Best 4 Classic Chipotle Steak Recipes

CLASSIC CHIPOTLE STEAK

Steps:

• Combine all ingredients except steak. Pour 1/4 cup steak sauce mixture over steak in shallow dish; turn steak to coat both sides. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak, 17 to 20 min. or until medium doneness, turning occasionally and brushing with remaining steak sauce mixture.

CHIPOTLE'S STEAK RECIPE BY TASTY

Steps:

• On a cutting board, season the steak with salt and pepper on both sides.
• Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the steak to the pan and cook for 5 minutes per side.
• Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
• Enjoy!

CHIPOTLE BURRITO BOWL WITH BLISTERED VEGGIES AND MARINATED STEAK

Steps:

• For the dressing: Whiz together the olive oil, vinegar, lime juice, cumin, oregano, salt, dates, garlic and chipotle pepper in a blender until it's well combined and thick. This dressing is particularly thick, which I love, but if it feels to thick you can thin it out with a bit of water. Set dressing aside until you're ready to eat. There will be leftover dressing that you can keep for your next salad!
• For the steak and marinade: In the same blender (it's ok if there is a little dressing at the bottom), add the oil, cilantro, red onion, tomato paste, cumin seeds, dried chipotle pepper, salt, cayenne, pepper and garlic and blend until it's thick. Give it a taste, make sure you're happy with it and then pour it into a resealable plastic bag with the meat, refrigerate and marinate for at least 15 minutes and up to overnight.
• When you're ready to grill the steak, select a grill pan (or use an outdoor grill) and grill over a high heat until there are rich beautiful char marks, 4 minutes, and then flip and cook 2 to 4 minutes on the second side, depending on how rare you like your meat. For a medium rare, cook it 2 minutes, if you like it more well done, do 4 minutes. Allow the meat to cool for at least 10 minutes before slicing into strips.
• For the roasted veggies: Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil.
• In a large mixing bowl combine the olive oil, dried chipotle pepper, coriander, cumin, oregano, black pepper and salt and give it a good mix. In batches, add the bell peppers, cauliflower and onion and toss to coat. Distribute the vegetables evenly between both baking sheets, leaving room between all the vegetables to ensure they don't steam while they roast. Roast until fully cooked and the peppers begin to char, 20 to 25 minutes.
• To assemble: Toss the lettuce and cabbage with a touch of salt and 2 tablespoons of dressing. Continue adding dressing until you're pleased with the taste of the greens. Put the greens at the bottom of 4 bowls, top with roasted veggies, steak and guacamole if using. Finish with a touch of cilantro and a squeeze of fresh lime. If you're not prepping this dish for 4, just use what you need and put the rest in resealable containers for the next day.
• Combine the avocado, chives, white onion, lime juice and salt in a mixing bowl. I prefer the guacamole on the chunkier side, so I gently stir until combined, but you can also mash the avocado if you like it creamier.

CLASSIC CHIPOTLE STEAK

Steps:

• In a bowl, combine all ingredients except steak. Set aside 1/4 cup of the sauce.
• Place steak in a resealable plastic bag. Pour remaining sauce over steak, seal bag, then turn bag over several times to evenly coat steak. Refrigerate at least 30 minutes to marinate.
• Preheat grill to medium heat.
• Remove steak from bag; discard marinade.
• Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup of sauce.