Best Chipotle Bavette Steak With Lime Corn And Chunky Salsa Recipes

CHIPOTLE STEAK (COPYCAT)

Chipotle Steak (Copycat) image

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

Time 1h20m

Number Of Ingredients 8

Ingredients

3 cloves garlic
2 tablespoons adobo sauce ((see note 1))
2 tablespoons ancho chile powder ((see note 2))
2 tablespoons olive oil (or rice bran oil, plus more for the cooking surface (see note 3))
2 teaspoons ground cumin
2 teaspoons dried oregano ((see note 4))
Salt and freshly ground black pepper
4 pounds steak (such as sirloin, round steak, or flat iron steak (see note 5))

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

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK

3-Ingredient Chipotle-Lime Grilled Steak image

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

Ingredients

1 canned chipotle chile in adobo, ribs and seeds removed, plus 1 tablespoon adobo sauce
1 1/2 teaspoons lime zest (from about 2 limes), divided
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1 teaspoon freshly ground black pepper, plus more
1 1/2 pounds skirt or flank steak
Lime wedges (for serving)

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.