Missing the Garlic Guajillo Steak from the Chipotle restaurants? You're not alone! This beloved menu item was packed with bold flavors, and now you can recreate it at home with this easy copycat Chipotle steak recipe. Using wholesome ingredients and a simple dry rub, this recipe brings the smoky, savory taste you love right to your kitchen—perfect for tacos, burritos, bowls, or salads.
Chipotle Mexican Grill introduced its Garlic Guajillo Steak on September of 2022, making it available across the U.S. and Canada for a limited time. If featured tender cuts of steak seasoned with garlic and guajillo peppers, finished with fresh lime and hand-chopped cilantro. The limited-time offering was part of Chipotle's efforts to introduce new and intriguing flavors to its menu.
If you like this recipe, you'll also enjoy my Lupe Tortillas fajita recipe. The flavor profile is similar, and the resulting steak can be used in the same way. Since Lupe's is a Houston-based chain, you may not have heard of it like you're probably familiar with Chipotle.
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Ingredients
The key to recreating the bold flavors of Chipotle’s Garlic Guajillo Steak lies in using simple, real ingredients that pack a punch. Each component plays an important role in building layers of flavor, from the smoky dry rub to the fresh, tangy finishing touches.
- Flank Steak: This lean and flavorful cut of beef is perfect for absorbing the rich spices in the dry rub, making it tender and delicious after cooking.
- Vegetable Oil: Used to coat the skillet, ensuring the steak cooks evenly and develops a flavorful crust.
- Lime Juice: Citrus juice adds a bright, tangy flavor to the cooked steak, balancing the smoky and spicy notes.
- Fresh Cilantro: Provides a fresh, herbal finish that complements the bold flavors of the meat.
- Dried Guajillo Chiles: These mildly spicy, smoky peppers are roasted and ground into a powder to form the base of the dry rub.
- Garlic Powder: Enhances the savory depth of the dry rub with its robust, aromatic flavor.
- Ground Cumin: Adds a warm, earthy flavor that pairs perfectly with the guajillo peppers.
- Ground Coriander: Brings a subtle citrusy note to the seasoning mix, adding complexity.
- Salt: Essential for enhancing the natural flavors of the steak and spices.
- Black Pepper: Adds a touch of heat and rounds out the dry rub with its sharp, pungent taste.
See the recipe below for quantities of each ingredient.
Instructions
Start by trimming any excess fat or silver skin from the flank steak. If you need instructions, here is a great video.
Roast the dried guajillo peppers in a 350℉ oven for 3 minutes to enhance their flavor, then remove the stems and seeds and grind them into a fine powder. You can grind them in a spice blender or a coffee grinder, like I use (shown below).
Combine this powder with garlic powder, cumin, coriander, salt, and black pepper to create the dry rub.
Coat the steak evenly with the rub, place it in a sealed container, and let it marinate in the refrigerator for 12 hours.
When ready to cook, heat a cast iron skillet over medium-high heat, adding vegetable oil to coat the pan. Sear the marinated steak for 4 minutes on one side, flip, and cook for another 3-4 minutes.
Slice the steak against the grain, and if needed, briefly return the slices to the skillet to finish cooking. Toss the cooked steak with lime juice and fresh cilantro, and serve it in tacos, burritos, bowls, or salads.
Substitutions
If you can't find guajillo peppers, ancho chilis have a similar smoky flavor and a bit less heat. Also although Chipotle used flank steak, you might wish to use skirt steak instead. Both are good choices for fajita-style meat.
Equipment
There are a few pieces of equipment you need for this recipe. You probably have most already, but a spice blender may be missing from your kitchen. I don't have a dedicated spice blender myself, so I use my coffee grinder and simply clean it out (very carefully!) after grinding the dried peppers.
Additionally, you'll need a large skillet, preferably cast iron. You also need a baking sheet for roasting the peppers, an airtight container (or Ziploc bag) for the marinade time, a pair of tongs or large fork to flip the meat while cooking, and a cutting board for slicing the meat.
Storage
To store any leftover steak, let it cool completely before transferring it to an airtight container. Refrigerate the steak for up to 3-4 days, keeping it fresh and flavorful. When reheating, use a skillet over low heat to gently warm the slices without drying them out, or enjoy the leftovers cold in a salad or wrap for a quick, delicious meal. (Or just go ahead and microwave them, it will be ok!)
Top tip
For the most flavorful steak, don't skip the 12-hour marination step! Letting the dry rub penetrate the meat ensures every bite is infused with smoky, spicy, and savory goodness. If you're short on time, aim for at least 4 hours of marination, but overnight is best for maximum flavor.
How to Serve Guajillo Steak
At Chipotle, the Garlic Guajillo Steak was a versatile option that paired perfectly with classic sides like black beans and corn salsa. Whether you chose a hearty burrito bowl or wrapped it up in a burrito, the steak’s smoky, spicy flavors complemented the freshness of the toppings and the richness of the beans. Add a dollop of guacamole, a scoop of rice, and some shredded lettuce, and you had a complete, satisfying meal that balanced spice, texture, and taste.
At home, you can enjoy this steak in countless ways. Serve it in warm tortillas with a generous helping of salsa, a sprinkle of cheese, and a dollop of sour cream for a taco night favorite. It’s also excellent as a topping for nachos, folded into quesadillas, or served over a salad for a lighter option. If you’re entertaining, set up a taco bar with all the fixings and let everyone customize their own plate—this steak is guaranteed to be the star of the spread!
Recipe
Chipotle Garlic Guajillo Steak
Equipment
- 1 spice grinder or you can use a coffee grinder!
- 1 tongs
Ingredients
- 2 pounds flank steak
- 2 tablespoons vegetable oil
- 1 lime juiced
- 2 tablespoons fresh cilantro
Dry Rub Mix
- 3 dried guajillo peppers
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoon salt
- ½ teaspoon black pepper
Instructions
- If needed, trim the fat and silver skin from the flank steak. (Your butcher or grocer may have already done this.)2 pounds flank steak
- Heat your oven to 350℉. Place the dried guajillo peppers on a baking sheet, and roast for 3 minutes to bring out the flavor.3 dried guajillo peppers
- Grid the peppers in a spice blender. To do so, remove the stems and seeds, and cut the pepper skins into pieces small enough to fit into your spice blender. Then grind until smooth.
- Combine the resulting powder with the garlic powder, cumin, coriander, salt, and black pepper. Stir to combine, the rub on both sides of the flank steak.2 teaspoons garlic powder, 1 teaspoon ground cumin, ½ teaspoon ground coriander, 2 teaspoon salt, ½ teaspoon black pepper
- Place the steak, now covered in the dry rub, in a glass container with a tightly closed lid. Place in the refrigerator for 12 hours.
- After marinating, you're ready to cook. Heat a cast iron skillet over medium-high heat for 2-3 minutes or until hot. Add the vegetable oil and swirl to coat the pan.2 tablespoons vegetable oil
- Carefully place the steak into the pan. Release the steak away from you, being careful not to splatter any oil by dropping the meat too quickly!
- Cook for 4 minutes, Then, using a pair of tongs, flip the steak over and cook for another 3-4 minutes.
- At this point, remove the steak from the heat and slice against the grain. If you find the meat is not cooked enough, you can return the slices to the pan and cook longer, until it reaches your desired doneness.
- Toss sliced meat in a bowl with the lime juice and chopped cilantro. Serve straight, or use in tacos, burritos, or on a salad!1 lime, 2 tablespoons fresh cilantro
Notes
- A high temperature helps to seal the spice rub to the meat. Make sure your stove is turned up high enough, and that you've given the pan time to heat.
- Turn on your exhaust fan and maybe open a couple of windows, as searing the meat can produce smoke!
- If you can't find guajillo peppers, you can substitute ancho chilis or New Mexico peppers. Just make sure you're starting with dried peppers, not fresh ones.
- If you're a fan of garlic, you can add diced fresh garlic to the pan while cooking
Nutrition
Food safety
- Handle Hot Peppers Carefully: When working with dried guajillo peppers, wash your hands thoroughly after handling them to avoid transferring any residue to your eyes or skin.
- Prevent Oil Splatter: When adding the steak to the hot skillet, gently place it away from you to minimize oil splatter and reduce the risk of burns.
- Use Proper Tools: Always use sturdy tongs for flipping the steak to maintain a safe distance from the heat and oil.
- Cook to Safe Temperatures: Ensure the steak reaches an internal temperature of at least 145°F, as recommended by the USDA, to ensure it is safe to eat.
These tips will help keep the cooking process safe and enjoyable!
Beverly Binachi
My whole family devoured this one...zero leftovers! that is the mark of a great dish in our house. Keep these awesome recipes coming!! ;D