CHIPOTLE STEAK (COPYCAT)
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
Categories Main Course
Time 1h20m
Number Of Ingredients 8
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
STEAK CHIPOTLE BURRITO
Make and share this Steak Chipotle Burrito recipe from Food.com.
Provided by wuxbustah8
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients.
- In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro.
- Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.
- Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
- Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.
- Serve with tortilla chips!
Nutrition Facts : Calories 624.2, Fat 24.3, SaturatedFat 8.7, Cholesterol 88.7, Sodium 735.1, Carbohydrate 66.3, Fiber 4.2, Sugar 5.9, Protein 33.6
CHIPOTLE MEATBALL BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
- Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
- Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.
STEAK BURRITOS
Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. -Valerie Jones, Portland, Maine
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. , Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. , Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 339 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 816mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
CHIPOTLE'S STEAK RECIPE BY TASTY
Here's what you need: top sirloin steak, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 268 calories, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 22 grams, Sugar 0 grams
CHIPOTLE BURRITO BOWL WITH BLISTERED VEGGIES AND MARINATED STEAK
This has become a staple in my house. I usually make enough so that I can have it for dinner one night and take to it work for lunch the next day. If you're eating grains, feel free to throw over rice. If you're trying out the keto diet, keep it as is!
Provided by Natasha Feldman
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 40
Steps:
- For the dressing: Whiz together the olive oil, vinegar, lime juice, cumin, oregano, salt, dates, garlic and chipotle pepper in a blender until it's well combined and thick. This dressing is particularly thick, which I love, but if it feels to thick you can thin it out with a bit of water. Set dressing aside until you're ready to eat. There will be leftover dressing that you can keep for your next salad!
- For the steak and marinade: In the same blender (it's ok if there is a little dressing at the bottom), add the oil, cilantro, red onion, tomato paste, cumin seeds, dried chipotle pepper, salt, cayenne, pepper and garlic and blend until it's thick. Give it a taste, make sure you're happy with it and then pour it into a resealable plastic bag with the meat, refrigerate and marinate for at least 15 minutes and up to overnight.
- When you're ready to grill the steak, select a grill pan (or use an outdoor grill) and grill over a high heat until there are rich beautiful char marks, 4 minutes, and then flip and cook 2 to 4 minutes on the second side, depending on how rare you like your meat. For a medium rare, cook it 2 minutes, if you like it more well done, do 4 minutes. Allow the meat to cool for at least 10 minutes before slicing into strips.
- For the roasted veggies: Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil.
- In a large mixing bowl combine the olive oil, dried chipotle pepper, coriander, cumin, oregano, black pepper and salt and give it a good mix. In batches, add the bell peppers, cauliflower and onion and toss to coat. Distribute the vegetables evenly between both baking sheets, leaving room between all the vegetables to ensure they don't steam while they roast. Roast until fully cooked and the peppers begin to char, 20 to 25 minutes.
- To assemble: Toss the lettuce and cabbage with a touch of salt and 2 tablespoons of dressing. Continue adding dressing until you're pleased with the taste of the greens. Put the greens at the bottom of 4 bowls, top with roasted veggies, steak and guacamole if using. Finish with a touch of cilantro and a squeeze of fresh lime. If you're not prepping this dish for 4, just use what you need and put the rest in resealable containers for the next day.
- Combine the avocado, chives, white onion, lime juice and salt in a mixing bowl. I prefer the guacamole on the chunkier side, so I gently stir until combined, but you can also mash the avocado if you like it creamier.
More about "steak chipotle burrito recipes"
CHIPOTLE STEAK BURRITO - BELLY FULL
From bellyfull.net
4.9/5 (23)Total Time 55 minsCategory Main CourseCalories 502 per serving
- Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients. (If you can, marinate overnight for best flavor.)
- Drizzle the lime juice, lemon juice, and oil over the top of the warm rice, sprinkle with the chopped cilantro and salt; fluff with a fork.
- Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
CHIPOTLE MEXICAN STEAK AND CILANTRO LIME RICE BURRITOS
From halfbakedharvest.com
4/5 (6)Total Time 1 hr 10 minsCategory Main CourseCalories 643 per serving
- In a small mixing bowl or glass measuring cup combine the chipotle pepper, adobo sauce, chili powder, cumin, oregano, onion powder, crushed red pepper, pepper, salt, garlic and olive oil. Whisk to combine (add in more olive oil if you think this amount in not enough to cover your steak, I sometimes need a full 1/2 cup). Place the steaks in a large gallon size ziplock bag and pour the marinade over the steak. Close the bag shut and massage the marinade all over the steak. Place the steaks in the fridge for 30 minutes or overnight.
- While the steaks marinate cook the rice according to package directions. When the rice is done cooking, toss in the chopped cilantro and lime juice. Set aside and keep warm.
- Heat grill to about 400 degrees. Remove the steak from the bag and grill meat about 4-5 minutes per side (if your steaks are thick this may take longer), basting with any remaining marinade in the bag (use ALL the marinade, it's so good). Remove from grill and let rest for 5 minutes covered with aluminum foil (this can also be done under the broiler or in a skillet).
CHIPOTLE-STYLE STEAK BURRITO BOWLS RECIPE BY DREW COLBERT
From thedailymeal.com
4/5 (1)Estimated Reading Time 2 minsServings 6Calories 2015 per serving
- One day in advance, rub the steak with the olive oil. In a separate bowl mix the salt, pepper, chili powder, cumin and oregano. Take the rub and cover both sides of the steak. Place the steak in a tupperware container, add the soy sauce, 1 ounce of lime juice, and red wine vinegar. Put a cover on the container and place in the refrigerator.
- When ready to cook, place a cast iron skillet on the stove-top on high heat. Coat the skillet with melted butter and add the steak once the skillet is hot. Discard the marinade, do not pour it over the steak as it's cooking. Sear one side of the steak for 10 mintues before flipping, sear the other side for another 10 minutes. Take the steak off the stove-top and let rest and cool. After 3 minutes, cube the steak. Be sure to catch all the juices, put the steak in a bowl and pour the juices over it.
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