Chipotle Steak (Copycat) (original) (raw)

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This copycat Chipotle Steak recipe tastes even better than the real thing. The marinade is quick and easy and full of the smoky, spicy flavors you love!

Meggan’s notes

Chipotle Steak has all the same flavors as Chipotle’s famous Chicken, but here it’s applied to your favorite inexpensive cut of steak like sirloin, round steak, or flat iron steak.

It’s a tasty way to add protein to your burritos, bowls, tostadas, and more. Or serve it like they do in Mexico: Tacos on corn tortillas with just grilled onions, fresh cilantro, and a squeeze of lime juice.

Chipotle Steak Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Adobo sauce: To make your own adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
• Ancho chile powder: You can buy ancho chile powder online or buy dried ancho chiles and grind them to make your own ancho chile powder or soak them and add straight to the marinade (Culinary Hill may earn money if you buy through these links).
• Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
• Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
• Steak: According to Chipotle’s customer service, the “beef” in their steak could be any number of cuts including part of the loin, ball tip, round steak, flat iron steak, top butt, clod, or knuckle.

How to Make Chipotle Steak

1. To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).

1. In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.

1. In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, turning occasionally, until the temperature reaches 120 to 125 degrees F for rare or 130 to 135 degrees F for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.

1. Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces.

1. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

Chipotle Steak tips and variations

• Yield: This recipe makes 20 generous servings, about 1/2-cup each.
• Storage: Store leftovers covered for up to 4 days.
• Make ahead: The steak can be marinated the day before you need it. Store it in an airtight container in the refrigerator and bring to room temperature for 30 minutes before cooking.
• To substitute dried ancho chiles:
  1. Remove stems and seeds from dried chiles (wearing gloves is recommended).
  2. In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes.
  3. Transfer to a medium bowl and add 4 cups (1 quart) water and 2 Tablespoons adobo sauce. Microwave on HIGH for 6 minutes. Drain well, then add the chiles to the food processor in step 1.
• Chipotle Burrito Bowls: Make your own copycat burrito bowls, tacos, and salads at home with my full collection of Chipotle Copycat Recipes:
  • Proteins: Chipotle Chicken, Chipotle Barbacoa, Chipotle Carnitas, Chipotle Sofritas
  • Sides:Chipotle Cilantro-Lime Rice, Chipotle Black Beans, Chipotle Pinto Beans, Chipotle Fajita Veggies
  • Sauces: Chipotle Guacamole, Chipotle Tomato Salsa, Chipotle Corn Salsa, Chipote Tomatillo Salsa, Chipotle Hot Salsa, Chipotle-Honey Vinaigrette

Discover my full range of Chipotle copycat recipes and build your own Chipotle burrito bowl with cilantro-lime rice, smoky black beans, spicy chipotle chicken, sweet corn salsa, mild tomato salsa, and lots of guacamole. It’s great for lunch or dinner when you want fresh food fast.

Steak Doneness Temperatures

Steak internal temperatures will continue to rise up to 5 degrees while resting (a process known as carryover cooking). For accuracy, use a thermometer inserted at the thickest part of the steak for 15 seconds.

The USDA has a minimum safe cooking temperature of 145 degrees Fahrenheit for beef. However, many cooks prefer to serve steak at lower temperatures for juicer, more tender beef. You are the executive chef in your own kitchen and should cook steak to your desired doneness temperature.

Recipe FAQs

What is a substitute for adobo sauce?

To make your own adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.

More Chipotle copycat favorites

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Chipotle Steak (Copycat)

This copycat Chipotle Steak recipe tastes even better than the real thing. The marinade is quick and easy and full of the smoky, spicy flavors you love!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 20 servings (about ½ cup each)

Course Appetizer, dinner, Main Course

Cuisine American, Mexican

Calories 210

For the steak:

• ▢ 3 cloves garlic

• ▢ 2 tablespoons adobo sauce (see note 1)

• ▢ 2 tablespoons ancho chile powder (see note 2)

• ▢ 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface (see note 3)

• ▢ 2 teaspoons ground cumin

• ▢ 2 teaspoons dried oregano (see note 4)

• ▢ Salt and freshly ground black pepper

• ▢ 4 pounds steak such as sirloin, round steak, or flat iron steak (see note 5)

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).

• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.

• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, turning occasionally, until the temperature reaches 120 to 125 degrees F for rare or 130 to 135 degrees F for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.

• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

1. Adobo sauce: To make your own adobo sauce, whisk together 1 Tbsp. tomato paste, 1 Tbsp. cider vinegar, 1 tsp. chipotle powder (or ½ tsp. EACH smoked paprika and cayenne powder), ½ tsp. ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
2. Ancho chile powder: You can buy ancho chile powder online or buy dried ancho chiles and grind them to make your own ancho chile powder or soak them and add straight to the marinade.
3. Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
4. Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
5. Steak: According to Chipotle’s customer service, the “beef” in their steak could be any number of cuts including part of the loin, ball tip, round steak, flat iron steak, top butt, clod, or knuckle.
6. Yield: This recipe makes 20 generous 1/2-c. servings.
7. Storage: Store leftovers covered for up to 4 days.

Serving: 1servingCalories: 210kcalCarbohydrates: 1gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 370mgPotassium: 270mgFiber: 1gSugar: 1gVitamin A: 261IUVitamin C: 1mgCalcium: 17mgIron: 2mg