Chipotle Steak (Copycat)

Name: Chipotle Steak (Copycat)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1/2 medium red onion (coarsely chopped); 3 cloves garlic; 2 tablespoons adobo sauce ((see notes)); 2 tablespoons ancho chile powder; 2 tablespoons olive oil (or rice bran oil, plus more for the cooking surface (see notes)); 2 teaspoons ground cumin; 2 teaspoons dried oregano ((see notes)); Salt and freshly ground black pepper; 4 pounds steak ((loin, round, or flat))

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Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 80 minutes

Servings: 20

Cost: $1.57 /serving

Author : Meggan Hill

steak

Ingredients

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1/2 medium red onion (coarsely chopped)3 cloves garlic2 tablespoons adobo sauce ((see notes))2 tablespoons ancho chile powder2 tablespoons olive oil (or rice bran oil, plus more for the cooking surface (see notes))2 teaspoons ground cumin2 teaspoons dried oregano ((see notes))Salt and freshly ground black pepper4 pounds steak ((loin, round, or flat))

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Instructions

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Step 1

To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, and salt and pepper to taste (I like 1 tablespoon salt and 1 1/2 teaspoons pepper). Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.

Step 2

Place the steak in a large zipper-top plastic and add 1 cup marinade. Refrigerate overnight if desired. Let beef sit in the marinade for at least 30 minutes at room temperature before grilling.

Step 3

Heat 2 tablespoons oil in a large skillet until shimmering (or preheat a grill over medium-high heat). Add steak to the pan and cook, turning 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.

Step 4

Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.