Copycat Chipotle Steak Recipe (Quick and Easy!)
This Copycat Chipotle Steak recipe is an easy way to make a healthier burrito bowl at home that tastes just as good as takeout!
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Copycat Chipotle Steak Recipe
If you’re craving some Chipotle steak, you can easily make this copycat Chipotle Steak recipe at home!
Flavorful, juicy steak is served over rice (cilantro lime rice is the best!) with your favorite burrito bowl toppings. And when I say flavorful steak, I mean FLAVORFUL. It’s so delicious you might just want to eat the steak by itself!
This steak recipe is also great for meal prep. You can add your steak and rice to your meal prep containers and portion out your toppings into smaller containers and add those after re-heating the steak bowls.
Enjoy!
Ingredients to Make the Copycat Chipotle Steak Recipe
Be sure to check out the full recipe and ingredient list in the recipe card below.
Adobo Sauce Ingredients
Equipment Needed to Make Chipotle Steak
- Large Skillet – I use a 12-inch skillet
- Mortar and Pestle or Small Food Processor
- Sharp Knife
- Cutting Board
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How to Make Copycat Chipotle Steak Recipe
Step 1. Make the homemade adobo sauce by adding all of the sauce ingredients to a small bowl and whisk to combine. Season with salt to taste.
Step 2. To make the marinade, crush the garlic cloves with 1/4 teaspoon salt and pepper in a mortar with a pestle. Then add the remaining ingredients and continue to crush them with the mortar and pestle until they’re all combined.
Step 3. Place steak in a bowl or deep sided dish and pour the marinade over the top. Massage the steak marinade into the meat and let it marinate at 30 mins at room temperature or up to 24 hours in the refrigerator.
Step 4. In a large skillet over medium-high heat, heat 3 tablespoons olive oil until shimmering. Add the marinated steak to the skillet and cook until golden brown on both sides, flipping the steak halfway through cooking until medium-rare/medium stage (130°-140°F, 62°C internal temp).
Step 5. Transfer the cooked steak to a cutting board to let the steak rest for 10-15 minutes. Once the steak has rested, cut it into bite-sized pieces.
Step 6. Serve with guacamole, pico de Gallo, and white rice (see additional options below). Garnish with chopped fresh cilantro. Store leftovers in an airtight container.
What to Serve with Chipotle Steak
- Cilantro Rice or Roasted Cauliflower Rice
- Guacamole
- Pico de Gallo
- Black Beans
- Fresh Cilantro
- Lime wedges and fresh lime juice
Other optional toppings include sour cream, queso fresco, or cheddar cheese but I skip the dairy to make it lower in calories.
Or if you’re missing that cheesy goodness, you could try this Viral TikTok Cottage Cheese Queso. It’s got all the cheese flavor but it’s low calorie.
Tips for Making a Chipotle Steak Bowl
- If marinating the meat in the refrigerator, bring it to room temperature for at least 30 minutes before cooking.
- If you don’t have a mortar and pestle, you can make the marinade with a small food processor or blender.
- I love using skirt steak but you can use flank steak, top sirloin steak, or your favorite cut of good steak.
- Cooking time will vary and will depend on how thick your cut of steak is. A thicker cut of meat will take longer to reach your desired temperature and thinner cuts will take less time.
Be sure to check out the full recipe and ingredient list below
If you tried and loved this recipe, please leave a comment and a star rating below!
Copycat Chipotle Steak Recipe
Equipment
Ingredients
For the Marinade
- 1 cloves Garlic
- 1 tablespoon Ancho Chile Powder
- 2 tablespoons Olive Oil
- 2 teaspoons Ground Cumin
- 1 tablespoon Dried Oregano
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Freshly Ground Black Pepper
- 3 tablespoons Homemade Adobo Sauce, recipe below
- 2 pounds Steak, such as Skirt Steak or Sirloin
For the Homemade Adobo Sauce
- 3 tablespoons Tomato Sauce
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- ¼ teaspoon Dried Oregano
- Salt to Taste
Instructions
- Make the homemade adobo sauce by adding all of the sauce ingredients to a small bowl and whisk to combine. Season with salt to taste.
- To make the marinade, crush the garlic cloves with 1/4 teaspoon salt and pepper in a mortar with a pestle. Then add the remaining ingredients and continue to crush them with the mortar and pestle until they’re all combined.
- Place steak in a bowl or deep sided dish and pour the marinade over the top. Massage the steak marinade into the meat and let it marinate at 30 mins at room temperature or up to 24 hours in the refrigerator.
- In a large skillet over medium-high heat, heat 3 tablespoons olive oil until shimmering. Add the marinated steak to the skillet and cook until golden brown on both sides, flipping the steak halfway through cooking until medium-rare/medium stage (130°-140°F, 62°C internal temp).
- Transfer the cooked steak to a cutting board to let the steak rest for 10-15 minutes. Once the steak has rested, cut it into bite-sized pieces.
- Serve with guacamole, Pico de Gallo, and white rice (see additional options below). Garnish with chopped fresh cilantro. Store leftovers in an airtight container.
Notes
- Calories are approximate and are calculated for 1/6 of the recipe using top sirloin steak.
Nutrition
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