Chipotle Steak (Copycat Recipe)

Course: Main Course

Cuisine: Mexican

Prep Time: 5

Cook Time: 15

Marinating Time: 30

Total Time: 50

Servings: people

Calories: 134kcal

Make Chipotle-style steak at home with this easy copycat recipe. Juicy, flavorful, and perfect for bowls or tacos.

In a blender, combine the 4 cloves garlic, 2 chipotles in adobo, 2 Tablespoons olive oil, 2 limes juiced, 2 Tablespoons honey, 1 Tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 ½ teaspoons salt and ½ teaspoon black pepper. Blend until smooth, adding a splash of water if needed.
Pour the marinade over the flank steak in a casserole dish or large ziploc bag. Let marinate for 30 minutes, or up to overnight.
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 (132 degrees). Transfer to a cutting board and let rest 5 for minutes. Slice against the grain and serve.

Position an oven rack about 6-inches below the heating element. Preheat your broiler to HIGH. Line a large, rimmed baking sheet with foil for easy cleanup.
Place the steak on the prepared baking sheet and broil for 5-6 minutes per side for medium-rare (132°F) or 6-7 minutes per side for medium (145°F). Check with an instant-read thermometer to make sure it’s done to your liking. Transfer to a cutting board and let rest 5 for minutes. Slice against the grain and serve.

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.

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.

Variations

Type of steak - If you can’t source flank steak, skirt steak is a great alternative.
Extra kick of heat - For an extra spicy kick, increase the chili powder or add 1-2 teaspoons of sriracha to the marinade. For a more complex heat, blend in a tablespoon of chili garlic paste.
Post-grill sauce - Feel free to serve the steak with a sauce after grilling for added decadence, such as compound butter, Chipotle Crema Sauce, or your pick of these 15+ Sauces for Flank Steak!