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
MARINATED FLANK STEAK WITH CHIPOTLE MARINADE
I found this recipe recipe many years ago from the Bon Appetit archives. What interested me about this flank steak was that it had all the ingredients that I loved and that it could made this ahead of time. Any leftover chipotle peppers can be frozen in a zip lock bag and broken off when needed (This does not include the marinating time)
Provided by Abby Girl
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Score the flank steak on both sides to tenderize the meat.
- For the marinade, combine the oil, lime juice, garlic and cumin.
- Add the marinade to the meat. Marinate steak in this mixture for up to 2 days.
- For the glaze, mix the honey, mustard, hoisin, lime juice, chipotles and garlic in bowl. Set aside. (can make ahead of time).
- Grill steak, basting with glaze until done. Let steak sit for 5 minutes.
- Slice steak against the grain.
Nutrition Facts : Calories 280.2, Fat 16.4, SaturatedFat 4.9, Cholesterol 46.6, Sodium 133.6, Carbohydrate 8.3, Fiber 0.3, Sugar 6.7, Protein 24.4
CHIPOTLE LIME FLANK STEAK
A bit spicy but not HOT. Very simple to make and a big hit. Great for when you have a bunch of friends coming for dinner.
Provided by Matthew Molus
Categories Steak
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade flank steak for 4 hours or overnight.
- Remove from marinade and pat dry.
- Grill on BBQ until just medium rare.
- Grill time will depend on the size of flank steak (s) (DO NOT OVERCOOK THE FLANK STEAK).
- Cover loosely with aluminum foil for 7-10 minutes.
- Slice the meat against the grain in about 1/4 inch thick slices or as thin as you can reasonably get.
- (It is VERY important to slice the meat against the grain or it will be tough.) At last minute pour some of the dipping sauce over the cut up flank steak and serve.
- Put the left over dipping sauce on the table for everyone to enjoy.
- Goes great with grilled corn on the cob and white sticky rice.
- try pouring a little of the dipping sauce on the rice.
CHIPOTLE-MARINATED SKIRT STEAK
This spicy, flavorful steak makes a delicious filling for fajitas, tacos or sandwiches. Time to make does not include 30 minute marinating time.
Provided by Alskann
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix onion, chipotle chiles, garlic, cumin, salt, chili powder, paprika and olive oil in a large bowl or ziploc bag.
- Add steak and coat completely and evenly.
- Cover and let stand at room temperature for 30 minutes.
- Preheat grill to high heat.
- Cook steak over high heat, until nicely browned and cooked to your desired doneness. (about 6 minutes for rare; 8 minutes for medium-rare).
- Remove from grill and place on cutting board; loosely tent with foil.
- Let rest 10 minutes.
- Squeeze juice of fresh lime over steak, if desired.
- Slice into thin strips, across grain.
- Serve.
- If making fajitas, grill some onions & peppers along with the steaks. Add other garnishes as desired, such as avocado slices and tomatoes.
- For tacos you may want to add lettuce, cheese & salsa.
- These make delicious sandwiches served on crusty rolls with grilled onions, mushrooms & peppers; topped with melted swiss or jack cheese.
3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Summer Steak Chile Pepper Hot Pepper Lime Juice Lime Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
- If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
- Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.
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CHIPOTLE FLANK STEAK RECIPE (VIDEO) - NATASHASKITCHEN.COM
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5/5 (15)Total Time 6 hrs 8 minsCategory Main Course
- In the bowl of a blender or food processor, pulse together marinade ingredients: 1/2 cup cilantro, 1/4 cup chopped green onion, 1/3 cup olive oil, 4 Tbsp Tabasco Chipotle Sauce, 1/2 tsp black pepper. Blend until smooth.
- Place steak in a non-reactive dish (glass or plastic) and cover all sides with marinade. Cover with plastic wrap and refrigerate 6 hours or preferably overnight. Remove from refrigerator 30 minutes prior to grilling.
- Grill over Medium-high heat (450˚F) for 4 min per side for medium rare, or cook to desired doneness. To create the fancy grilling marks, rotate 45˚ after 2 minutes. Remove to a plate and let rest 10 to 15 minutes prior to cutting. Cut steak (against the grain) into thin strips and serve.
CHIPOTLE-MARINATED BEEF FLANK STEAK - BEEF - IT'S WHAT'S …
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- Combine marinade ingredients in small bowl; mix well. Place beef Flank 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. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.
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