Copycat Chipotle Steak for Easy Lunch Recipes
Let’s be honest. Sometimes, the craving hits hard—and I mean hard—for that smoky, tender, ridiculously flavorful Chipotle steak. But what if you could whip it up in your own kitchen and still have time to eat it before your next Zoom meeting? That's exactly what I do, and now you can too. This copycat recipe nails that rich, seared crust and juicy interior without the takeout bag. It’s one of those easy lunch recipes that feels like cheating. We’re talking fast, flavorful, and fiercely satisfying. And hey, if you want to pretend you're the grill master of your neighborhood while using a stovetop pan—I won’t judge. I do it all the time. Perfect for Chipotle copycat recipes bowls, weekday lunch recipes, meal prep, or just because you need recipes for steak that don’t come with a drive-thru. Whether you're craving cube steak recipes easy or Chipotle inspired recipes, this one covers it. A killer recipe steak fix at home? You bet.
Servings: 4 servings
Ingredients
- 2 pounds skirt steak (or flank steak)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons adobo sauce (from canned chipotle peppers)
- 1 tablespoon lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Pat the steak dry and slice into manageable pieces for marinating.
- In a bowl, mix olive oil, garlic, adobo sauce, lime juice, vinegar, cumin, oregano, salt, and pepper.
- Add steak to a resealable bag or bowl and pour marinade over it. Mix well, seal, and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat a cast iron skillet over medium-high heat until smoking hot.
- Sear the steak pieces for 3–4 minutes per side, depending on thickness, until charred and medium-rare.
- Let rest for 5 minutes, then slice thinly across the grain. Serve warm in burrito bowls, tacos, or however you're feeling.