Chipotle Steak Recipe (Adobo Carne Asada Copycat)

I remember the first time Chipotle added carne asada to their menu and I thought there was no way I could replicate that smoky, deeply seasoned steak at home. I was wrong. After testing this recipe more times than I can count – adjusting the ratio of chipotle peppers to ancho powder, fine-tuning how long to marinate, and getting the grill temperature exactly right – I landed on a recipe that genuinely rivals the restaurant version. The key is two things working together: a marinade built on actual chipotle peppers in adobo sauce (not just chipotle powder) and cooking the steak over screaming-hot heat so you get those dark, charred edges that give it that signature aggressive flavor. This is not a mild steak. It is bold, smoky, slightly spicy, and absolutely perfect in a burrito bowl.

The marinade comes together in under 5 minutes with a blender, then the steak does all the work while it sits in the fridge. When it hits the grill or cast iron, magic happens fast – we are talking 4 to 5 minutes per side and you are done. Slice it thin against the grain and it is one of the best things you will ever put in a tortilla.

Why You’ll Love This Recipe

• The ancho-chipotle marinade is complex and smoky with layers of flavor you simply cannot get from a seasoning packet
• Cooking at extremely high heat creates charred, slightly crispy edges on the steak that make every bite taste like it came off a restaurant grill
• The recipe uses affordable flank or skirt steak cuts that become incredibly tender when marinated properly and sliced correctly
• You can make a large batch and use the steak throughout the week in bowls, tacos, salads, and quesadillas
• The active cooking time is only 10 minutes once the marinating is done, making it a surprisingly fast weeknight dinner

About This Multi-Brand Favorite

Chipotle introduced carne asada as a seasonal protein starting in 2019, and it became so popular they eventually made it a permanent menu item in 2021. The term carne asada literally means ‘grilled meat’ in Spanish and traditionally refers to beef that is marinated, grilled over high heat, and sliced thin. Chipotle’s version uses a marinade featuring chipotle peppers, ancho chili, garlic, cumin, and citrus that gives the steak a signature dark, smoky flavor profile. Their cooks grill the steak at very high temperatures so the outside gets those characteristic charred, caramelized edges while the inside stays medium-rare to medium. The steak is then chopped or sliced thin and served in bowls or burritos, where it pairs perfectly with the brightness of fresh cilantro, lime, and white onion.

Ingredients

For the Steak

• 1.5 lbs flank steak or skirt steak
• 1 teaspoon ancho chili powder
• 2-3 chipotle peppers in adobo sauce
• 4 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar or white vinegar

Adobo Marinade

• 2-3 chipotle peppers in adobo plus 2 tablespoons of the adobo sauce
• 1 tablespoon ancho chili powder
• 4 garlic cloves, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 tablespoons olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 tablespoons fresh lime juice

For Serving

• Fresh lime wedges
• Fresh cilantro, roughly chopped
• White onion, finely diced

Ingredient Substitutions

• Skirt steak instead of flank steak – skirt is thinner and cooks even faster but has slightly more fat and flavor
• Pure ancho powder instead of dried whole anchos if you cannot find the dried peppers separately
• Apple cider vinegar instead of white vinegar for a slightly fruitier acid note in the marinade
• A grill pan on the stovetop instead of an outdoor grill – preheat it very well for at least 5 minutes on high heat
• Boneless chicken thighs marinated in the same mixture if you want a non-beef version with the same flavor profile

Equipment You’ll Need

• Blender or food processor (for marinade)
• Large zip-lock bag or shallow dish (for marinating)
• Outdoor grill or cast iron grill pan
• Instant-read meat thermometer
• Sharp chef’s knife and cutting board
• Tongs for handling steak on the grill

Step-by-Step Instructions

1. Make the Chipotle Adobo Marinade. Combine chipotle peppers plus their adobo sauce, ancho chili powder, garlic cloves, cumin, dried oregano, olive oil, white vinegar, lime juice, salt, and pepper in a blender. Blend until completely smooth – about 30 seconds. The marinade should be a deep brick-red color with a thick, paste-like consistency. Taste it carefully (it is spicy) and adjust salt. This marinade is intense by design – it needs to penetrate the steak and season it from the inside out.
2. Score the Steak and Marinate. Use a sharp knife to score the surface of the flank or skirt steak lightly in a crosshatch pattern on both sides – cut about 1/4 inch deep. This helps the marinade penetrate more deeply into the meat. Place the steak in a large zip-lock bag and pour the marinade over it, pressing to coat every surface. Squeeze out the air and seal. Refrigerate for at least 2 hours, but 4 hours gives significantly better flavor. Do not marinate longer than 8 hours as the acid can start to break down the texture.
3. Bring Steak to Room Temperature. Remove the steak from the refrigerator 30 minutes before you plan to cook it. Letting the meat come closer to room temperature helps it cook more evenly so you do not end up with overcooked edges and a cold center. Do not rinse off the marinade – you want all those flavors clinging to the surface. Pat very lightly with a paper towel to remove excess dripping marinade that might burn on the grill, but leave a good coating on the meat.
4. Heat the Grill to Maximum Temperature. Preheat your outdoor grill on high for 10-15 minutes until it reaches 500 degrees F or higher. If using a cast iron grill pan on the stovetop, heat it over high heat for at least 5 minutes until it is smoking. The intense heat is absolutely critical for achieving charred, caramelized edges that taste like the restaurant version. A moderately hot grill just steams the marinade off – you need real, aggressive heat to create that signature crust.
5. Grill the Steak. Oil the grill grates lightly or brush the grill pan with a high smoke-point oil like avocado or vegetable oil. Place the steak on the grill and do not move it for 4-5 minutes. You want to see dark char marks and hear active sizzling the entire time. Flip once and cook another 4-5 minutes for medium-rare (internal temperature 130-135 degrees F) or 5-6 minutes for medium (145 degrees F). The exterior should have deeply browned, slightly charred spots on both sides.
6. Rest and Slice the Steak. Transfer the steak to a cutting board and let it rest uncovered for 5 full minutes. This step is non-negotiable – cutting too early lets all the juices run out and leaves you with dry steak. After resting, identify which direction the muscle fibers run and cut perpendicular to them (against the grain) in thin slices about 1/4 inch thick. Cutting against the grain shortens the muscle fibers and is the single most important factor in whether the steak is tender or chewy.

Pro Tips from My Kitchen

• Score the steak before marinating – even shallow crosshatch cuts dramatically increase the surface area the marinade can penetrate
• Do not rush the marinade time: 2 hours is the minimum, 4 hours is ideal, and the difference in flavor between 30 minutes and 4 hours is enormous
• The grill or pan must be genuinely hot – if your steak does not sizzle loudly the second it hits the surface, take it off and heat the grill more
• Rest the steak on a wooden cutting board rather than a plate – a plate traps steam underneath the meat and can make the crust you worked to build turn soft
• Always slice against the grain on flank and skirt steak – these are tough cuts with long muscle fibers and cutting with the grain makes them nearly impossible to chew
• If you cannot find chipotle peppers in adobo, look in the international aisle of any grocery store near the canned tomatoes – they come in small cans and freeze beautifully so buy a few

Recipe Variations

• Extra Spicy Version: add a second type of dried chili, like a guajillo pepper, to the marinade along with an extra chipotle pepper for a more complex heat
• Citrus Forward Version: add 1/4 cup fresh orange juice to the marinade and increase the lime juice to 3 tablespoons for a brighter, fruitier flavor profile
• Chicken Thigh Version: use the exact same marinade on boneless skinless chicken thighs – marinate 2 hours and cook until 165 degrees F internal temperature
• Thinly Sliced for Tacos: slice the rested steak even thinner (1/8 inch) and serve in warm corn tortillas with only onion, cilantro, and lime for classic street taco style
• Sheet Pan Version: cut steak into 1-inch cubes before marinating, then roast on a hot sheet pan at 450 degrees F for 8-10 minutes for an oven-friendly alternative to grilling

Common Mistakes to Avoid

• Not getting the grill or pan hot enough before cooking – moderate heat steams the steak rather than searing it and you miss all the char and caramelization
• Marinating for too long (beyond 8 hours) which allows the acid in the marinade to denature the proteins on the surface and create a mushy, mealy texture
• Cutting with the grain instead of against it on flank and skirt steak, which makes these naturally tougher cuts feel like chewing through rope
• Not letting the steak rest after cooking, which causes the juices to run out onto the cutting board instead of redistributing through the meat
• Using too thick a steak – flank and skirt steak should be about 1/2 to 3/4 inch thick for this high-heat method; thicker cuts need lower heat and longer time

What to Serve With This Dish

• Cilantro lime rice and black beans for a classic burrito bowl
• Warm corn tortillas with diced white onion and fresh cilantro for street-style tacos
• Grilled peppers and onions (fajita vegetables) cooked in the same pan after the steak
• Fresh guacamole and tortilla chips as a starter before the main meal
• Mexican street corn (elote) grilled alongside the steak for a complete cookout spread

Storage Instructions

Refrigerator

Store cooked sliced steak in an airtight container for up to 4 days. Keep it with any resting juices from the cutting board to help it stay moist when reheated.

Freezer

Freeze cooked and sliced steak in a freezer-safe zip-lock bag for up to 3 months. Lay flat to freeze quickly and thaw overnight in the refrigerator before reheating.

How to Reheat

Reheat steak slices in a hot skillet with a tablespoon of beef broth or water over medium-high heat for 1-2 minutes per side. Avoid the microwave if possible as it tends to toughen the meat. Alternatively, reheat gently wrapped in foil in a 300 degree F oven for 10 minutes.

Make Ahead

The marinade can be made up to 5 days ahead and stored in the refrigerator. You can also marinate the raw steak up to 8 hours ahead – just keep it refrigerated and pull it out 30 minutes before cooking.

Nutrition Information

Per serving (estimated): 220 calories, 34g protein, 3g carbs, 9g fat (3g saturated), 1g fiber, 1g sugar, 580mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What cut of steak does Chipotle use for their carne asada?

Chipotle has stated they use cuts from the shoulder area of the beef for their carne asada. At home, flank steak and skirt steak are the best accessible equivalents – both have an open grain structure that absorbs marinade well and cooks quickly at high heat. Skirt steak has slightly more marbling and flavor, while flank is leaner and easier to find.

How spicy is this Chipotle steak recipe?

Using 2 chipotle peppers in adobo gives you a moderate, building heat that is noticeable but not overwhelming – similar to the restaurant version. For milder heat use only 1 pepper and reduce the adobo sauce to 1 tablespoon. For extra heat add 3 peppers and keep all the adobo sauce. The ancho powder adds a mellow, sweet warmth rather than sharp heat.

Can I cook this steak in the oven if I do not have a grill?

Yes, but use the broiler, not a standard oven setting. Preheat your broiler on high with the rack positioned about 4 inches from the heating element. Cook the marinated steak 5-6 minutes per side under the broiler. The intense top-down heat mimics a grill fairly well. A cast iron pan on high heat on your stovetop is actually even better than a standard oven for getting a good sear.

What does ‘against the grain’ mean and why does it matter so much for this steak?

Muscle fibers in a steak run in one direction – you can see them as parallel lines on the surface of the meat. Cutting against the grain means cutting perpendicular to those lines. This shortens the individual muscle fibers so each bite is short and tender. Cutting with the grain means you are biting through long, intact fibers, which makes flank and skirt steak feel tough even when it is cooked correctly.

Can I use chipotle powder instead of actual chipotle peppers in adobo?

Chipotle powder works in a pinch but the flavor is notably different. Canned chipotle peppers in adobo sauce bring smokiness, heat, and a savory, slightly tangy quality from the adobo sauce itself. If substituting, use 1 teaspoon chipotle powder per pepper called for, and add a teaspoon of tomato paste and a splash of apple cider vinegar to approximate the depth of the adobo sauce.

How long can I marinate the steak?

The minimum marinating time is 2 hours, though 4 hours delivers noticeably better flavor penetration. Do not exceed 8 hours because the vinegar and lime juice in the marinade will begin to denature the surface proteins and create an unpleasant mushy texture on the outer layer of the meat. An overnight marinade is too long for this particular recipe.

What internal temperature should the steak reach?

For medium-rare, which is how Chipotle typically serves their carne asada, aim for 130-135 degrees F. The steak will rise another 5 degrees while resting. For medium, cook to 140-145 degrees F before resting. Use an instant-read thermometer inserted into the thickest part of the steak for accurate results rather than guessing based on time alone.

Why does my steak always come out chewy even when I follow the recipe?

The two most common causes of tough steak in this recipe are cutting with the grain instead of against it, and not marinating long enough. Make sure you can clearly see which direction the fibers run before you slice. The second issue is sometimes using an overly thick cut – flank and skirt steak over 1 inch thick at the center will not cook evenly with this high-heat, fast-cook method.

Can I freeze the marinated raw steak?

Yes, this is actually a great meal prep strategy. Place the raw steak and marinade together in a freezer bag and freeze immediately. The marinade will continue to penetrate the meat as it thaws. Thaw overnight in the refrigerator, then cook as directed. The texture after freezing and thawing is nearly identical to fresh marinated steak.

What does adobo sauce taste like and where do I find it?

Adobo sauce is a dark, earthy, slightly vinegary and smoky sauce that chipotles are packed in. It has tomato, garlic, vinegar, dried chiles, and spices. The sauce itself has a complex, almost molasses-like savory sweetness. You find canned chipotle peppers in adobo in the international foods aisle of most grocery stores, typically near other Mexican and Latin American products.

How do I know when the grill is hot enough?

Hold your hand about 5 inches above the grill grate. If you can only keep it there for 1-2 seconds before pulling away, the grill is hot enough. On a gas grill, this typically means all burners on high for at least 10 minutes with the lid closed. A drop of water flicked onto the surface should immediately and aggressively vaporize. For a cast iron pan, let it heat for 5 minutes on high and look for the first wisps of smoke rising from the surface.

Can I make this steak for a crowd?

Absolutely. This recipe scales easily – double or triple the marinade and use 3-4 lbs of steak. If grilling large quantities, cook the steaks in batches rather than overcrowding the grill. Overcrowding drops the grill temperature and causes steaming instead of searing. You can keep cooked, sliced steak warm in a low oven (200 degrees F) tented with foil while you finish the remaining batches.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia