Ingredients
The chipotle steak marinade is simple and requires only a few ingredients. The chipotle in adobo sauce adds smoky spiciness. The chiles come in a can in adobo sauce and can be found at most supermarkets. If you can’t find the peppers, using chipotle powder or a chipotle hot sauce is a good substitute. Other than than, smoked paprika with a pinch of chilli powder or red pepper flakes (chilli flakes) will give you the same effect. I used rib-eye steaks but you can use any cut of steak you prefer.
Steak. Rib-eye, sirloin, rump or skirt steak are all good options. Chipotle in adobo sauce. Use chipotle hot sauce or smoked paprika with chilli powder as a substitute. Lime juice. Fresh garlic cloves. Olive oil. Salt and black pepper.
For the corn slaw
Cabbage. I used red and white cabbage. Chinese/Napa cabbage can also be used. Corn. Red bell pepper. Fresh jalapeño. Coriander/Cilantro. Olive oil. Lime juice. Salt and pepper.
How to make chipotle steak
What to serve with chipotle steak
The steak and corn make a fantastic filling for tacos. Serve with warm tortillas and mashed avocado or guacamole for a fuss-free meal (also great for feeding a crowd). I also like serving the steak and slaw with rice as a steak bowl. Adding black beans, pico de Gallo or a quick salsa takes it up a level and makes a great copycat Chipotle steak bowl.
Can I make this ahead?
The steak can be marinated for up to 24 hours before grilling. The slaw can be assembled a few hours in advanced but I would suggest only dressing the salad right before serving to prevent the vegetables from going soggy. Any leftovers can be kept in an airtight container in the fridge for up to 2 days.
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