CopyCat Chipotle Steak Recipe EASY!

Add 3 tablespoons of minced garlic to a blender.

Add 4 tablespoons of adobo sauce to the blender.

Add 2 peppers from the can to the blender.

Add 2 heaping tablespoons of chili powder to the blender.

Add 6 tablespoons of olive oil to the blender.

Add 2 teaspoons of ground cumin to the blender.

Add 2 teaspoons of dried oregano to the blender.

Add 1 tablespoon of salt to the blender.

Add 1 tablespoon of black pepper to the blender.

Blend the mixture on medium-high until smooth.

Add the rest of the can of peppers and juice to the blender and blend again until smooth.

Set the marinade aside.

Cut 2.5 pounds of sirloin steak into strips and then cut those strips in half.

Place the steak strips into a gallon-size bag.

Scoop the marinade into the bag and coat all the steak, removing air from the bag.

Refrigerate the marinated steak for 30 minutes or up to 6 hours.

Heat a stovetop on medium-high heat and add a couple tablespoons of olive oil.

Add the marinated steak to the heated oil, cooking in batches to avoid overcrowding.

Use kitchen tongs to flip the steak pieces until cooked through, ensuring no pink remains.

Check the internal temperature of the steak, aiming for 145 degrees Fahrenheit for medium rare.

Once cooked, transfer the steak to a bowl.

Assemble a burrito with the cooked steak, brown rice with cilantro, shredded Mexican cheese, guacamole, queso, and Mexican street corn salad.

Fold the burrito and cut it in half to show the inside.

Equipment Needed

Spice Level: