It’s 6pm, you’re tired, and everyone’s hungry. You want that famous restaurant flavor without the long line. This Copycat Chipotle Steak brings the grill home to your kitchen. It is tender, smoky, and perfectly seasoned for your family.
Making your own burrito bowls is a great way to save money. This recipe delivers that signature charred exterior and juicy center. You can enjoy a fresh, high-protein dinner right at your own table. It is simpler than you might think to master.
Why This Recipe Is a Winner
This recipe is a total winner for busy summer weeknights. You get all the flavor of takeout with better ingredients. It allows you to control the spice level for your kids. Plus, it is much more affordable than buying four separate bowls.
The marinade works its magic while you go about your day. It creates a deep, smoky flavor that everyone will love. This is the ultimate meal prep solution for a healthy week. Your family will be asking for seconds before the first bite is gone.
Simple Cooking Method
You start by whisking together a simple, bold marinade. The steak needs a little time to soak up the spices. Then, it sears quickly in a very hot pan. It takes less than ten minutes to cook to perfection.
Even if you are new to cooking steak, you can do this. The cubes make it easy to serve and portion out. Use a heavy skillet to get that beautiful crust. You will feel like a professional chef in your own kitchen.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Use fresh lime juice for the best bright finish.
- 1.5 lbs Top Sirloin or Flank Steak
- 2 tablespoons chipotle peppers in adobo sauce, finely minced
- 1 tablespoon ancho chili powder
- 2 tablespoons vegetable or rice bran oil
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon fresh lime juice
Step-by-Step Directions
- In a small mixing bowl or food processor, combine the minced chipotles in adobo, ancho chili powder, oil, garlic, cumin, oregano, salt, pepper, and lime juice. Blend or whisk until a thick paste forms.
- Place the steak in a heavy-duty resealable plastic bag or glass dish. Apply the marinade thoroughly, ensuring all surfaces of the meat are coated.
- Seal and refrigerate the steak for a minimum of 2 hours, ideally up to 12 hours, to allow the enzymes and spices to penetrate the muscle fibers.
- Remove the steak from the refrigerator 20 minutes prior to cooking to reach room temperature for more even heat distribution.
- Preheat a cast-iron skillet or outdoor grill to high heat (approximately 450°F). Lightly oil the surface.
- Sear the steak for 4 to 5 minutes per side. Use a meat thermometer to pull the steak when it reaches an internal temperature of 135°F (57°C) for medium-rare.
- Transfer the steak to a cutting board and allow it to rest for 10 minutes to redistribute internal juices.
- Slice the steak against the grain into 1/2-inch strips, then rotate and cut into 1/2-inch cubes for authentic service style.
Best Ways to Enjoy It
Serve this warm over a bed of cilantro lime rice. Add black beans, fresh corn salsa, and a dollop of sour cream. It makes the most incredible steak tacos for a fun weekend. Pack the leftovers into containers for easy weekday lunches.
Storage & Reheating
Store any leftover steak in an airtight container for four days. You can also freeze the cooked meat for up to a month. To reheat, use a skillet over low heat. Add a tiny splash of water to keep it moist. Avoid the microwave to keep the texture tender and juicy.
Tips for Best Results
- Don’t skip the resting time after the steak finishes cooking.
- Avoid overcrowding the pan to ensure a perfectly charred crust.
- Use flank steak if you prefer a leaner cut of meat.
- Marinate the meat the night before to save time later.
- For summer BBQs, cook this steak on an outdoor grill.
- Double the recipe if you are feeding a large crowd.
- Always slice against the grain for the most tender bite.
Easy Flavor Ideas
- Swap the steak for chicken thighs for a different protein.
- Use a sugar-free marinade to keep this recipe keto-friendly.
- Add a dash of cinnamon for a unique smoky sweetness.
- Replace the oil with avocado oil for a high-heat option.
Common Questions
Can I make this ahead of time?
Yes, you can marinate the steak up to 12 hours early. You can also cook it and store it for meal prep. It stays delicious for several days in the fridge.
Is this steak very spicy?
It has a nice kick but is not overwhelming. If you prefer mild, use fewer chipotle peppers. The lime juice helps balance the heat beautifully.
What is the best pan to use?
A cast-iron skillet is your best friend for this recipe. It holds heat well and creates a great sear. A heavy stainless steel pan also works great.
I hope this flavorful steak makes your weeknight dinners a little more exciting. It is such a simple way to bring a restaurant favorite home. Happy cooking!
— Alex
Ingredients
- 1.5 lbs Top Sirloin or Flank Steak
- 2 tablespoons chipotle peppers in adobo sauce, finely minced
- 1 tablespoon ancho chili powder
- 2 tablespoons vegetable or rice bran oil
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon fresh lime juice
Instructions
- In a small mixing bowl or food processor, combine the minced chipotles in adobo, ancho chili powder, oil, garlic, cumin, oregano, salt, pepper, and lime juice. Blend or whisk until a thick paste forms.
- Place the steak in a heavy-duty resealable plastic bag or glass dish. Apply the marinade thoroughly, ensuring all surfaces of the meat are coated.
- Seal and refrigerate the steak for a minimum of 2 hours, ideally up to 12 hours, to allow the enzymes and spices to penetrate the muscle fibers.
- Remove the steak from the refrigerator 20 minutes prior to cooking to reach room temperature for more even heat distribution.
- Preheat a cast-iron skillet or outdoor grill to high heat (approximately 450°F). Lightly oil the surface.
- Sear the steak for 4 to 5 minutes per side. Use a meat thermometer to pull the steak when it reaches an internal temperature of 135°F (57°C) for medium-rare.
- Transfer the steak to a cutting board and allow it to rest for 10 minutes to redistribute internal juices.
- Slice the steak against the grain into 1/2-inch strips, then rotate and cut into 1/2-inch cubes for authentic service style.
