Copycat Chipotle Steak Recipe

If you're craving steak at home, we've got you covered with our copycat Chipotle steak recipe.  The marinade is quick and easy, and the steak cooks in 10 minutes; can't get more simple than that! 

If you're looking for other beef Chipotle copycat recipes, you'll want to try our Chipotle carne asada and our Chipotle barbacoa. Get other popular copycat recipes by visiting our Chipotle recipes collection in our recipe index.

Jump to:

• Why This Recipe Works
• Ingredients
• Variations
• How to Make
• Recipe FAQs
• Serve
• Store
• Expert Tips
• Other Chipotle Copycat Recipes You'll Love
• Recipe
• Comments

Why This Recipe Works

• Our copycat marinade recipe tastes like Chipotle's and we suggest you marinate the steak for 8 to 24 hours.
• Let the steak warm up to room temperature, by letting it sit on the counter for 30 to 60 minutes.
• Cook in a hot cast iron skillet for 3 minutes until the steak starts to sweat. Flip the steak only once and don't overcrowd the skillet. Sprinkle with kosher salt.
• Check the internal temperature with a digital thermometer. 130-135F medium rare, 135-145F for medium. Chipotle cooks their steaks to 145F.
• When done, tent with foil for 10 minutes for the steak to rest and the juices will redistribute then cut against the grain before serving, rotate and cut into cubes.

Ingredients

The ingredients for our copycat Chipotle steak recipe are easy to find at any large grocery store in the U.S. Let's talk about some of the key ingredients.

• Beef: We used 2 pounds of top sirloin steak.
• Aromatics: We used yellow onion and garlic.
• Spices: We used ancho chile powder, cumin, oregano, kosher salt and black pepper.
• Canned goods: We used Chipotle chili peppers in adobe sauce.
• Oil: We used classic olive oil because it is easier to find, but Chipotle uses rice bran oil.

See recipe card for full information on ingredients and quantities.

Variations

• Like it spicier?  Add red pepper flakes.
• Can't find rice bran oil?  Use classic olive oil.
• Don't have yellow onion?  Try red or white.
• Can't find dried ancho chile powder?  Make your own by grinding dried ancho chiles in a spice grinder.

How to Make

Gather all the ingredients for the marinade for our Chipotle copycat steak recipe.  Chop up the chipotle peppers, onion, and garlic, then measure out the spices and oil.

1. Dump the marinade ingredients into a food processor or high powered blender. Blitz until the ingredients are broken down and blended, then scrape the sides down with a spatula. Add a bit of water (¼ to ½ cup) to thin the marinade.
2. Place the top sirloin steaks in a large zip-top bag and pour or spoon the marinade over top, making sure both sides of the meat are covered. Put the steak in the fridge to marinate for 8 to 24 hours.

When ready to cook, take the meat out of the fridge 30 minutes before grilling so the meat can slowly warm up to room temperature.

3. Cook on a very hot outside grill or heat oil in a cast iron skillet at medium high heat until it shimmers.

4. Cook the steaks roughly 3 to 5 minutes per side.  Sprinkle the steak with kosher salt. After two minutes, lower the heat. Flip when the steak starts to sweat and flip only once.  Cook the meat in batches if it doesn't all fit in the skillet at the same time.

5. Check the correct temperature for your desired doneness.  130-135°F is medium rare, and 135-145°F is medium.

6. Place the meat on a grooved wooden cutting board and tent with foil.  Let the meat rest for 10 minutes.

7. Cut against the grain, then rotate the meat and make cuts again so the meat is bite sized.

8. Enjoy while it's still hot.

Recipe FAQs

Serve

If you want to keep it authentic, serve it with other Chipotle Mexican Grill dishes. To make their famous burrito bowls start with Chipotle cauliflower rice, then add Chipotle black beans. Next add the steak, then the Chipotle fajita veggies and top it with Chipotle tomatillo-green chili salsa, or Chipotle corn salsa. Round out your meal with a side of crispy, lime-flavored Chipotle tortilla chips.

Store

• Make Ahead: Yes and no.  You can make up the marinade for our copycat recipe a few days in advance and store it covered in the fridge.  You can also marinade the meat 24 hours in advance, but it is best to cook the meat just before using it on a grill or in a cast iron skillet.
• Leftovers: Place in an airtight container and store in the fridge for up to 4 days.
• Freeze: Yes, you can freeze leftover cooked steak in an airtight freezer container for up to one month.  When ready to use, thaw in the fridge.
• Reheat: Place the leftover steak on a parchment lined baking sheet at 275°F for 12 to 15 minutes or until warmed through.

Expert Tips

• Marinate the meat in a bag or a covered bowl.
• Use a meat thermometer to know when it's done.
• Let the meat rest under a foil tent.
• Cut against the grain.
• This marinade can also be used for chicken breasts or thighs.

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