This Chipotle Steak Recipe brings restaurant flavor home. Serve with cilantro lime rice, black beans, and all the fresh toppings.
Author’s Notes
A Weekly Tradition: Steak, Medium-Rare!
For almost a year now, we’ve been doing something we (very officially) call “Steak Sunday.” I know…not exactly a groundbreaking name.
Steak Sundays are pretty straightforward: just good steak for Sunday night dinner. My husband, all three kids, and It is satisfying to it. And yes, even the kids like theirs medium-rare. It’s turned into a tradition we all really look forward to.
Most weeks, we keep it simple with just salt and pepper on a great cut of meat. But every once in a while, we mix things up and go for a burrito-style meal instead.
And this steak bowl? It’s a reliable version by far. Honestly, it’s the best way to do Steak Sunday!
Chipotle Steak Recipe Components
| Ingredient | Details & Tips |
|---|---|
| Flat iron steak | Tender, flavorful, affordable, and hard to mess up; my top choice. Flank steak is a solid backup. |
| Marinade | Made with red wine vinegar, chipotle in adobo, honey, olive oil, lime, garlic, and spices. Set 1/3 cup of the marinade aside to drizzle on the bowls. |
| Cilantro-lime rice | Bright and fresh; pairs evenly with smoky steak. |
| Toppings | Black beans, guac, cilantro lime sauce and pico de gallo are my go-to choices. |
Tips For Grilling Steak
This chipotle steak recipe is best with steak hot off the grill! Here are a few tips:
- Heat the grill fully: A hot grill delivers a good sear, which means better flavor.
- Use a meat thermometer: It helps hit the exact doneness you want; no guessing.
- Flip once: Set the steak on the grill and leave it alone. Only flip once, halfway through.
- Slice across the grain: This makes the steak more tender and easier to chew.
- Let the meat rest: Resting helps lock in the juices before slicing.
Quick Tip
For rare, aim for 125°F. Medium-rare is best at 130 to 135°F, while medium should be around 135 to 145°F. If you prefer medium-well, go for 145 to 155°F, and well-done is 160°F or higher.
Storage
- Steak: This chipotle steak recipe is best enjoyed right off the grill for the best flavor and texture. Store leftovers in an airtight container in the fridge for up to 3 days.
- Rice: Store in the fridge up to 4 days. Add a splash of water when reheating.
- Toppings: Store separately in airtight containers.
- Assemble steak bowls fresh to keep textures and flavors at their best.
More Steak Recipes To Love:
Dinner
Steak Kebabs with a Basil Sauce
Beef
Steak Fajita Recipe
Salads
Steak Salad Recipe
Dinner
Flank Steak with Corn Salsathe cook’s Recipe Tip
a reliable Ways To Enjoy This Recipe:
- Add tortilla chips for crunch or use them to scoop from the bowl.
- Serve with warm tortillas and turn it into a build-your-own tacos kind of meal.
- Top with a drizzle of crema or sour cream to cool things down.
- Pair with a fresh drink like limeade, agua fresca, or a sparkling mocktail.
Ingredients
- 1 pound flat iron steak
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/3 cup olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chipotle pepper in adobo sauce (see note 1)
- 1 lime
- 1 batch cilantro-lime rice
- 1 batch pickled onions
- 1 batch guacamole (or 1 large avocado, thinly sliced or diced)
- 1 batch black beans (or 1 can, drained & rinsed)
- 1 batch corn salsa
- 1 batch pico de gallo (or diced cherry tomatoes)
- 1 batch cilantro-lime sauce (see note 2)
Method
- Zest the lime (1 teaspoon) and juice it (1 tablespoon). Add all marinade ingredients, including zest and juice, to a small blender or food processor. Blend until smooth. keep nearby 1/3 cup for drizzling on bowls later.
- Add the remaining marinade and steak to a large zip-top bag. Seal and knead to coat. Marinate in the fridge for at least 30 minutes or up to 8 hours. Remove steak from the fridge 20 minutes before cooking so it can come to room temperature.
- Heat grill to medium-a hot burner (around 450°F). Oil the grates by holding a wadded paper towel soaked in vegetable oil with tongs, then rubbing it across the grates. Add steak and grill for 4–5 minutes per side or until it reaches your desired doneness (see note 3). Use a meat thermometer for accuracy. Let the steak rest under foil for 5–10 minutes, then slice as thinly as possible against the grain.
- Divide the rice between bowls. Top with sliced steak, avocado, black beans, and pickled onions (if using). Drizzle with reserved marinade and serve right away.
