Chipotle Steak (Copycat)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
20 servings (about 1/2 cup each)
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Calories
210 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Steak (Copycat)
Description
This copycat Chipotle Steak recipe uses a marinade combining garlic, adobo sauce, ancho chile powder, olive oil, ground cumin, dried oregano, salt, and pepper. The marinade is blended to a smooth consistency and coats the steak fully, which can be marinated at room temperature for 30 minutes or refrigerated up to 12 hours, allowing deep flavor absorption and tenderization. Before cooking, the steak is brought to room temperature for even cooking.
Cooking occurs in a hot skillet with oil until the internal temperature reaches 120-125°F for rare or 130-135°F for medium-rare, then rested under foil. The steak is then chopped into small pieces and seasoned to taste. The result is smoky, slightly spicy steak with a tender inside and flavorful crust from the searing, suitable for burritos or similar dishes.
The recipe notes that adobo sauce can be homemade from tomato paste, cider vinegar, chipotle or smoked paprika, cayenne, cumin, oregano, garlic powder, and salt. Ancho chile powder can be sourced or prepared from dried ancho chiles. Though Chipotle uses rice bran oil, olive oil is a practical substitute. Mexican oregano differs in flavor from Italian oregano, but both work well here. The recipe can yield about 20 half-cup servings and leftovers store well for up to 4 days. Marinated steak can be prepared a day ahead, refrigerated, and returned to room temperature before cooking.
Ingredients
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 cumin ground
- 2 teaspoons oregano see note 4, dried
- salt freshly ground
- black pepper freshly ground
- 4 pounds steak such as sirloin, round steak, or flat iron steak (see note 5)
Instructions
- 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, stirring 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.
Notes
- Make your own adobo sauce by whisking tomato paste, cider vinegar, chipotle or paprika, cayenne, cumin, oregano, garlic powder, and salt.
- Ancho chile powder can be purchased or made by grinding dried ancho chiles, or soaked and added directly to marinade.
- Use olive oil as a substitute for rice bran oil commonly used by Chipotle.
- Mexican oregano has a different flavor from Italian oregano; either can be used in this recipe.
- The recipe yields about 20 half-cup servings; leftovers keep covered for up to 4 days.
- For make-ahead, marinate steak a day early, refrigerate, and bring to room temperature before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings (about 1/2 cup each)
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 210kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 55mg | 18% |
| Sodium | 370mg | 15% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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