Can I use canned chipotle adobo sauce instead of dried peppers?

Yes. Canned chipotle adobo sauce works well and is easier to find in many grocery stores. Use about 2 tablespoons plus 2 teaspoons of adobo sauce in place of the dried chipotle Morita peppers. The flavor will be smoky, tangy, and a little softer than dried peppers.

How spicy is this chipotle steak seasoning?

It has noticeable heat, but it should not taste harsh when balanced with the steak, garlic, onion, cumin, and oregano. For a milder version, start with less chipotle adobo sauce and add more only after tasting the blended marinade.

Can I marinate the steak overnight?

Yes, as long as you keep it within the 12-hour range. Overnight works nicely if you prepare the marinade in the evening and cook the steak the next day. Do not leave it much longer because the texture of the surface can start to change.

Do I have to use a cast iron skillet?

No, but cast iron works well because it holds heat and helps the steak brown. A heavy stainless steel skillet can also work. Avoid a thin pan if you can because it cools down quickly when the steak goes in.

What can I serve with chipotle steak?

Use it in tacos, burrito bowls, salads, or burritos. It goes well with rice, black beans, corn, salsa, avocado, sour cream, shredded lettuce, and warm tortillas. Keep the sides simple so the smoky steak stays the main flavor.

Chipotle Steak Seasoning for Bold Copycat Steak

Description

A smoky, garlicky chipotle steak seasoning marinade blended with peppers, onion, cumin, oregano, and oil, then cooked in a hot cast iron skillet for tender copycat-style steak you can serve in bowls, tacos, salads, or burritos.

Ingredients

Scale

1.5 to 2 lb beef round or sirloin steak
8 oz dried Chipotle Morita peppers OR 2 tbsp plus 2 tsp canned chipotle adobo sauce
4 to 5 cloves garlic
1/3 medium yellow onion
1 1/4 cup water
2 tbsp avocado oil or neutral oil, plus more for cooking if needed
1 to 1.5 tsp ground cumin
1 to 1.5 tsp dried oregano
1/2 tsp black pepper
1 tbsp Kosher salt

Cook Mode Keep your screen awake while you cook

Instructions

Add the chipotle peppers or adobo sauce, garlic, onion, water, oil, cumin, oregano, black pepper, and Kosher salt to a blender. Blend until the mixture reaches a smooth, saucy consistency.
Add the steak and marinade to a resealable plastic bag or lidded container. Shake or turn the steak until it is coated on all sides.
Refrigerate the steak for at least 30 minutes or up to 12 hours.
Heat oil in a cast iron skillet over medium-high heat. Depending on the size of your skillet, cook the steak in batches so the pan does not get crowded.
Add the steak and cook, flipping once, until the internal temperature reaches 140°F.
Move the steak to a cutting board and cover loosely with foil. Let it rest for 10 minutes.
Chop the steak into bite-size pieces.
Serve in bowls, tacos, salads, or burritos.

Notes

For milder steak, start with less chipotle adobo sauce and add more after tasting the blended marinade.
Do not overcrowd the skillet or the steak may steam instead of brown.
Let the steak rest before chopping so the juices settle back into the meat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Marinating, Pan-Frying
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 1
Sodium: 870
Fat: 24
Saturated Fat: 7
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 4
Fiber: 1
Protein: 43
Cholesterol: 125