Best Copycat Chipotle Grilled Steak Soft Tacos Recipes

3-Ingredient Chipotle-Lime Grilled Steak image

Provided by Rhoda Boone

Yield 4 servings

Number Of Ingredients 8

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.

Grilled Steak Soft Tacos image

Provided by PalatablePastime

Categories Steak

Time 28m

Yield 10 soft tacos

Number Of Ingredients 14

20 ounces top sirloin steaks
1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
2 teaspoons cider vinegar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
10 8-inch flour tortillas
2 1/2 cups shredded lettuce
1 1/4 cups finely shredded cheddar cheese
3/4 cup sour cream
2 small tomatoes, finely chopped
1 (8 ounce) bottle taco sauce

Steps:

Mix together ingredients for marinade in a small bowl.
Place steak in a dish or plastic bag and pour marinade over it and refrigerate for several hours, or overnight.
Bring steak out of refrigerator 1 hour before cooking.
Prepare grill or broiler.
Drain the meat, saving the marinade.
Grill meat 3-4 minutes per side (for med-rare), basting occasionally with marinade, or cook longer if desired.
Slice meat thinly and set aside.
Wrap tortillas in a towel and warm in a microwave; or if desired, warm briefly in a skillet and then wrap in a towel to keep warm.
To assemble taco, place approximately 2 ounces of meat, 1/4 cup lettuce, 2 tbsp cheese, 1 tbsp sour cream, a small amount of tomatoes and some taco sauce on each tortilla.
Serve immediately.