there so if you like spicy things you will like this. However, this isn't like a traditional marinade it's more like a paste. Although the flavors are good, I don't think there is a lot of depth to them to use this on a stand alone entree. I think this would be better used if making it for fajitas or something like that. If you want to use it for a stand alone I sugggest adding a little red wine or some beef broth and cut back on the lime and, to balance the flavors, I would add a T. of honey or molasses. I won't use this recipe again (as written) for a stand alone sirloin entree.

I made this with flank steak. Since I only like a little bit of spice, I left out the whole chipotle pepper and only used the adobo sauce. However, there wasn't really any liquid to cover the steak with. I guess it's supposed to be more of a rub than a marinade. I wanted a marinade, so I added 1/4 cup tequila and 1/2 cup of beef broth. The flavors were good.

VERY GOOD AND SPICY, PROBABLY BECAUSE I USED 2 OF THE PEPPERS AND ALL OF THE SAUCE FROM THE CAN. I MARINATED THE MEAT FOR ABOUT 3 HOURS. NEXT TIME I WILL USE THE GRILL LIKE THE RECIPE SAYS, BECAUSE THE MARINADE IS SO THICK THAT IT KEPT BURNING IN THE HOT PAN. I WILL ALSO DOUBLE OR TRIPLE THE RECIPE BECAUSE I ONLY HAD ENOUGH TO COVER ONE POUND OF STEAK.

I added about 4 tablespoons of EV olive oil and used this to marinade shrimp. I cooked them in a large skillet on the stove and made fajitas with them. YUM!! They were a little spicy for me, but everyone else loved it. I'll leave out the sauce from the chipotle peppers next time to make it not quite so hot. Really good on shrimp!

I absolutely loved this. I only had half the amount of sirloin, but did not halve the amount of marinate just to see what it made. I'm glad, it turned out fantastic using all of it, but I like it hot. Too cold to start a grill outside so I broiled the meat and ate it like a good steak. Leftovers are good too! Can't wait to try this marinate on other meats.

I really liked this. Added double the garlic and threw it all into the food processor. My son says its a little too hot but I really liked it. We had it on baked chicken.

The sauce is great - make sure you spend the extra for a good cut of meat however!

Just okay. I marinated mine over night. The lime and cumin seemed to overpower the chipotle.

I tried this recipe twice. Once as written & I loved it but I agree it was too much for a steak. I used the marinade with skirt steak for fajitas the second time around & I decided to follow Bobby Flays rule of thumb at times is to add a little honey to balance everything out. I loved it even better with the honey added - about 1- heaping tablespoon. YUM-O! I also marinated it for about 4-5 hrs.

Very good fajita recipe

This recipe produces a great flavor, but we felt it would be better served with something like fajitas rather than as a stand alone dish. The flavor was good, but not right for plain steak, and my family that didn't like hot things didn't care for it plain either. I do think it would be excellent as a spice for your fajita mix though.

Just okay--did not have the flavor that I thought it should...may make again, may not

Did not like the flavor at all and was too spicy. Ruined a good sirloin. Will not make again.

This had some of my favorite ingredients, but just didn't produce the flavor I was looking for. Could have been I didn't marinate it long enough. Anyway, thanks for submitting the recipe!