The first time I recreated Chipotle’s steak at home, I’ll admit I was skeptical. Could I really get that smoky, slightly spicy, perfectly tender steak without the industrial grill? One bite was all the proof I needed — not only is it possible, but it might just taste even better because you control the seasoning and the doneness.
Now, it’s a family favorite. Whether I’m prepping burrito bowls for a quick dinner or loading tacos for game night, this steak is always a crowd-pleaser. And the best part? It’s surprisingly easy, using ingredients you probably already have in your pantry.
Why You’ll Love This Copycat Steak
This recipe is all about convenience and flavor:
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That smoky Chipotle flavor – The combination of ancho chile, adobo, and cumin gives you that signature taste.
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Perfect for meal prep – Make a big batch, and you’ve got protein ready for tacos, salads, and bowls all week.
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Customizable heat – Keep it mild for the kids or dial up the spice for adults by adding more chipotle powder.
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Budget-friendly – You don’t need expensive cuts; even economical steaks like round or sirloin turn out tender and juicy with this marinade.
I’ve even made this for backyard get-togethers, and people always ask where I ordered the steak from. That’s how good it is.
Ingredients That Make It Work
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Garlic – Fresh cloves add that punchy base flavor.
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Adobo sauce – Smoky and rich; either from canned chipotle peppers or a quick homemade blend.
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Ancho chile powder – Brings deep, earthy spice without overwhelming heat.
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Olive oil – Helps the marinade cling to the steak and adds richness.
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Cumin and oregano – These warm spices make the flavor unmistakable.
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Steak – Flat iron, sirloin, round steak, or even a budget-friendly “top butt” steak all work well.
When I can, I like using flat iron steak — it’s affordable and cooks evenly — but any lean cut you enjoy will turn out great.
How to Make Chipotle Steak
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Make the marinade – Blend garlic, adobo sauce, ancho chile powder, olive oil, cumin, oregano, salt, and pepper until smooth.
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Marinate the steak – Coat the steak thoroughly and let it rest for at least 30 minutes at room temp or up to 12 hours in the fridge.
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Cook the steak – Heat a skillet or grill with a little olive oil until hot. Cook the steak until it reaches your preferred doneness — around 130–135°F for medium-rare is my sweet spot.
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Rest and chop – Let the steak rest for 10 minutes under foil, then chop it into bite-sized pieces.
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Serve – Toss it into bowls, stuff it into tacos, or pile it high on nachos — it’s versatile enough for any Mexican-inspired dish.
Tips for Success
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Don’t skip the resting step – It keeps the juices in the meat, so every bite stays juicy.
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Batch cooking – If your skillet is small, cook in batches to avoid steaming the meat.
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Adjust the heat – Add more chipotle powder or even a splash of hot sauce if you like things spicier.
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Try the grill – For an authentic smoky flavor, grill the marinated steak over medium-high heat instead of using the stovetop.
Serving Ideas
This steak is incredibly versatile. Here’s how I like to use it:
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Burrito bowls – With cilantro-lime rice, black beans, roasted corn salsa, and fresh guac.
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Tacos – Warm corn tortillas, grilled onions, cilantro, and a squeeze of lime — simple and perfect.
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Salads – On top of romaine with fajita veggies, cheese, and a drizzle of chipotle vinaigrette.
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Nachos – Layered with tortilla chips, cheese, beans, and salsa for an easy party appetizer.
Storage and Make-Ahead Tips
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Fridge – Store in an airtight container for up to 4 days.
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Freezer – Freeze cooked steak in portions for up to 3 months. Thaw overnight in the fridge before reheating.
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Meal prep – Marinate the steak the night before, then cook fresh the next day for the best flavor and texture.
FAQs
Q: Can I make this without a food processor?
Yes! Mince the garlic very finely and whisk the marinade together by hand. It won’t be quite as smooth, but the flavor will still be there.
Q: What cut of steak tastes closest to Chipotle’s?
Flat iron steak or top sirloin are great budget-friendly options that taste very similar to the restaurant version.
Q: Can I cook this in the oven?
Yes, but it won’t get the same char. Use the broiler for a quick sear, keeping a close eye to avoid overcooking.
Q: How can I make this spicier?
Add extra chipotle powder or mix a minced chipotle pepper from the can into the marinade.
Q: Can I use chicken instead of steak?
Absolutely! The marinade works beautifully with chicken breasts or thighs.
Chipotle Steak (Copycat)
Bring the bold, smoky flavors of your favorite burrito spot straight to your kitchen with this Chipotle-style steak.
Ingredients
For the Marinade
- 3 garlic cloves
- 2 tablespoons adobo sauce*
- 2 tablespoons ancho chile powder
- 2 tablespoons olive oil (or rice bran oil), plus more for cooking
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
For the Steak
- 4 pounds steak (sirloin, round steak, flat iron, or your preferred cut)
Instructions
- In a food processor or blender, combine garlic, adobo sauce, ancho chile powder, olive oil, cumin, oregano, salt, and pepper. Blend until smooth, adding a splash of water if needed to reach a smooth consistency.
- Place steak in a large resealable bag or bowl, and pour the marinade over it. Toss to coat well. Let the steak marinate at room temperature for at least 30 minutes, or refrigerate for up to 12 hours. If chilled, bring to room temperature for 30 minutes before cooking.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Cook the steak in batches if needed, stirring occasionally, until it reaches your desired doneness — 120–125°F for rare or 130–135°F for medium-rare.
- Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes. Chop into small bite-sized pieces, taste, and adjust seasoning with a little extra salt if needed.
- Build your favorite Chipotle-style meal: add the steak to burritos, tacos, bowls, or salads with your favorite toppings like rice, beans, salsa, cheese, and guacamole.
Notes
- Make Ahead: Marinate the steak the night before for deeper flavor.
- Storage: Store cooked steak in an airtight container in the fridge for up to 4 days.
- Meal Prep Friendly: Perfect for batch cooking and freezing for future burrito nights.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 268Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 88mgSodium 372mgCarbohydrates 1gFiber 0gSugar 0gProtein 24g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Making Chipotle-style steak at home is one of those little kitchen wins that feels huge. The flavor is smoky, savory, and just the right amount of spicy, and the whole process is simple enough for a weeknight dinner.
Now, whenever the craving hits, I skip the takeout line and make my own burrito bowls. The steak is so juicy and flavorful that even my kids, who used to pick around the protein, now ask for seconds. Once you try it, you’ll wonder why you didn’t start making it at home sooner.
