Skip the takeout for dinner tonight – You can make your own homemade version of Chipotle Steak with this easy copycat recipe instead!
Marinated flank steak, with or without grilled peppers and onions, tastes just like the real thing, and can be cooked on the stovetop in less than 30 minutes.
This copycat recipe for Chipotle Steak is made with the most delicious marinade that’s smoky, savory, and a little bit spicy.
It has similar flavors to those in my Chipotle Chicken recipe, but the ingredients are adjusted slightly to pair perfectly with beef.
Marinated and pan-seared flank steak is a simple and easy way to add extra protein to burrito bowls, tacos, fajitas and more. Enjoy chipotle steak now, or store it in the fridge to use for meal prep for the week’s lunches.
Chipotle Steak Recipe Highlights
- A Perfect Copycat – If you’re looking for a recipe for the Chipotle Mexican Grill steak, you’ve found it! I think the flavors here are spot on, and I’d pick my homemade steak over the fast food version any day.
- Simple Ingredients – You won’t need any super fancy ingredients to make the marinade for Chipotle’s steak. The only one that might be new to you is canned chipotles in adobo sauce, which are easy to find at the grocery store.
- Versatile Recipe – Once this steak is cooked, you can use it to make your favorite Chipotle bowls and burritos, or turn it into tacos, steak fajitas, or simple grain bowls or wraps for lunches for the week.
Ingredients in Chipotle Steak
Here’s what you need to make this delicious marinated steak:
Complete list of ingredients and amounts can be found in the recipe card below.
- Flank Steak: A budget-friendly cut of steak, flank is best when it’s marinated first to tenderize it. Sometimes this is called a London Broil as well. You could also use a similar cut, such as flat iron steak or skirt steak in this recipe.
- Chipotles in Adobo: These peppers are sold in a can or jar, usually near the other Mexican foods in the grocery store. You’ll only need 2 or 3 of the peppers for this recipe, and the rest can be frozen to be used in other recipes like Texas Chili, Chicken Tinga, or Fish Tacos.
- Garlic: Use several fresh cloves of garlic to add savory flavor to the marinade.
- Spices: Open up your pantry and pull out these spices that pair well with Tex-Mex: Chili powder, cumin, dried oregano, black pepper, and salt.
- Vinegar: I like the flavor from apple cider vinegar in this marinade. Vinegar helps to break down the muscle fibers in the meat, tenderizing them.
- Olive Oil: Oil adds moisture and flavor to the meat.
How To Make Chipotle Steak
Tip!
Flank steak is often too large to fit into a skillet. If this is the case for you, cut it in half and cook each piece separately!
Recipe Tips
- Use a Cast Iron Skillet: I think that a heavy, well-seasoned cast iron skillet is the best tool for cooking steak on the stovetop. It can be heated to a high heat and will hold on to the heat evenly during the cooking process.
- Use Your Fan: Be sure to turn on your oven hood or maybe open a window. It can get a bit smoky while searing the steak!
- Cook the Peppers First: I photographed the process the other way, but it’s easier to cook the peppers before the steak, using the same skillet. If you cook the steak first, you’ll need to wash out the pan in between. If you have two large cast iron skillets, you can cook the steak and the peppers at the same time!
- Marinating Time: Give the steak at least 30 minutes to soak up all of that flavor, and even longer if you have the time. Anything up to 24 hours is perfect.
- Resting is important. After cooking, allow the meat to rest for 5-10 minutes before you cut into it. This way, the meat will stay moist and juicy.
Storing Tips
Store any leftovers in an airtight container for up to 3-5 days. This steak is delicious cold, and should be reheated gently so that it doesn’t become overcooked.
How to Serve Chipotle Steak
If you’re making this chipotle steak, you might want to make some of my other delicious Chipotle copycat recipes to go with it!
Start with cilantro lime rice and pinto beans to make the base of a really delicious burrito bowl.
Top that with diced chipotle steak, fajita veggies, and shredded cheddar cheese.
Offer up plenty of toppings, like my easy guacamole, pico de gallo, and a dollop of sour cream or lime crema.
Veer off the beaten path a bit, and try this steak with some other tasty side dishes, like my Mexican Rice, Elote Mexican Street Corn Salad, or tortilla chips with Queso or Salsa Ranchera.
Recipe FAQs
What Cut of Steak does chipotle use?
According to their website, Chipotle uses a variety of steak cuts in their restaurants, including bottom and top round, sirloin, and sirloin tip steaks.
How do you know when steak is done?
I like to cook flank steak to medium-rare, but you can cook it to whatever doneness you prefer. Use a meat thermometer to check the internal temperature, according to this chart:
- Rare: 125°F/52°C
- Medium rare: 135°F/57°C
- Medium: 145°F/63°C
- Medium well: 155°F/68°C
How long should I marinate flank steak?
If you have the time, the perfect amount of time to marinate this recipe will be overnight, for 8-12 hours. This gives the marinade enough time to both flavor and tenderize the meat properly.
If you’re short on time, make sure you marinate the steak for a minimum of 30 minutes.
More Steak Recipes
All Dinner Ideas →
Making the famous Chipotle Steak at home is easier than you might think! Make this for dinner today, or save the recipe for the next time you have that Tex-Mex burrito bowl craving.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chipotle Steak (Copycat Recipe)
Equipment
- Food processor or blender
- Large Cast Iron Skillet
Ingredients
Steak:
- 4 cloves garlic
- 2-3 chipotles in adobo from a can freeze the rest to use in other recipes
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) apple cider vinegar
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 ½ teaspoons salt
- 1 ½ – 2 pounds (675-950 g) flank steak or any other cut
Peppers (Optional):
- 2 bell peppers different colors, sliced
- 1 red onion sliced
- ½ lime juiced
- Salt and pepper to taste
Instructions
- In a blender, combine the garlic, chipotles in adobo, olive oil, apple cider vinegar, chili powder, cumin, oregano, black pepper, and salt. Blend until you get a smooth sauce. Add a splash of water if needed to make blending easier.
- To a gallon-sized ziptop bag, add the steak and cover it with sauce. Seal the Ziploc bag, and marinate in the fridge for 30 minutes to 24 hours.
- Remove the steak from the fridge about 30 minutes before cooking to allow it to reach room temperature.
- Preheat your cast iron skillet over medium-high heat. Add a tablespoon of light olive oil or avocado oil.
- If cooking peppers, add bell peppers and onions, season with salt and pepper and squeeze half a lime. Sauté over medium heat until they are soft and slightly caramelized, about 10 minutes. Remove onto a plate and set aside.
- Add more oil if needed, then add your steak. Cook for about 3-5 minutes on each side for medium-rare or until your desired doneness (I aim for 125-135°F).
- Once done, remove the steak from the skillet and let it rest for about 10 minutes.
- Slice the rested steak against the grain into strips and then diagonally into cubes.
Notes:
- Use a Cast Iron Skillet: I think that a heavy, well-seasoned cast iron skillet is the best tool for cooking steak on the stovetop. It can be heated to a high heat and will hold on to the heat evenly during the cooking process.
- Use Your Fan: Be sure to turn on your oven hood or maybe open a window. It can get a bit smoky while searing the steak!
- Cook the Peppers First: I photographed the process the other way, but it’s easier to cook the peppers before the steak, using the same skillet. If you cook the steak first, you’ll need to wash out the pan in between. If you have two large cast iron skillets, you can cook the steak and the peppers at the same time!
- Marinating Time: Give the steak at least 30 minutes to soak up all of that flavor, and even longer if you have the time. Anything up to 24 hours is perfect.
- Resting is important. After cooking, allow the meat to rest for 5-10 minutes before you cut into it. This way, the meat will stay moist and juicy.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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