Copycat Chipotle Steak Mexican (Print Version)
# Ingredients:
→ Marinade
01 -
200 g canned chipotle peppers in adobo sauce
02 -
60 ml extra virgin olive oil
03 -
60 ml red wine vinegar
04 -
60 ml honey
05 -
8 garlic cloves
06 -
1 bunch fresh cilantro
07 -
Juice of ½ lime
→ Spices
08 -
2 teaspoons chipotle powder
09 -
1 teaspoon chili powder
10 -
1 teaspoon dried oregano
11 -
1 teaspoon garlic powder
12 -
1 teaspoon onion powder
13 -
1 teaspoon ground cumin
14 -
2 teaspoons salt
15 -
½ teaspoon ground black pepper
→ Steak
16 -
1 kg steak, such as flank or skirt
# Instructions:
01 -
Blend chipotle peppers, red wine vinegar, honey, olive oil, lime juice, cilantro, garlic, cumin, chili powder, salt, chipotle powder, chili powder, oregano, garlic powder, onion powder, and black pepper in a blender or food processor until a smooth marinade forms.
02 -
Place steak in a large bowl. Pour marinade over steak, reserving 60 ml for later. Toss steak to coat evenly, cover, and refrigerate for at least 1 hour or up to overnight.
03 -
Remove steak from marinade, allowing excess to drip off. Heat a large skillet with a thin layer of oil over high heat. Sear steak for 3–4 minutes per side until deeply browned. Remove from heat and let rest for several minutes.
04 -
Cut steak thinly against the grain, then cube the slices for even pieces.
05 -
Return cubed steak to the hot skillet. Add 1 tablespoon reserved marinade and sauté on high heat for 20–30 seconds, stirring to glaze the pieces.
06 -
Present steak hot with accompaniments such as rice, beans, roasted vegetables, or as filling for tacos or burritos with desired toppings.
# Notes:
01 -
For optimal tenderness, allow the steak to rest before slicing and always cut against the grain.