This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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.
Table of Contents
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
- 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 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:
- Remove stems and seeds from 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 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
Transfer to a bag or glass jar and freeze for future use, or 1-2 tablespoons with ½ cup mayo for a delicious Chipotle Mayonnaise. Or, use in Chipotle Chicken, Chicken Tinga, or Vegetarian Stuffed Peppers.
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.
I swear by my instant-read meat thermometer, and follow these temperature guidelines for any beef preparation:
Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150 degrees F
Well: 160 degrees F
While many chefs (and I) prefer a slightly lower temperature for juicer, more tender beef, the USDA has a more conservative minimum safe cooking temperature of 145 degrees F. Cook to your desired doneness level.
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…
View Recipe
More Chipotle copycat favorites
Chipotle Copycat Recipes
Chipotle Chicken (Copycat)
Chipotle Copycat Recipes
Chipotle Cilantro Lime Rice (Copycat)
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
Join Us
Chipotle Steak (Copycat)
Equipment
- Cutting board (I prefer this large plastic one!)
Ingredients
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
- 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.
- 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.
- Yield: This recipe makes 20 generous 1/2-c. servings.
- 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.
I love this recipe and have been using it a lot over the last year – but why in the world have you just NOW updated it and removed the red onion in the recipe??? This recipe was posted September 18, 2017 & Updated February 13, 2022, I thought I was going crazy until I saw the block text still references it…used to call for half a red onion and it is GREAT, no idea why it’s removed now lol
Hi, as I said in that block text Chipotle doesn’t use red onion in their recipe but I felt that it tasted better with the red onion. To keep this a true copycat recipe I took the red onion out but feel free to add it! Hope this helps. – Meggan
I’m so glad you wrote this – I thought I was losing my mind! I love this recipe but thought I’d somehow lost the original since I didn’t see the red onion or the add enough water to make a cup of marinade. Was anything else taken out (want to make as originally posted)? Thanks!
How long can I let meat marinade? Husband had to leave last minute and I want to wait till he is back to make it
Hi Mary, you can safely leave marinated steak in the refrigerator for up to 5 days, according to the United States Department of Agriculture. Hope this helps! – Meggan
you forgot the coriander. definitely used in Chipotles steak
dumb question, but do you cut the steak before you marinate and cook it, or do you leave it whole?
Hi CJ, not a dumb question at all! You leave it whole to marinate. Hope you enjoy. – Meggan
Amazing! Used in tacos, salad, quesadillas. So tender and flavorful. Marinated over night, put on gas grill for about 4 min per side. Perfecto!!!
Thanks Barry, so glad you enjoyed! – Meggan
I used about 1/3 of a red onion instead as my family isn’t huge on onion taste
And instead of filling it with water to make a cup I filled it with lime juice instead.
Came out so good, thank you
That sounds delicious Taylor! So glad you all liked it! – Meggan
Thank you for the recipe. I would like to make it for a large crowd. 50 people but would need to make ahead of time. Do you have any suggestions for how I could prepare this I had of time? Thanks in advance.
Hi Lisa, you’re welcome! I would make the marinade and have it sit with the steak overnight. I would put my oven at about 200 degrees, and after cooking the steak, cover it with foil and place it in the oven until it’s time to serve. Repeat with the remaining meat. I would then pull it out, slice it and serve. I worry if you were to slice it first before putting it in the oven to hold its heat, it would dry out. – Meggan
I have been using this recipe for the past 5 years! My family loves it! So good. Thank you!
This recipe is quick easy packed with flavor
You won’t be disappointed!
I absolutely love this recipe & so does my boyfriend & the 6 other people that have tried it after i made it.I make my own Adobe Sauce but without the spicy part.I also make it with chicken breast along with the steak.It is also amazing!!!!!Thank you so much for this recipe you are truly amazing!!!!!!My boyfriend says i put the Mexican Restaurants around here to shame with it when i make it.