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 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!
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).
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• Chipotle Chicken • Chipotle Steak • Chipotle Barbacoa (beef) • Chipotle Carnitas (pork) •
• Chipotle Sofritas (tofu) • Chipotle Cilantro Lime Rice • Chipotle 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) •
Chipotle Steak Recipe (Copycat)
- 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)
To make the marinade:
- 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.
- Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
- 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:
- 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.
- 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.
- 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.
- 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).
- Add to the food processor with the other marinade ingredients.