Chipotle Steak (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!

Chipotle Steak has all the same flavors as Chipotle’s famous Chicken, but here it’s applied to your favorite inexpensive cut of steak like sirloin, round steak, or flat iron steak.

It’s a tasty way to add protein to your burritos, bowls, tostadas, and more. Or serve it like they do in Mexico: Tacos on corn tortillas with just grilled onions, fresh cilantro, and a squeeze of lime juice.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Adobo sauce: To make your own adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
• Ancho chile powder: You can buy ancho chile powder online or buy dried ancho chiles and grind them to make your own ancho chile powder or soak them and add straight to the marinade (Culinary Hill may earn money if you buy through these links).
• Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
• Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
• Steak: According to Chipotle’s customer service, the “beef” in their steak could be any number of cuts including part of the loin, ball tip, round steak, flat iron steak, top butt, clod, or knuckle.

Step-by-step instructions

1. To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).

2. In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.

3. In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 120 to 125 degrees F for rare or 130 to 135 degrees F for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.

4. Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces.

5. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

Recipe tips and variations

• Yield: This recipe makes 20 generous servings, about 1/2-cup each.
• Storage: Store leftovers covered for up to 4 days.
• Make ahead: The steak can be marinated the day before you need it. Store it in an airtight container in the refrigerator and bring to room temperature for 30 minutes before cooking.
• To substitute dried ancho chiles:
  1. Remove stems and seeds from dried chiles (wearing gloves is recommended).
  2. In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes.
  3. Transfer to a medium bowl and add 4 cups (1 quart) water and 2 Tablespoons adobo sauce. Microwave on HIGH for 6 minutes. Drain well, then add the chiles to the food processor in step 1.
• Chipotle Burrito Bowls: Make your own copycat burrito bowls, tacos, and salads at home with my full collection of Chipotle Copycat Recipes:
  • Proteins: Chipotle Chicken, Chipotle Barbacoa, Chipotle Carnitas, Chipotle Sofritas
  • Sides:Chipotle Cilantro-Lime Rice, Chipotle Black Beans, Chipotle Pinto Beans, Chipotle Fajita Veggies
  • Sauces: Chipotle Guacamole, Chipotle Tomato Salsa, Chipotle Corn Salsa, Chipote Tomatillo Salsa, Chipotle Hot Salsa, Chipotle-Honey Vinaigrette

Recipe FAQs

Chipotle Bowl

Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It’s great…

50 minutes minutes

View Recipe

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Chipotle Steak (Copycat)

By Meggan Hill

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!

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 20 servings (about ½ cup each)

Course Main Course

Cuisine Mexican

Calories 210

4.99 from 286 votes

ReviewPrint

Equipment

• Food processor
• Cutting board (I prefer this large plastic one!)

Ingredients 

US CustomaryMetric

For the steak:

• ▢ 3 cloves garlic
• ▢ 2 tablespoons adobo sauce (see note 1)
• ▢ 2 tablespoons ancho chile powder (see note 2)
• ▢ 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface (see note 3)
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons dried oregano (see note 4)
• ▢ Salt and freshly ground black pepper
• ▢ 4 pounds steak such as sirloin, round steak, or flat iron steak (see note 5)

Instructions 

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 120 to 125 degrees F for rare or 130 to 135 degrees F 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 with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

Recipe Video

Notes

1. Adobo sauce: To make your own adobo sauce, whisk together 1 Tbsp. tomato paste, 1 Tbsp. cider vinegar, 1 tsp. chipotle powder (or ½ tsp. EACH smoked paprika and cayenne powder), ½ tsp. ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
2. Ancho chile powder: You can buy ancho chile powder online or buy dried ancho chiles and grind them to make your own ancho chile powder or soak them and add straight to the marinade (Culinary Hill may earn money if you buy through these links).
3. Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
4. Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
5. Steak: According to Chipotle’s customer service, the “beef” in their steak could be any number of cuts including part of the loin, ball tip, round steak, flat iron steak, top butt, clod, or knuckle.
6. Yield: This recipe makes 20 generous 1/2-c. servings.
7. Storage: Store leftovers covered for up to 4 days.
8. Make ahead: The steak can be marinated the day before you need it. Store it in an airtight container in the refrigerator and bring to room temperature for 30 minutes before cooking.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 1gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 370mgPotassium: 270mgFiber: 1gSugar: 1gVitamin A: 261IUVitamin C: 1mgCalcium: 17mgIron: 2mg

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