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chipotle steak recipe

chipotle steak recipe

This chipotle steak recipe delivers bold, smoky, restaurant-quality flavor using a simple homemade marinade made with chipotle peppers in adobo, lime juice, garlic, and spices. Perfect for grilling or pan-searing, the steak is juicy, tender, and versatile, ideal for burrito bowls, tacos, salads, or meal prep. It’s an easy yet impressive dish suitable for busy weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2–2.5 lb skirt steak or flank, sirloin, tri-tip
  • 4–7 oz chipotle peppers in adobo sauce
  • 2 tbsp adobo sauce
  • 4 tbsp neutral oil avocado or vegetable oil
  • 1 tsp ground cumin
  • 1 tsp dried oregano Mexican preferred
  • 1 tsp kosher salt
  • Black pepper to taste
  • 4 cloves garlic minced
  • Juice of 2 limes
  • ½ cup water optional, for smoother marinade

Equipment

  • Grill or cast-iron skillet
  • Food processor or blender
  • Tongs
  • Meat thermometer
  • Cutting board
  • Sharp knife

Method
 

  1. Add chipotle peppers, adobo sauce, oil, lime juice, garlic, cumin, oregano, salt, pepper, and water (if using) to a food processor. Blend until smooth.
  2. Place steak in a large zip-top bag or container and coat evenly with marinade.
  3. Refrigerate for at least 2 hours, preferably 8–12 hours.
  4. Preheat grill to high heat for 15 minutes and oil grates.
  5. Remove steak from marinade, pat dry, and lightly season with salt.
  6. Grill on high heat for 2–3 minutes per side to sear.
  7. Move to indirect heat and cook until desired doneness (130–135°F for medium-rare).
  8. Rest steak for 5 minutes, then slice thinly against the grain.
  9. Serve in burrito bowls, tacos, salads, or as a main dish.

Notes

  • Marinating overnight delivers the deepest flavor, but avoid exceeding 12 hours to prevent toughness.
  • Adjust spice level by reducing chipotle peppers or scraping out seeds.
  • This marinade works well with chicken or mushrooms (adjust cooking time).
  • Leftovers keep well refrigerated for 3–4 days or frozen for up to 2 months.
  • Always slice steak against the grain for maximum tenderness.