Description
A savory and flavorful copycat recipe for Chipotle steak, perfect for tacos, bowls, or a fast weeknight dinner.
Ingredients
- 1 lb flank steak (or skirt steak as an alternative)
- 1 tablespoon olive oil
- 1 tablespoon lime juice (fresh preferred)
- 1 tablespoon adobo sauce from chipotle peppers in adobo
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked paprika for extra smokiness)
- Salt and pepper to taste
Instructions
- In a bowl, combine olive oil, lime juice, adobo sauce, garlic powder, cumin, paprika, and a generous pinch of salt and pepper. Whisk until smooth.
- Place the flank steak in a shallow dish or a zip-top bag. Pour the marinade over the steak, turning to coat both sides. Press out excess air and seal.
- Marinate in the refrigerator for at least 30 minutes, up to overnight for best flavor.
- Preheat a grill or heavy skillet over medium-high heat until very hot. Remove the steak from the fridge and let it come toward room temperature for 10–15 minutes.
- Cook the steak 5–7 minutes per side for medium-rare, or longer for your preferred doneness. Use an instant-read thermometer to check: about 130–135°F for medium-rare, 140–145°F for medium.
- Transfer the steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
- Serve the sliced steak in tacos, burritos, salad bowls, or alongside rice and beans with your favorite toppings.
Notes
For a spicier kick, add a minced chipotle pepper or a pinch of cayenne to the marinade. If using skirt steak, adjust cook time accordingly. Store any marinade that has contacted raw steak safely.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex