In a blender, combine 2 tablespoons of chipotle peppers in adobo sauce, 2 tablespoons of red wine vinegar, 1 tablespoon of honey, 3 tablespoons of extra virgin olive oil, the juice from half a lime, 1 bunch of cilantro, and 8 cloves of garlic. Add 1 teaspoon each of cumin, chili powder, and salt. Blend until smooth.

Take 1 pound of steak and place it in a large bowl. Pour the marinade over the steak, ensuring it is well coated. Reserve ¼ cup of the marinade for later use. Cover and let the steak marinate for at least 15 minutes at room temperature, or refrigerate for 1 to 2 hours for more flavor.

Remove the steak from the marinade and let any excess drip off. Heat a large skillet over high heat for about 3 minutes. Add the steak and sear for 3-4 minutes on each side, or until browned. Aim for an internal temperature of 135°F for medium-rare.

Transfer the steak to a cutting board and let it rest for 5-7 minutes. After resting, slice the steak thinly against the grain into strips, then cube for your bowl.

Return the cubed steak to the skillet over medium-high heat, adding 1 tablespoon of the reserved marinade. Sauté for about 20-30 seconds.

Prepare your Copycat Chipotle Steak Bowl by pairing the sautéed steak with your favorite sides like rice, beans, or vegetables. Garnish with fresh cilantro and lime wedges.