Chipotle Steak Recipe: 30-Minute Delicious And Easy Dinner

My twin daughters, Lily and Mia, are crazy about Chipotle. Every time we go, they always order the steak. After what felt like our hundredth trip, I thought, “I can make this at home!” So, I started experimenting and came up with this chipotle steak recipe. It has all the smoky, flavorful goodness of Chipotle’s steak, but I added my own little touches to make it perfect for family dinners. It’s so easy and delicious; it’s become a regular weeknight meal at our house. Now, Lily and Mia prefer my homemade version!

Why this Chipotle Steak Recipe is Special

This chipotle steak recipe isn’t just tasty, it’s super simple too. I use everyday ingredients you probably already have in your pantry and fridge. The marinade comes together in minutes, and the cooking is a breeze. Plus, I love that I can grill the steak, pan-fry it in my cast iron skillet, or even broil it when the weather isn’t cooperating. It’s so adaptable!

Ingredients

This chipotle steak recipe uses simple, fresh ingredients. You’ll be surprised how much flavor they pack! Learning about the different cuts of beef can be helpful when choosing the right one for your recipe.

For the Marinade:

• 1/4 cup olive oil: I like to use a good quality extra virgin olive oil for the best flavor. It helps create a beautiful crust on the steak.
• 1/4 cup freshly squeezed lime juice: Freshly squeezed lime juice is a must! It adds so much brightness and zing to the marinade compared to bottled juice. About 2-3 limes should do it.
• 2 tablespoons chipotle peppers in adobo sauce: This is where the smoky, spicy magic happens. You can find canned chipotle peppers in adobo sauce in most grocery stores.
• 1 tablespoon adobo sauce from the can: Don’t throw away that delicious adobo sauce! It adds a rich, savory depth to the marinade.
• 2 cloves garlic, minced: Fresh garlic is essential for that classic chipotle flavor. Mince it finely for the best distribution of flavor.
• 1 teaspoon ground cumin: Cumin adds a warm, earthy note that complements the other spices perfectly.
• 1/2 teaspoon smoked paprika: Smoked paprika enhances the smoky flavor of the chipotles.
• 1/2 teaspoon salt: Salt enhances the flavors of the other ingredients and seasons the steak.
• 1/4 teaspoon black pepper: A touch of black pepper adds a bit of sharpness.

For the Steak:

• 1.5-2 lbs flank steak or skirt steak: Both cuts are excellent for this recipe. They’re flavorful, relatively inexpensive, and cook quickly.
• 1 tablespoon olive oil (for cooking): A little extra olive oil is needed for cooking the steak, whether you grill, pan-fry, or broil.

Equipment Needed

You don’t need any fancy equipment for this chipotle steak recipe! Here’s what I use:

• Blender or food processor: I use my blender to combine all the marinade ingredients into a smooth, flavorful mixture. A food processor works just as well. If you don’t have either, you can finely mince the chipotle peppers and whisk everything together by hand.
• Shallow dish or resealable bag: You’ll need something to marinate the steak in. A shallow dish works well, but a resealable bag is my go-to. It allows the marinade to coat the steak evenly.
• Grill, large skillet (cast iron preferred), or broiler pan: Choose your cooking method! A grill gives you that nice char, a cast iron skillet is perfect for a good sear on the stovetop, and a broiler pan is handy for cooking indoors.
• Meat thermometer: A meat thermometer is essential for checking the steak’s internal temperature and ensuring it’s cooked to your liking.
• Tongs: Tongs are helpful for flipping the steak and transferring it to a cutting board.
• Cutting board: You’ll need a cutting board for slicing the steak against the grain.
• Sharp knife: A sharp knife makes slicing the steak thin and easy.

Step-by-Step Instructions

Let’s get cooking! This chipotle steak recipe is easier than you think.

1. Preparing the Marinade:
   • Add the olive oil, lime juice, chipotle peppers, adobo sauce, garlic, cumin, smoked paprika, salt, and pepper to a blender or food processor.
   • Blend until the mixture is smooth. If you prefer a chunkier marinade, pulse a few times instead of blending completely.
   • Tip: If you’re sensitive to spice, start with fewer chipotle peppers and add more to taste. You can always add more heat, but you can’t take it away!
2. Marinating the Steak:
   • Place the steak in a shallow dish or a resealable bag.
   • Pour the marinade over the steak, making sure it’s coated evenly. If using a bag, seal it tightly and squish it around to distribute the marinade.
   • Marinate in the refrigerator for at least 20 minutes, or up to 4 hours. I find that 2 hours is the sweet spot for maximum flavor.
   • Tip: Don’t marinate the steak for longer than 4 hours, as the acid in the lime juice can start to break down the meat and make it mushy.
3. Cooking the Steak:
   • Grilling: Preheat your grill to medium-high heat. Remove the chipotle steak from the marinade and discard the marinade. Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired internal temperature.
   • Pan-frying: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Once the oil is shimmering, add the steak to the skillet. Sear for 4-6 minutes per side for medium-rare, or until it reaches your desired internal temperature.
   • Broiling: Preheat your broiler. Place the steak on a broiler pan and broil for 4-6 minutes per side for medium-rare, or until it reaches your desired internal temperature.
   • Internal Temperatures: Use a meat thermometer to check for doneness:
     • Rare: 125°F
     • Medium-Rare: 130-135°F
     • Medium: 140-145°F
     • Medium-Well: 150-155°F
     • Well-Done: 160°F and above
4. Resting and Slicing:
   • Once the steak is cooked, transfer it to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
   • Slice the steak thinly against the grain. Slicing against the grain shortens the muscle fibers, making the steak easier to chew.

Tips and Variations

Here are a few tips and variations to help you make the best chipotle steak ever!

Achieving the Perfect Sear

• Make sure your grill or skillet is hot before adding the steak. A hot surface is key to a good sear.
• Pat the steak dry with paper towels before cooking. Excess moisture will steam the steak instead of searing it.
• Don’t overcrowd the pan. If you’re cooking multiple steaks, work in batches to ensure even cooking.
• Resist the urge to move the steak around too much. Let it sear undisturbed for a few minutes per side.

Adjusting Spice Level

• For a milder flavor, remove the seeds and membranes from the chipotle peppers before blending.
• If you like it extra spicy, add an extra chipotle pepper or a pinch of cayenne pepper to the marinade.
• You can also add a touch of honey or brown sugar to the marinade to balance the heat.

Alternative Cooking Methods for the chipotle steak

• Oven Baking: Preheat your oven to 400°F. Place the marinated steak on a baking sheet and bake for 15-20 minutes for medium-rare, or until it reaches your desired internal temperature.
• Sous Vide: Seal the marinated steak in a vacuum-sealed bag and cook in a sous vide water bath at 130°F for 1-2 hours for medium-rare. Then, sear the steak in a hot skillet for a minute or two per side to develop a crust.

Serving Suggestions for chipotle steak

• I love serving this chipotle steak in warm tortillas with all the fixings: chopped cilantro, onions, salsa, guacamole, and a dollop of sour cream or Greek yogurt.
• It’s also delicious served with rice, beans, and a simple salad.
• My family loves it sliced thinly and piled high on nachos.

Vegetarian Adaptation

• For a vegetarian version, marinate large portobello mushroom caps in the chipotle marinade and grill, pan-fry, or bake them until tender.
• You can also use other hearty vegetables like zucchini, bell peppers, or onions.

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Looking for more delicious and easy dinner ideas? Try this flavorful ditalini pasta recipe or these hearty old-fashioned stuffed bell peppers

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FAQ

Here are the answers to some frequently asked questions about Chipotle steak:

How do they cook the steak at Chipotle?

Chipotle cooks their steak on a large grill. They use a specific cooking process to achieve a flavorful, slightly charred exterior while keeping the inside tender and juicy. I’ve tried to mimic this at home on my own grill, and it works pretty well!

What oil does Chipotle use to cook steak?

Chipotle uses a blend of sunflower oil, rice bran oil, and safflower oil to cook their steak. These oils have a high smoke point, which is important for grilling at high temperatures. I typically stick with olive oil, as I almost always have that in my kitchen.

Is Chipotle steak the same as carne asada?

While both are grilled steak, Chipotle steak and carne asada aren’t exactly the same. Carne asada is typically marinated in a simpler mixture of citrus and herbs, whereas Chipotle steak has a more complex, smoky flavor from the chipotle peppers and adobo sauce. This recipe is definitely inspired by the Chipotle flavor profile.

What cheese does Chipotle use?

Chipotle uses Monterey Jack cheese. It’s a mild, creamy cheese that melts well and complements their various menu items, even though I don’t use any cheese in this particular recipe.

Storing and Reheating Leftovers

If you have any leftover chipotle steak (which is rare in my house!), proper storage and reheating are key to maintaining its deliciousness.

Storing:

I let the steak cool completely before storing it. I place the cooled steak in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze leftover of chipotle steak for longer storage. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container for up to 2 months.

Reheating:

The key to reheating chipotle steak is to avoid overcooking it, which can dry it out. My favorite method is to reheat it gently in a skillet over low heat. I add a splash of broth or water to the pan to create some steam and help keep the chipotle steak moist. You can also reheat it in the microwave, but I find the skillet method produces better results. If you’re reheating frozen steak, thaw it completely in the refrigerator before reheating.

Conclusion

So there you have it – my family’s favorite chipotle steak recipe! I hope you give it a try and love it as much as we do. It’s truly a weeknight game-changer. Lily and Mia actually request this more than they ask to go to Chipotle now, which is a huge win in my book! It’s so satisfying to make something at home that tastes even better than a restaurant favorite. Let me know what you think if you make it – I always love hearing from fellow home cooks!

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