Chipotle steak is sirloin marinated in a blended paste of adobo sauce, ancho chile powder, garlic, cumin and oregano, seared in a hot skillet until medium rare, rested for 10 minutes, then chopped into bite-sized pieces. Forty minutes active time, serves 20 at 210 calories.
Ancho chile powder instead of regular chili powder is the ingredient that makes this taste like the restaurant and not like taco seasoning. Ancho chiles are dried poblanos with a mild, smoky, almost sweet flavour. Regular chili powder is a blend of spices that includes cumin and garlic, which means you are doubling up on those if you use it here. If you cannot find ancho powder, grind two ounces of dried ancho chiles with the stems and seeds removed.
Resting the steak for a full 10 minutes before chopping is not a suggestion. Cutting into hot meat pushes the juices onto the cutting board instead of keeping them inside the beef. Ten minutes under a foil tent lets the temperature equalise and the juices redistribute, so the chopped pieces stay moist in a burrito bowl two hours later instead of drying out.
Chipotle Steak
Course: DinnerCuisine: Mexican, AmericanDifficulty: Easy20
servings20
minutes20
minutes210
kcalSteak marinated in a blended adobo and ancho chile paste with garlic, cumin and oregano, seared over high heat until medium rare, rested under foil, then chopped into small pieces. Works in burritos, bowls, tacos, salads and quesadillas.
Ingredients
3 cloves garlic
2 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons ancho chile powder
2 tablespoons olive oil, plus more for cooking
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon salt
1 teaspoon black pepper
4 pounds steak, such as sirloin, round steak or flat iron
Directions
- Blend the marinade:Add the garlic, adobo sauce, ancho chile powder, olive oil, cumin, oregano, salt and pepper to a food processor or blender. Blend until smooth. Add a splash of water if needed to get it moving.
- Marinate the steak:Toss the steak in the marinade until evenly coated. Let it sit at room temperature for 30 minutes, or up to 12 hours in the fridge. Bring to room temperature before cooking.
- Sear the steak:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Cook the steak, turning occasionally, until it reaches 120 to 125F for rare or 130 to 135F for medium rare. Cook in batches if the pan is crowded.
- Rest and chop:Transfer to a cutting board, tent with foil, and rest for 10 minutes. Chop into small pieces, season with salt to taste, and serve.
FAQs
What cut of steak does Chipotle use?
They use several depending on availability. Sirloin, round steak and flat iron are all good choices at home. None of these are expensive cuts, and the marinade and quick sear do all the flavour work. Avoid tenderloin or ribeye since the marinade overpowers their natural flavour.
Can you grill this instead of using a skillet?
Yes. Grill over high heat for 3 to 5 minutes per side depending on thickness. Let it rest the full 10 minutes before chopping. The char from the grill adds another layer of smoke on top of the ancho and adobo.What if you cannot find ancho chile powder?
What if you cannot find ancho chile powder?
Grind two ounces of dried ancho chiles with the stems and seeds removed. Or substitute half smoked paprika and half cayenne, which approximates the smokiness and heat but not the depth. Do not use generic chili powder since it contains cumin and garlic that are already in the marinade.
What should you serve alongside Chipotle steak?
Cilantro lime rice with pinto or black beans, pico de gallo and guacamole for a burrito bowl. Warm flour tortillas with corn salsa and sour cream for tacos. Tortilla chips on the side for scooping. A cold Mexican lager or a tart margarita rounds out the plate.
How do you store and reheat leftovers?
Fridge for up to 4 days, freezer for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet over medium heat to warm through without overcooking. The microwave works but the edges lose their sear.
