This post may contain affiliate links. Please read my disclosure policy.Jump to Recipe | Save RecipeSaved!
This copycat Chipotle garlic guajillo steak consists of perfectly tender flank steak that has been seared to perfection after a long marinade. It’s an absolute explosion of flavor. Forget Chipotle. Make it at home!
Anyone craving fast food? I know I certainly do sometimes. Lately, I have been loving Chipotle’s garlic guajillo steak. You know me, though. When I find something I like on a menu, I need to figure out how to make it at home. So I did and it wasn’t even that hard. I actually think my version is even better. Shhh. Don’t tell Chipotle.
There’s nothing like biting into a juicy piece of steak. Now imagine that steak is absolutely saturated in an explosion of flavor. Rehydrated, moderately spicy guajillo peppers, 6 whole cloves of zippy garlic, a kick of lime juice, and a handful of fresh cilantro come together in a pureed sauce that serves to marinade tender flank steak for 6 or more hours. The marinated steak is then seared to perfection. The result is a bright, slightly spicy, I-need-another-bite steak dish that is sure to become a new household favorite.
Why You’ll Love This Chipotle Garlic Guajillo Steak
Easy, flavorful, and fit to rival Chipotle, you are sure to love this garlic guajillo steak recipe. Here are a few of my favorite things about it.
- Easy to prepare. This recipe is gloriously simple in its ingredients and method. Just 7 ingredients and 7 steps (aside from slicing and serving) and that’s all it takes. So long as you know how to operate a blender and a stovetop, you will be A-OK.
- Loaded with flavor. This simple flank steak really packs a punch. The spice from the chilis, the brightness from the lime and cilantro, and the deep savory flavor of the steak. What else could your taste buds ask for?
- As good as (or better than) Chipotle. I love it when a fast food classic made at home turns out just as good as or better than the original. This copycat Chipotle steak certainly fits that description.
- Easily adjustable to taste preferences. We all have varying levels of spice tolerance. This recipe is great because you can easily add or subtract spice by using more or fewer chilis.
- So many uses. You can use this garlic guajillo steak in so many ways! Check out the section below titled “What to Serve With Chipotle Steak” for some ideas.
What Is Garlic Guajillo Steak?
Garlic guajillo steak is one of the more popular new meat options at Chiptole. It is a beautifully seared piece of flank steak that has been marinated in a sauce of pureed guajillo chiles, garlic, cilantro, and lime juice to create a deeply flavorful, bright, just-the-right-amount-of-spicy masterpiece.
What Does Garlic Guajillo Steak Taste Like?
Garlic guajillo steak is a moderately spicy, savory dish. Over the course of 6 hours of marinating, juicy flank steak absorbs the flavors of the sauce that defines this Chipotle special. The sauce is chock-full of garlic, spice from the guajillo peppers, and brightness from the lime juice and cilantro. Yum!
Just 7 ingredients and you are on your way to a delicious, flavor-packed garlic guajillo steak. Here’s what you will need to make this Chipotle copycat recipe. Be sure to scroll to the recipe below for measurements.
- Flank steak – The steak should be about 1” thick. If you find yourself with a thicker piece, just note that it might need a bit longer in the skillet.
- Dried guajillo chiles – Remove the seeds and stems.
- Fresh cilantro
- Freshly squeezed lime juice
- Kosher salt
- Avocado or vegetable oil
Are Guajillo Peppers Spicy?
Guajillo peppers are moderately spicy. You will definitely notice some heat, but your taste buds will not burn off. Looking for a little extra spice? Use 6 peppers instead of 4. You can also choose not to remove the seeds. This will add an extra kick as well.
How to Make Garlic Guajillo Steak
This copycat of Chipotle’s delicious garlic guajillo steak is actually quite simple to make. Here’s a quick overview of how to do it. Make sure to scroll to the recipe below for more detailed instructions.
- Prep the chilis. Remove the stems and seeds from the guajillo peppers.
- Rehydrate the guajillo chilies. Cover the chilis with water and simmer for 20 minutes. Reserve 1 cup of the liquid.
- Blend the chiles. reserved liquid, garlic, cilantro, lime juice, and salt until smooth.
- Marinade. Combine the steak and the marinade in a plastic bag and refrigerate for 6 hours.
- Cook the steak. Heat the oil in a large skillet over high heat and sear the steak for 2-3 minutes on either side. Continue cooking to medium rare.
- Rest. Transfer the steak to a plate, cover it with aluminum foil, and let rest for 10 minutes.
- Slice against the grain and serve.
Tips for Success
Craving a succulent, flavorful bite of steak that will have you coming back for seconds? Follow these tips and tricks and you’ll be on your way.
- Don’t skimp on the marinade time. The beauty of this steak is the lively flavor imparted to it by the delicious marinade. Give the garlic guajillo sauce time to sink into every millimeter of beef by allowing at least 6 hours of marinade time. Not in a rush? Let it marinade overnight for a real treat.
- Sear at a high temperature. Get that pan nice and hot before attempting to sear the steak. If you try to sear at too low of a temperature, the meat will not only fail to brown properly but it will also release its juices, leaving you with a dry piece of meat.
- Let it rest. Slicing steak straight out of the pan will cause it to release its juices onto the cutting board. This will end you with a dryer, less flavorful bite. Let all of those yummy juices and flavors hang out for about 10 minutes before slicing.
- Slice against the grain. Slicing meat against the grain makes for a much more tender, easy-to-chew bite.
What to Serve With Chipotle Steak
One great thing about this marinated flank steak is that it is so versatile. There are many different ways you can use it. Here are some of my preferred ways to serve garlic guajillo steak. What are yours?
- As a burrito bowl. Serve it up burrito bowl style with rice, guacamole, veggies, salsa, cheese, etc. Pssst, try my Corn and Avocado Salsa.
- With veggies. Try my Mexican Street Corn Kale Salad or this Poblano Mexican Street Corn off the Cob
- As the protein in a burrito. Wrap it up with beans, rice, cheese, and guacamole in a flour tortilla.
- In tacos. Fill a corn tortilla with garlic guajillo steak and this tasty Mango Relish.
- Before a traditional Mexican dessert. Try my Homemade Mexican Churros.
- With a refreshing beverage. I have been loving this Horchata recipe. Over 21? Try my Frozen Pineapple Mango Margarita or this Watermelon Mint Margarita.
How to Store & Reheat Leftovers
Got leftovers? No problem. Allow the sliced steak to cool to room temperature before sealing it in an airtight container and storing it in the refrigerator for up to 3 days. When you are ready to reheat, wrap the steak in aluminum foil and pop it in the oven at 300 degrees F for about 25 minutes or until heated through.
More Steak Recipes
I love steak. It’s an excellent source of protein and gives you a hefty dose of iron. You can prepare it in so many different ways. I love this garlic guajillo steak but here are a few other favorites that are top-notch.
- Grilled Steak Skewers
- Grilled Asian Marinated Flat Iron Steak
- Grilled Steak with Herbed Scallion Topping
- Cheesesteak Sandwiches
- Grilled Flank Steak with Chimichurri
Garlic Guajillo Steak
- 1 pound flank steak, about 1” thick
- 4 dried guajillo chiles, stem and seeds removed
- 6 large cloves garlic
- 2 tablespoons fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon kosher salt
- 1-2 tablespoons avocado or vegetable oil
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Remove the stems and seeds from the guajillo peppers. It’s ok if you miss a few seeds, but try to remove as many as possible. You may need to slice the peppers in half to do so.
- Add guajillo chilies to a small saucepan and cover with water. Bring to a simmer, then simmer for 20 minutes. Reserve 1 cup of the liquid.
- Add the chiles, the reserved 1 cup of liquid, garlic, cilantro, lime juice and salt to a blender and blend until smooth.
- Place the steak in a plastic bag and pour the marinade over the top. Coat the steak well. Seal and refrigerate for 6 hours, or preferably overnight for maximum flavor.
- Heat oil in a large skillet over high heat.
- Place the steak in the skillet and sear for 2-3 minutes, until browned. Flip and sear the other side for 2-3 minutes. Continue cooking until the internal temperature reaches 130 °F – 140 °F (medium rare).
- Remove from heat, transfer to a plate and cover with aluminum foil. Let the steak rest for 10 minutes.
- After resting, slice the steak against the grain.
- Serve burrito bowl style with rice, guacamole, veggies, salsa, cheese, etc.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.