CHIPOTLE STEAK (COPYCAT)
This copycat Chipotle Steak recipe tastes even better than the real thing. The marinade is quick and easy and full of the smoky, spicy flavors you love!
Provided by Meggan Hill
Categories Main Course
Time 1h20m
Number Of Ingredients 8
Steps:
- To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
- In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
- In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
- Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving, Carbohydrate 1 g, Protein 18 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 370 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g
CHIPOTLE-MARINATED BEEF FLANK STEAK (OR TOP ROUND STEAK)
Make and share this Chipotle-Marinated Beef Flank Steak (Or Top Round Steak) recipe from Food.com.
Provided by gailanng
Categories Steak
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Remove steak from marinade; discard marinade and salt to taste. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices.
Nutrition Facts : Calories 216.1, Fat 9, SaturatedFat 3.7, Cholesterol 78.4, Sodium 53.4, Carbohydrate 5.6, Fiber 0.1, Sugar 3.7, Protein 26.9
CHIPOTLE BEEF STEW
I found this recipe on Epicurious, and it really caught my eye. I love the way the chipotles give the stew a light smokiness. It's almost as if it were prepared over a campfire. And of course, anything spicy is definitely good!
Provided by PalatablePastime
Categories Stew
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season beef to taste with salt and pepper.
- Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
- Add onion, garlic and cumin to skillet.
- Cook, stirring, until onion is tender, about 5 minutes.
- Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
- Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
- Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
- Check dish for salt and pepper, if needed.
- Serve in bowls with warmed flour tortillas, if desired.
CHIPOTLE STEAK CHILI
From Better Homes & Gardens "New Cookbook". You know, the big red (plaid cover) 5-ring binder one. I upped the chili powder here from 2 tablespoons to 4, but you may want to stick with 2. We like it chili-y! To make this slightly less healthy, which (evidently) is my eternal quest, make sure to add lots of cheddar cheese and sour cream. And avocado. And onion. And a big glass of milk. *murp* And maybe, on the side, a timely appointment in the cardiac department. No, seriously, it's not that unhealthy.
Provided by Sandi From CA
Categories Steak
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cut beef into ¾" cubes.
- In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
- Remove meat, reserving drippings in pan.
- Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
- Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
- Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
- Bring to boiling; reduce heat.
- Simmer, covered, about 1 hour or until the meat is tender.
Nutrition Facts : Calories 318.5, Fat 12.3, SaturatedFat 3.7, Cholesterol 56.2, Sodium 814, Carbohydrate 30.3, Fiber 8.4, Sugar 8.7, Protein 23.9
CHEESY CHIPOTLE STEAK QUESADILLA
Thin slices of grilled beef sirloin steak give these cheesy (and quick) quesadillas their hearty appeal.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Microwave VELVEETA in microwaveable bowl on HIGH 1 to 2 min. or until VELVEETA is completely melted, stirring every 30 sec. Add meat, beans and peppers; mix well.
- Heat large heavy nonstick skillet on medium-high heat. Spoon about 1/2 cup meat mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until filling is heated through and quesadilla is golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.
- Cut into wedges.
Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
CHIPOTLE STEAK FAJITAS
Make and share this Chipotle Steak Fajitas recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 3h20m
Yield 12 fajitas
Number Of Ingredients 17
Steps:
- In work bowl of a food processor, combine garlic and chilies; pulse to form a chunky paste.
- Add lime juice, oregano, chili powder, beer and olive oil. Pulse to combine.
- Place steak in a shallow dish or large zip-top plastic bag. Add marinade and turn to coat. Cover and refrigerate for at least 3 hours or overnight.
- Heat grill to medium-high. Brush excess marinade from steak and season well with salt and pepper. Grill until medium-rare to medium. Set aside and let rest, covered loosely with foil, for 10 minutes before slicing.
- Meanwhile, heat a large sauté pan over high heat. Add enough oil to lightly coat pan.
- When oil is hot, add peppers and onion; season with salt and pepper. Cook quickly, stirring constantly, until vegetables are just softened and starting to brown. Remove from heat.
- Cut steak into thin slices across grain. Top with peppers and onion.
- Serve with tortillas and your favorite toppings.
CHIPOTLE BEEF STEW
Provided by B. Fairbrother
Categories Soup/Stew Blender Food Processor Beef Tomato Stew Dinner Lunch Hot Pepper Fall Winter Hominy/Cornmeal/Masa Gourmet Chicago Illinois Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Pur e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.
CHIPOTLE BEEF STEAK
Round steak gets a Mexican make-over with the addition of a tasty chipotle marinade that delivers just the right amount of kick.
Provided by Northwestgal
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place beef in bottom on a 9x13 baking dish. Sprinkle both sides with salt and pepper.
- Top beef pieces evenly with the onion rings and green pepper rings.
- In a bowl, mix together the ketchup, water, olive oil, Worcestershire sauce, garlic, oregano, celery seed and ground chipotle chile.
- Pour the sauce over the beef and vegetables, trying to cover beef as much as possible.
- Place baking dish in oven and roast at 350° for 45-60 minutes, or until beef is done and vegetables are soft. If beef dries out during cooking, spoon some of the pan sauce over the beef.
- Serve beef with roasted vegetables on top, and spoon more pan sauce over each serving if you like.
Nutrition Facts : Calories 147.7, Fat 7.2, SaturatedFat 1, Sodium 714.7, Carbohydrate 21.9, Fiber 1.6, Sugar 16.4, Protein 1.9
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