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closeup of Chipotle steak with pico de gallo, rice, and guac
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4.34 from 6 votes

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 addictive Chipotle main course that has just the right amount of seasonings.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dinner
Cuisine: Mexican
Keyword: Copycat Chipotle Beef, Copycat Chipotle Steak Bowl
Servings: 3 steaks
Calories: 867kcal
Author: Brooke


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 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


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 plastic 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 and let them cook for a minute or two before turning the heat down to medium. Cook for 3 more minutes, then flip the steaks over and cook for 5 minutes.
  • To check if the meat is done, use a digital thermometer.  135 F is rare, and 145 F is medium rare.
  • 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.


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