Chipotle Grilled Steak Sandwich Recipes

CHIPOTLE'S STEAK RECIPE BY TASTY

Steps:

• On a cutting board, season the steak with salt and pepper on both sides.
• Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the steak to the pan and cook for 5 minutes per side.
• Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
• Enjoy!

PEPITOS (MEXICAN STEAK SANDWICHES WITH CHIPOTLE CREMA)

Steps:

• Stir together the lime juice, 3 tablespoons of the olive oil, 2 of the grated garlic cloves and 1 1/2 teaspoons salt in a medium bowl until completely combined. Add the steak, toss to coat and let sit until ready to cook. (Steaks can be marinated for up to 6 hours in the refrigerator, covered tightly with plastic wrap.)
• Stir together the crema, chipotle (1 for mild, 2 for medium, 3 for spicy), adobo and remaining 1 grated garlic clove in a small bowl until completely combined. Let sit until ready to assemble.
• Heat a large skillet, preferably cast-iron, over high heat until very hot, about 2 minutes. Cook the scallions until charred on both sides, 3 to 5 minutes. Transfer to a plate and set aside until ready to serve.
• Add the remaining 1 tablespoon oil to the hot skillet and cook the steaks (they will soak up all of the marinade so no need to drain), until charred on both sides, 2 to 3 minutes per side for medium rare. Let rest 10 minutes. Slice against the grain into thin strips.
• Spread a generous amount of the chipotle crema on the split sides of each bolillo and divide the steak among the 4 bottom bolillos. Top with the sliced avocado, jalapeños and cilantro. Top with the tomatoes and season with salt. Close the sandwiches and serve with the charred scallions.

CHIPOTLE STEAK (COPYCAT)

Steps:

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring 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.
• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

GRILLED CHIPOTLE SKIRT STEAK

Steps:

• In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
• Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 8 hours or overnight, turning meat one or more times while marinating.
• Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 6 minutes over direct heat with cover closed. Turn meat; grill with cover closed 2 minutes more or until cooked as desired. Flank steak will take longer to cook.
• Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.

CHIPOTLE CHICKEN SANDWICH

Steps:

• Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
• Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
• Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
• Toast sourdough bread slices.
• Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

CHIPOTLE GRILLED STEAK SANDWICH

Steps:

• Peel plantains, and cut in half widthwise, then cut in half lengthwise.
• In a large pot or deep-fryer, preheat vegetable oil to 325°F.
• Add the plaintains to the oil, and fry for 5 minutes.
• Remove them and place on a flat surface.
• Increase heat to 375°F.
• With a metal flat spatula, press down onto the plantains until they are flat, less than 1/4 of an inch.
• Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes.
• Pull them out and season with salt and pepper.
• Combine the breadcrumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice.
• Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak.
• Spread the remaining melted butter onto a flat top or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness.
• After the steak is done, slice it thinly against the grain.
• Combine the mayonnaise and chipotle sauce to make the Chipotle Mayonnaise.
• Onions: In a mixing bowl, combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper.
• Slice the onion very thinly.
• Place in the flour mixture. Squeeze the slices of onion as you are mixing them with the flour mixture. Shake off the excess flour.
• Drop a little bit of onions into 375 F oil at a time to prevent sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels.
• Build a sandwich by layering 1 fried plantain, 1 tbsp chipotle mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of shredded cheese. Place under the broiler for 1 or 2 minutes or use the microwave to melt the cheese. Then continue layering 1/2 cup of fried onion, 1 more tbsp chipotle mayonnaise, spread coast to coast on top plantain.
• Cut sandwich in half before serving.