Chipotle Garlic Guajillo Steak

Chipotle guajillo garlic steak in a bowl with toppings

5 from 1 vote

Prep Time: 15

Cook Time: 15

Marinating Time: 12

Total Time: 12 30

Author: Susan

Calories: 393kcal

Servings:

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The garlic guajillo steak at Chipotle was a popular and delicious choice of protein for their burritos and bowls. If you miss it as much as I do, you'll be glad to know you can make it on your own!

Equipment

1 baking sheet
1 spice grinder or you can use a coffee grinder!
1 non-reactive container with lid
1 cast iron skillet
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

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