Chipotles Steak Recipe By Tasty Food

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 STEAK (COPYCAT)

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.

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.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

CHOCOLATE-CHIPOTLE SIRLOIN STEAK

Steps:

• Place the first 5 ingredients in a blender; cover and process until blended. Rub over beef. Cover and refrigerate for at least 2 hours., Grill beef, covered, over medium heat or broil 4 in. from heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

CHIPOTLE STEAK FAJITAS

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.

MARINATED FLANK STEAK WITH CHIPOTLE MARINADE

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.

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-MARINATED SKIRT STEAK

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.

CHIPOTLE SKIRT STEAK TACOS

Steps:

• Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.
• Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the "rawness" that corn tortillas have when they are straight out of the bag.