Copycat Chipotle Steak Recipe
Make your own Copycat Chipotle steak recipe at home. The smoky, spicy flavors from the marinade will taste amazing when you build your own steak bowl, burrito, or soft tacos. Learn how to make this Chipotle main course that has just the right amount of seasonings.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Servings: 3 steaks
For the Marinade
- ½ yellow onion chopped
- 4 large garlic cloves
- 5 tablespoons adobo sauce
- 3 tablespoons chipotle peppers roughly chopped
- 1 ½ tablespoons ancho chile powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup olive oil
- ¼-1/2 cup water to thin marinade
For the Steaks
- ¼ cup olive oil
- 2 pounds top sirloin steaks
- Sprinkle of kosher salt
Marinating the Meat
Put all the ingredients for the marinade in the food processor and pulse until blended.
Scrap down the sides of the processor with a spatula, then add a bit of water to thin the marinade and run the processor again. You should have 1 cup of marinade.
Place the top sirloin steaks in a large zip top bag and pour the marinade on top. Mush the liquid around, making sure to get it on both sides of the steaks. Seal the bag and place it in the fridge overnight or up to 24 hours.
When ready to cook, take the meat out 30 minutes before cooking so it can warm up to room temperature.
Cooking the Meat
In a 10 inch cast iron skillet, heat up ¼ cup of olive oil over medium high heat until it is shimmering. Place two steaks in the pan. Sprinkle with kosher salt, and let them cook for a minute or two before turning the heat down to medium. Cook until the steak starts to sweat, then flip the steaks over and cook for 3 to 5 minutes.
To check if the meat is done, use a digital thermometer. 130-135°F is medium rare, and 135-145°F is medium. Chipotle cooks their steaks to 145F.
Move the steaks to a wooden cutting board with a groove and tent with foil for 10 minutes. The steaks will continue cooking and the juices will redistribute.
Slice in bite-sized pieces against the grain, and then slice again in the opposite direction. Serve hot with other Chipotle inspired recipes.
- Use a zip-top bag or a bowl to marinade the meat and store in the fridge.
- To know when it's done, use a meat thermometer.
- Make a foil tent and let the meat rest for 10 minutes.
- For the best texture, cut against the grain.
- This marinade can also be used for chicken breasts or thighs.
- Can't find dried ancho chile powder? Make your own by grinding dried ancho chiles in a spice grinder.
Calories: 867kcal | Carbohydrates: 23g | Protein: 71g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Cholesterol: 178mg | Sodium: 7047mg | Potassium: 1301mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1303IU | Vitamin C: 5mg | Calcium: 157mg | Iron: 8mg