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a homemade chipotle steak burrito bowl topped with sour cream, guacamole, corn, tomatoes, and cheese.
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Chipotle Steak (Copycat Recipe)

This easy copycat recipe for Chipotle Steak tastes just like the real thing, made on the stovetop with perfectly marinated flank steak.
Author Diana
Servings 4 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Marinating and Resting Time 40 minutes
Total Time 1 hour 5 minutes

Equipment

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

Calories: 347kcal | Carbohydrates: 12g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 102mg | Sodium: 1001mg | Potassium: 844mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2494IU | Vitamin C: 82mg | Calcium: 89mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/chipotle-steak/