COPYCAT CHIPOTLE GRILLED STEAK SOFT TACOS
This Copycat Chipotle Grilled Steak Soft Taco recipe uses a easy adobo marinade. Make the marinade throw the steak in the fridge overnight; be a taco superstar at dinnertime!
Provided by EmKenBken
Categories Mexican
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Marinade:.
- To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
- Blend until completely smooth, add 1/2 cup water stirring to combine.
- Place steak in a large non-reactive container, with enough room for the adobo sauce.
- Pour sauce over steak, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; steak can be marinated for up to 2 days. Remove steak from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
- Cook Steak:.
- In a large skillet over medium heat remaining 2 tablespoons oil. Add steak to the skillet and cook until underside is deep brown, about 4 minutes; turn and cook until the golden brown on the other side, another 4-5 minutes. Cook until the internal temperature of the steak reaches 135F (for rare) on a instant- read thermometer or 145F for medium rare.
- Remove to a cutting board and tent with foil for 10 minutes. Slice into small pieces.
- Assemble Tacos:.
- Dividing evenly, mound tortillas with Copycat Chipotle Grilled Steak, Monterey jack cheese, shredded lettuce, Copycat Chipotle Fresh Tomato Salsa or desired toppings.
GRILLED SKIRT STEAKS WITH TOMATILLOS TWO WAYS
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos raw brightness.
Provided by Ian Knauer
Categories Quick & Easy Father's Day Backyard BBQ Dinner Steak Summer Grill Grill/Barbecue Tomatillo Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make salsa:
- Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
- Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
- Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
- Grill steaks:
- Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
- Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
- Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
- Make salad while steaks rest:
- Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
- Cut steaks into serving pieces and top with salsa and salad.
CHIPOTLE FLANK STEAK WITH AVOCADO SALSA RECIPE
Grilled Chipotle Lime Flank Steak with Creamy Avocado Salsa is a spicy, bright, and tangy take on your favorite grilled meat, just in time for summer. The heat and savory flavors of the steak with the bright, tangy salsa are ideal for eating on their own or even in tacos.
Provided by Meghan Yager
Categories Sauces
Time 1h20m
Number Of Ingredients 13
Steps:
- Add steak to a large ziplock bag with oil, lime juice, rice vinegar, cilantro, adobo sauce, chipotle peppers, salt, and black pepper. Turn the steak to coat in the marinade evenly. Let side in the refrigerator for at least 1 hour, up to overnight. Heat grill (or grill pan) to medium-high heat. Remove steak from marinade and grill until desired doneness. I recommend about 4 to 5 minutes per side for medium rare. Remove steak from heat and let rest 15 minutes before slicing. While the steak is resting, add all ingredients for avocado salsa to a food processor or blender. Pulse until combined. Serve steak immediately with avocado salsa.
Nutrition Facts : Calories 970 calories, Fat 75 g, Carbohydrate 20 g, Fiber 6 g, Protein 51 g, SaturatedFat 9 g, Sodium 1721 mg, Sugar 15 g
GRILLED CHILI FLANK STEAK WITH CHIPOTLE-TOMATILLO SALSA
A Rick Bayless-inspired dish with tomatillo salsa never disappoints.
Provided by Sarah
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h55m
Yield 6
Number Of Ingredients 14
Steps:
- Mix together garlic, brown sugar, chili powder, pepper, salt, and cumin until blended. Spread a heavy coating of the spice blend over both sides of flank steak and place in a large glass baking dish. Cover the dish with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat one side of an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the refrigerator and brush lightly with 1 tablespoon oil.
- Place steak on the hot side of the grill, cover, and cook for 5 minutes. Flip steak, cover, and cook another 5 minutes. Move steak to to cooler side of the grill, cover, and cook until desired doneness, about 2 to 5 minutes longer. Remove from the grill and let rest for 15 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spread tomatillos and garlic cloves on a baking sheet and drizzle lightly with 1 tablespoon oil.
- Roast in the preheated oven until vegetables are soft, 10 to 15 minutes. Remove vegetables from the oven and cool slightly, about 5 minutes.
- Scoop tomatillos and garlic into the bowl of a food processor or blender. Add chipotle peppers and remaining 1 tablespoon olive oil; pulse until blended but still slightly chunky. Pour into a serving dish and let cool.
- Slice flank steak thinly against the grain and serve with salsa.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 7.1 g, Cholesterol 33.7 mg, Fat 13.6 g, Fiber 1.5 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 733.3 mg, Sugar 3.8 g
CHILI FLANK STEAK
I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. -Karma Henry, Glasgow, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.
Nutrition Facts :
GRILLED MARINATED FLANK STEAK WITH LIME-CHIPOTLE SAUCE
This is wonderful for Summer BBQ (even though I fire up the grill even during the middle of the winter). The flavors are wonderful. It may be a little spicy for some, but for the daring it's great. I found this recipe in the Oregonian newspaper, from Portland Oregon. I have many requests for this for dinner and for the recipe. Enjoy!!
Provided by GregV
Categories Meat
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To make meat: Carefully trim steak of any fat.
- Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.
- Prepare grill and hot coals according to manufacturer's instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.
- To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.
- NOTES : This is a great outdoor dish because it doesn't involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.
Nutrition Facts : Calories 598.3, Fat 27.9, SaturatedFat 9.1, Cholesterol 154.2, Sodium 1857.3, Carbohydrate 29.9, Fiber 0.5, Sugar 25.4, Protein 51.2
FLANK STEAK IN ADOBO RECIPE - (5/5)
Provided by á-32773
Number Of Ingredients 21
Steps:
- Salsa verde is a green salsa made from tomatillos and green chiles. Our favorite store-bought brand is Frontera Tomatillo Salsa. You can substitute skirt steak for flank steak here, if desired. If queso fresco is unavailable, you can substitute farmer's cheese or a mild feta. This dish is also great served over rice. 1. FOR THE ADOBO: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Arrange anchos and pasillas on rimmed baking sheet and bake until fragrant, about 5 minutes. Immediately transfer chiles to bowl and cover with hot tap water. Let stand until chiles are softened and pliable, about 5 minutes. Drain. 2. Process salsa verde, broth, orange juice, sugar, lime juice, oregano, salt, pepper, and drained chiles in blender until smooth, 1 to 2 minutes. Set aside. 3. FOR THE FLANK STEAK: Reduce oven temperature to 300 degrees. Pat beef dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook, stirring occasionally, until well browned on all sides, 6 to 9 minutes. (Adjust heat, if necessary, to keep bottom of pot from scorching.) Using slotted spoon, transfer beef to large bowl. Repeat with remaining 1 tablespoon oil and remaining beef. 4. Add onion and 1/2 teaspoon salt to now-empty pot. Reduce heat to medium and cook, stirring occasionally, until golden brown, 3 to 5 minutes, scraping up any browned bits. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in adobo, beef, and any accumulated juices until well incorporated and bring mixture to simmer. 5. Cover pot and transfer to oven. Cook until beef is tender and sauce has thickened, about 1 1/2 hours. Season with salt and pepper to taste. Serve with flour tortillas, sprinkled with queso fresco and cilantro.
GRILLED RED CHILI STEAK
This super-simple recipe turns regular steak into a mouthwatering entree. I like it best with ground ancho chili powder and a little salsa on the side. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients; rub over steak., Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 160 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 269mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
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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- Make Marinade: Combine juice, oil, adobo seasoning, chili powder and paprika. Place in 2 gallon reclosable food storage bag. Add meat to bag and close. Marinate in refrigerator 1 hour.
- Make Sauce: Heat oil in medium saucepan over medium-high heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until browned. Place in blender container. Set saucepan aside. Add undrained tomatoes, tomatillos, chipotle pepper, cilantro and adobo seasoning. Puree until smooth. Melt butter in saucepan over medium heat. Add tomato mixture, stir well and keep warm until ready to serve.
- Spray grill pan with grilling spray; heat over medium-high heat until hot. Remove steak from marinade and place in pan. Discard bag with remaining marinade. Cook steak 5 to 7 minutes on each side or until desired doneness. Let stand 10 minutes.
- Cut steak crosswise across the grain into thin slices. Place about 1/4 cup sauce on each plate and top with sliced steak or drizzle sauce over steak.
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- Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes. Transfer to a plate. When cool enough to handle, remove the papery skins.
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