5 from 855 votes
Chipotle Steak (Copycat)
Chipotle Steak (Copycat) is marinated in a blend of garlic, adobo sauce, ancho chile powder, cumin, oregano, and olive oil, then seared to medium-rare or rare doneness. The marinade melds smoky, spicy, and aromatic flavors, while the marinating tenderizes the steak and infuses it with bold taste. This steak is chopped and ideal for burrito fillings or other Mexican-inspired dishes.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
20
servings (about 1/2 cup each)
Calories:
210 kcal
Course:
Main Course
Cuisine:
Mexican
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
- black pepper freshly ground
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 servings (about 1/2 cup each)
Amount Per Serving
Calories 210
% 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.