In a blender or food processor, combine the minced garlic, adobo sauce, ancho powder, 2 tablespoons olive oil, lime juice, brown sugar, cumin, oregano, salt, and black pepper. Blend until you achieve a smooth, paste-like consistency with no large chunks. The adobo sauce and ancho powder are the flavor anchors here—they create that deep, smoky heat that defines this marinade. This should take about 1-2 minutes of blending.

Pat the 1-inch steak cubes dry with paper towels—this helps the marinade adhere better and ensures better searing later. Place the steak cubes in a bowl or resealable container and coat them evenly with the chipotle marinade from Step 1, making sure every piece is well covered. Cover and refrigerate for at least 30 minutes, though I prefer marinating for 2-4 hours when I have the time, as it deepens the flavor significantly without overpowering the meat.

Remove the marinated steak from the refrigerator 30 minutes before cooking. This allows the meat to cook more evenly throughout—cold meat from the fridge will have a cold center that takes longer to reach your target temperature, which can result in overdone exteriors. Let it rest on the counter in its bowl while you prepare your cooking surface.

Heat 2 tablespoons olive oil in a large skillet or cast iron pan over medium-high heat until it shimmers—about 2 minutes. Working in batches to avoid overcrowding (which causes steaming instead of searing), add the steak cubes to the hot oil. Let each side develop a golden-brown crust for 2-3 minutes per side, resisting the urge to move them around—this creates that flavorful exterior through the Maillard reaction. Cook until the internal temperature reaches 120-125°F for rare or 130-135°F for medium-rare, checking with a meat thermometer. I like to pull the steak about 5°F under my target temperature since carryover cooking will continue to raise it during resting.

Transfer the seared steak to a cutting board or serving platter and let it rest for 10 minutes without cutting into it. This allows the juices to redistribute throughout the meat, keeping it tender and moist rather than releasing them all over the plate when you cut. While resting, prepare your serving base of rice and beans, and set out your guacamole and salsa.

Arrange the rested steak cubes over the rice and beans on serving plates or a platter. Top with a generous dollop of guacamole and a spoonful of salsa. The marinade creates an intensely flavorful crust on the meat, so serve immediately while the steak is still warm and the flavors are at their peak.