Chipotle Steak Recipe (Copycat)

This copycat Chipotle Steak recipe tastes even better than the real thing. The marinade is quick and easy and full of the smoky, spicy flavors you love!

Ever since Chipotle changed the way they cook their steak, I have felt compelled to post the recipe here.

After all, if you can’t get your steak medium rare in store, you have only one choice: Make it yourself.

Chipotle Steak Recipe - a photo of a white bowl with several colorful ingredients over white rice with a silver fork on a dark background with other ingredients nearby - click photo for full written recipe

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Chipotle Steak Marinade

That smoky, spicy flavor in Chipotle’s steak comes from two ingredients: Dried ancho chiles and adobo sauce.

While you can track down and soak dried ancho chiles (and this is what I show in the video), it is just as easy to use ancho chile powder. This is now widely available at grocery stores or you can buy it online. Or, you can grind your own.

 What is Chipotle Steak made of?

Chipotle only lists “Beef” in their ingredient statement. However, a clever Quora user emailed Chipotle customer service and learned that Chipotle steak could be one or more of the following cuts: Loin, ball tip, round, flat, top butt, clod, and knuckle.

At the average grocery store, I am able to find loin, round, and flat steak. So, those are the ones I listed in my recipe. But if you can find knuckle (or anything else), toss it in!

Chipotle Steak Recipe - a photo of chopped steak with spices in white dishes in the top left corner - click photo for full written recipe

How to Cook Chipotle Steak

For best results, you should grill or sear your Chipotle steak. Braising, sautéing, baking, roasting, and slow cooking are out.

I also don’t recommend cooking the steak ahead of time (although you can certainly marinate it ahead).

Find all of the Chipotle Copycat Recipes on this site. Or, click here to subscribe to emails and receive all the recipes in a beautiful mobile-friendly eBook, FREE!

Chipotle ChickenChipotle Steak • Chipotle Barbacoa (beef) • Chipotle Carnitas (pork) •
Chipotle Sofritas (tofu) • Chipotle Cilantro Lime RiceChipotle Black Beans • Chipotle Pinto Beans •
Chipotle Fajita Vegetables • Chipotle Guacamole • Homemade Tortilla Chips •
Chipotle Tomato Salsa (mild) • Chipotle Corn Salsa (medium) • Chipotle Tomatillo Salsa (medium) •
Chipotle Hot Salsa (hot) •  Chipotle Honey Vinaigrette (salad dressing) •

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This copycat Chipotle Steak recipe tastes even better than the real thing. The marinade is quick and easy and full of the smoky, spicy flavors you love!
5 from 3 votes
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Chipotle Steak Recipe (Copycat)

This copycat Chipotle Steak recipe tastes even better than the real thing. The marinade is quick and easy and full of the smoky, spicy flavors you love!

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 servings
Calories 243 kcal

Ingredients

  • 1/2 medium red onion coarsely chopped see notes
  • 3 cloves garlic
  • 2 tablespoons adobo sauce from a small can of Chipotle peppers
  • 2 tablespoons ancho chile powder
  • 2 tablespoons olive oil or rice bran oil plus more for the cooking surface
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • Salt and freshly ground black pepper
  • 4 pounds steak (loin, round, or flat)

Instructions

To make the marinade:

  1. To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper.
  2. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
  3. Place the steak in a large zipper-top plastic and add 1 cup marinade. Refrigerate overnight if desired. Let beef sit in the marinade for at least 30 minutes at room temperature before grilling.

To make the steak:

  1. Heat 2 tablespoons oil in a large skillet until shimmering (or preheat a grill over medium high heat). Add steak to the pan and cook, turning occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium rare. Depending on the size of your skillet, you can cook the steak in batches.

  2. Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

Recipe Notes

To make the marinade with dried ancho chiles:

  1. Remove stems and seeds from 1 ounce (2-3 small) dried chiles (wearing gloves is recommended). In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes.
  2. Transfer to a medium bowl and add 4 cups (1 quart) water. Microwave on HIGH for 6 minutes. Drain well. Split open each softened ancho chile and rinse the inside to remove the stem and all seeds (wearing gloves is recommended).
  3. Add to the food processor with the other marinade ingredients.

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This copycat Chipotle Steak recipe tastes even better than the real thing. The marinade is quick and easy and full of the smoky, spicy flavors you love!

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12 comments

  1. chipotle steak recipe copycat is so delicious and yummy.I loved your way of cooking and recipes.Before this i made Chicken Keema Paratha for my husband its taste also funny and delicious.Sharing a link with you: ( https://www.sooperchef.pk/chicken-keema-paratha-recipe/ ).

    Thanks for the recipe.

  2. Is there a recipe for the adobo sauce? Would prefer to make it myself after reading the ingredients. And also would rather not waste the Chile’s. Thanks!

    • Hi Melissa! Sorry for my delayed reply. There are homemade adobo sauce recipes on the Internet and I’ll be posting my own in the next few weeks (thanks to your request!). In the meantime if you check google you might find one that looks good to you. Thanks for the question! I’m also going to make a homemade chili powder recipe which someone else requested. Take care.

  3. To make the steak:
    Heat 2 tablespoons oil in a large skillet until shimmering (or preheat a grill over medium high heat). Add “CHICKEN ????” to the pan and cook, turning occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium rare. Depending on the size of your skillet, you can cook the steak in batches.

    • D’OH!!! Thanks for being my proofreader, your check is in the mail. But seriously I appreciate you.

  4. Do you think I could cook the steak and the chicken version the day before and re- heat? Having a lunch graduation party.

    • Hi Jane, yes absolutely. With the steak, you just don’t want to cook it too much because you don’t want it to be tough and dried out. So cook it medium rare, perhaps, or medium if that’s more your taste. Does that make sense? And if you want to reheat in the oven, I would cover your pans with foil to keep the chicken and steak from drying out. Or, you could toss it in a hot skillet to heat it up. Thank you so much and please let me know if you need anything else.

  5. will this get too spicy if it marinades for 48 hours?

    • Hi Vanessa, I don’t think so. I’ve let this marinade for 4-5 days and the flavor does not get significantly spicier. You should be fine! Thanks.

  6. This is awesome.. As someone who is just getting into cooking this was simple and easy to follow and was exactly what I was looking for. Thank you so much for sharing this!

  7. How many dried chilies would you need to use if doing that method?

    • Hi Jessica, sorry I didn’t have that written out! It’s 1 ounce of dried chiles. When I buy them, it’s usually a 2-ounce package and 3-4 chiles in it depending on the size. I’ve updated the recipe notes. Thanks for pointing that out, and sorry again! If you have any other questions, just let me know. -Meggan

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