Copycat Chipotle Steak
If you’re craving a Chipotle-style burrito bowl but want to skip the takeout line, this Copycat Chipotle Steak recipe is the perfect way to bring those bold, smoky, spicy flavors into your own kitchen. Made with simple ingredients like chipotle peppers in adobo sauce, garlic, and cumin, this flavorful steak is juicy, tender, and full of that signature kick. Whether you use it in steak burrito bowls, tacos, or salads, it’s one of the best Chipotle copycat recipes out there. Great for meal prep and easy enough for dinner tonight, this recipe lets you recreate your favorite chipotle bowl using your favorite toppings. Get ready to fire up the grill and impress everyone with a homemade steak that tastes like the real thing.
Skirt steak is ideal for flavor and texture. Flank steak, tri-tip, or sirloin are great alternatives.
Yes! Use a large cast iron skillet or grill pan over medium-high heat.
Use a meat thermometer. Medium-rare steak is 130–135°F internal temperature.
Absolutely. Store cooked steak in an airtight container and reheat as needed.
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It has a good kick. Reduce or increase the chipotle peppers to adjust spice level.
Fridge: Store leftover cooked steak in an airtight container for up to 3–4 days.
Freezer: Freeze sliced or chopped steak in a plastic wrap-lined freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat steak in a large skillet over medium heat or microwave in short bursts to avoid drying out.
🥗 Favorite Ways to Serve
- Over cilantro lime rice with black beans, corn salsa, and fresh pico de gallo
- Inside corn tortillas with fajita veggies and cheddar cheese
- Topped with lime crema, sour cream, or easy guacamole
- With cauliflower rice or brown rice for a low-carb chipotle bowl
- Got leftovers? Pack them up for lunch in your favorite lunchbox!
Ingredient Notes
- Chipotles in adobo sauce: The base of the marinade, adding smoky, spicy flavors that define this dish.
- Cumin: Brings warm, earthy depth that pairs well with chili peppers.
- Black pepper: Adds subtle heat and texture to the marinade.
- Dried oregano: A classic Mexican herb that boosts the flavor complexity.
- Onion powder: Provides a mild onion flavor throughout the steak.
- Minced garlic: Fresh garlic adds bite and enhances savory notes.
- Kosher salt: Essential for seasoning and helping the marinade penetrate the meat.
- Water: Helps blend the sauce into a smooth, spreadable paste.
- Skirt steak: A tender cut that soaks up flavor and grills beautifully. You can also use flank steak or other cuts like tri-tip.
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Copycat Chipotle Steak
- Combine all ingredients except for the steak in the bowl of a food processor or blender. Pulse several times to make a marinade paste.
- Place whole steak(s) and marinade into a gallon size plastic bag and seal closed. Squish around the steak and marinade so that the steak is fully coated. Refrigerate for a minimum of 1 hour and up to 24 hours.
- After steak has marinated, pre-heat grill on high heat for 15 minutes. Brush grills lightly with olive oil if desired. Remove steak from marinade and discard bag. Place steak on grill and cook on each side for 5-8 minutes or until meat is cooked and crisped a bit on the outside and cooked to desired internal temperature. NOTE: Thin steak needs only to be cooked for a few minutes on each side, while a thicker cut of meat will take longer to cook. Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat does not burn or catch on fire.
- Remove steaks from grill and let rest for 5 minutes.
- Chop into pieces and serve with tacos, rice bowls, salads, etc.
Copycat Chipotle Steak Recipe
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Ingredients
- 7 oz can chipotles in adobo sauce
- 1 teaspoon cumin
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- 2 teaspoons minced garlic
- 1 teaspoon Kosher salt
- ½ cup water
- 2 ½ pounds skirt steak or other steak cut of your choice
Instructions
- Combine all ingredients except for the steak in the bowl of a food processor or blender. Pulse several times to make a marinade paste.
- Place whole steak(s) and marinade into a gallon size plastic bag and seal closed. Squish around the steak and marinade so that the steak is fully coated. Refrigerate for a minimum of 1 hour and up to 24 hours.
- After steak has marinated, pre-heat grill on high heat for 15 minutes. Brush grills lightly with olive oil if desired. Remove steak from marinade and discard bag. Place steak on grill and cook on each side for 5-8 minutes or until meat is cooked and crisped a bit on the outside and cooked to desired internal temperature. Thin steak needs only to be cooked for a few minutes on each side, while a thicker cut of meat will take longer to cook. Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat does not burn or catch on fire.
- Remove steaks from grill and let rest for 5 minutes.
- Chop into pieces and serve with tacos, rice.
Notes
Skirt steak works really well with this recipe – thick enough to have some pink in the middle with a charred bit on the outside. Even a nice thick steak like a tri tip roast will cook up delicious, but takes longer to cook.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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