Chipotle Adobo Grilled Steak for Bowls and Tacos

Why You’ll Love This Recipe

• Restaurant-style adobo-grilled steak at home with real smoky char and deep chipotle flavor.
• Bright citrus and garlic balance the heat, giving you a bold but clean-tasting finish.
• Flexible: perfect diced for bowls, burritos, tacos, or salads.
• Make-ahead friendly: marinade does the work while you relax.

Grocery List

• Produce: Limes, 1 small orange, garlic, fresh cilantro
• Dairy: None required (optional: cotija or sour cream for serving)
• Pantry: Chipotle peppers in adobo, ground cumin, dried oregano, black pepper, kosher salt, apple cider vinegar, neutral oil, tortillas or rice (for serving)

Full Ingredients

Steak & Marinade

• 2 lb (900 g) beef flap (bavette), skirt, or flank steak, trimmed
• 3 chipotle peppers from a can of chipotles in adobo, plus 2 tbsp adobo sauce
• 6 garlic cloves
• 1/4 cup (60 ml) fresh lime juice (about 2 limes)
• 2 tbsp (30 ml) orange juice
• 2 tbsp (30 ml) apple cider vinegar (or distilled white vinegar)
• 2 tbsp (30 ml) neutral oil (avocado or canola)
• 1 1/2 tsp kosher salt (Diamond Crystal; use 1 tsp if using Morton)
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/2 tsp freshly ground black pepper
• Optional but tasty: 1/2 tsp smoked paprika; 1 tsp brown sugar or honey for balance

To Finish & Serve

• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro
• Flaky sea salt (or kosher salt), to taste
• Warm tortillas, cooked rice, beans, salsa, and other burrito/bowl/taco fixings, as desired

Step-by-Step Instructions

Step 1: Make the adobo-citrus marinade

Add chipotle peppers, adobo sauce, garlic, lime juice, orange juice, vinegar, oil, salt, cumin, oregano, black pepper, and any optional smoked paprika or brown sugar to a blender. Blend until mostly smooth, about 30–45 seconds. Scrape down the sides once for an even puree. Measure out 2 tablespoons and set aside in a small covered container for finishing later.

Step 2: Prep the steak

Trim away any silverskin from the steak. Pat the meat very dry with paper towels. For skirt or flap steak, lightly score the surface in a 1/8-inch-deep crosshatch pattern (optional) to help the marinade cling and to encourage a better crust. If pieces are very long, cut into manageable sections that fit your skillet or grill grates.

Step 3: Marinate

Place the steak and the remaining marinade into a zip-top bag or shallow dish, coating the meat thoroughly. Press out excess air and seal. Refrigerate for at least 2 hours and up to 24 hours, turning once halfway through. Pull the steak from the fridge 20–30 minutes before cooking to take the chill off.

Step 4: Preheat grill or skillet

For a grill: Preheat to high heat (500–600°F). Clean and oil the grates. For stovetop: Heat a cast-iron skillet over medium-high to high until smoking hot (4–6 minutes). Lightly oil the skillet just before searing. Remove steak from the marinade, letting excess drip off; scrape away thick clumps to prevent burning. Lightly season both sides with a pinch of kosher salt.

Step 5: Sear hard for smoky char

Grill or sear the steak without moving it until a deep, smoky char forms: 3–5 minutes per side on the grill or 2–4 minutes per side in the skillet, depending on thickness. Aim for 125–130°F internal temperature for medium-rare to medium. If needed, move thicker pieces to indirect heat (grill) or lower the burner and cook 1–2 minutes more to reach temperature. Use an instant-read thermometer for accuracy.

Step 6: Rest, dice, and glaze

Transfer steak to a cutting board and rest 10 minutes to keep the juices in. Slice across the grain, then dice into 1/4–1/2-inch pieces. Toss the diced steak in a mixing bowl with the reserved 2 tbsp marinade and accumulated resting juices for a glossy, flavorful finish.

Step 7: Finish and serve

Spritz generously with fresh lime juice and shower with flaky salt to taste. Fold into warm tortillas, or spoon over rice with beans and salsa for bowls. Garnish with chopped cilantro and any favorite toppings.

Pro Tips

• Cut choice matters: flap (bavette) or skirt gives the most “steakhouse-char meets juicy interior.” Flank works great too—just don’t overcook.
• Dry surface = better crust. Pat the steak thoroughly and scrape off heavy marinade before searing.
• Salt smart: the marinade seasons the interior; a light sprinkle of salt right before searing boosts the crust.
• Use high heat and don’t crowd the pan; sear in batches if needed to avoid steaming.
• Always reserve clean marinade for finishing before it touches raw meat; never use raw marinade as-is on cooked food.

Variations

• Extra smoky: add 1/2 tsp smoked paprika to the marinade or grill over a chunk of mesquite/pecan wood for a subtle kiss of smoke.
• Spicier: blend in 1 additional chipotle or a pinch of cayenne. For milder heat, use 2 chipotles instead of 3.
• Citrus-forward: swap orange juice for 1 tbsp orange juice + 1 tsp orange zest for bright, fragrant citrus notes.

Storage & Make-Ahead

Marinade can be blended 5 days ahead and refrigerated. Marinate steak up to 24 hours. Cooked, diced steak keeps in an airtight container for 3–4 days in the refrigerator, or up to 2 months in the freezer. Reheat gently in a hot skillet with a splash of water or broth just until warmed; finish with fresh lime and a pinch of salt to wake up the flavors.

Nutrition (per serving)

Approximate: 320 calories; 28 g protein; 18 g fat; 4 g carbs; 720 mg sodium. Values will vary based on cut of steak, exact marinade absorption, and finishing salts.