Chipotle Steak (Copycat Recipe)

My go-to Chipotle order? Steak bowl, black beans, brown rice, corn salsa AND hot red salsa, topped with sour cream. Love it… Let’s make it at home!

Flank steak is the perfect cut for high-heat grilling. Its lean, fibrous texture readily soaks up this bold, smoky marinade. The tender, thinly sliced strips are ideal for building various meals: pile them into burritos and tacos, layer them over rice bowls and salads, or tuck them into quesadillas.

The real magic is in the homemade chipotle marinade, which comes together in minutes with just a blender and a few pantry staples. You get to control the level of heat and sweetness – swap in more chipotles for extra smokey flavor, adjust the honey, or add a pinch of cayenne for a spicier kick.

Marinating flank steak ahead of grilling is the key to turning this budget-friendly cut into a restaurant-worthy meal with minimal effort. 

Ingredient notes

• Garlic – For depth of flavor. 
• Chipotles in adobo – Provides smoky heat and a rich, tangy complexity that creates the chipotle flavor in this dish. 
• Olive oil – Use high-quality olive oil. Another neutral-flavored oil will also work. 
• Lime juice – Freshly squeezed lime juice is always the best! You can also swap in a splash of white vinegar. Both will add a hint of brightness to this chipotle steak marinade. 
• Honey – A touch of natural sweetness to round out the flavors. Brown sugar or maple syrup can be used instead.
• Chili powder – For a lovely kick of subtle heat. Adjust as desired or leave out entirely. 
• Ground cumin – Contributes warm, nutty, and slightly citrusy notes that complement the chipotle.
• Dried oregano – Brings an earthy, slightly bitter, and floral herbaceousness typical in Mexican cuisine.
• Salt and pepper – Enhances and balances flavors.  

How to make it

1. Make the Chipotle steak marinade: Blend together the marinade ingredients and pour over the flank steak in a casserole dish or large ziploc bag.
2. Marinate the steak: Let the steak marinate for 30 minutes, or up to overnight in the fridge.
3. Cook the steak and serve: Preheat a grill or grill pan to high heat. Once hot, add the steak to the grill and cook the steak for 3-5 minutes per side for medium rare results (132 degrees). Transfer the cooked steak to a cutting board and let it rest 5 for minutes.  Slice against the grain and serve.

More flank steak cooking methods

Need a break from the grill? Try these two foolproof methods for cooking flank steak to perfectly tender results.

• Sous Vide Flank Steak – This recipe shows you how to transform naturally lean flank steak into a tender, succulent dish, finished with a buttery sear. The sous vide method delivers perfect results every time!
• Oven-Cooked Flank Steak – For a low-effort, year-round approach, broil marinated flank steak. Place the steak on a foil-lined, rimmed baking sheet with the oven rack about 6 inches below the heating element. Preheat the broiler to HIGH, then broil for 5–6 minutes per side for medium-rare (132°F) or 6–7 minutes per side for medium (145°F). Use an instant-read thermometer to check for your desired doneness.

Tips and tricks

• Marinate the steak for at least 30 minutes to tenderize the meat. For maximum flavor, aim for up to 24 hours.
• An indoor grill pan heated to high is an excellent alternative if you can’t use an outdoor grill. 
• Make extra marinade for a glaze. Simmer it in a saucepan for 5-7 minutes until slightly thickened, then brush it on the cooked steak or serve on the side. Never use the raw meat marinade as a sauce.
• Ensure your grill or pan is very hot before adding the steak so that it gets a proper sear and crust without steaming.
• Use a Thermometer. Timing is a good guideline, but thickness of flank steak varies. Using an instant-read thermometer is the only sure way to nail your desired doneness. Pull at 125-130°F for medium-rare (it will rise to 130-135°F while resting).
• Resting the cooked steak is non-negotiable as it lets the juices redistribute. 
• Slicing flank steak against the grain shortens its long, tough muscle fibers, making each bite significantly more tender. You’ll see long muscle fibers running lengthwise – cut perpendicular to them. 

Storing

• Leftover Chipotle steak can be stored in an airtight container in the fridge for 3-4 days. Reheat it in a pan over medium-low heat with a splash of water or broth, or in the microwave.
• If you want to freeze your cooked flank steak strips, make sure to store it properly to prevent it from drying out. Transfer the cool strips of steak with juices to a freezer bag, removing all air, or in a shallow, airtight container, and freeze for 2-3 months. 
• Once thawed and reheated, use your previously frozen cooked flank steak for quick meals like stir-fries, rice bowls, salads, and tacos where it can be incorporated with sauces and other moist ingredients.

Did you make this Chipotle steak copycat recipe?

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