Easy Chipotle Steak with Corn Slaw
Juicy chipotle steak marinated with chipotle peppers, lime juice and garlic served with fresh and crunchy corn slaw is a delicious and easy dinner recipe. It’s perfect for nights that you’re lazy to spend more than 20 minutes in the kitchen or when you’re looking for something on the lighter and healthier side.
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
- Make the marinade: Combine the marinade ingredients in the bowl of a food processor or in a blender and blend until smooth. Taste and adjust seasoning if necessary by adding more salt, pepper or lime.
- Marinate the steak: Pour the marinade over the steak and allow to marinate for at least 20 minutes but up to 24 hours in the fridge.
- Make the corn slaw: Shred the cabbage then add to a large bowl. Add the corn, chopped red bell pepper, a few tablespoons of chopped jalapeños and coriander/cilantro. Dress the salad with olive oil, lime juice, salt and pepper right before serving.
- Grill the steak: Heat a griddle pan or skillet over medium-high heat (or cook the steaks on an outdoor grill). Add the steak and cook for 3-4 minutes per side until medium rare (or until the steak is cooked to your personal preference). Remove the steak from the heat and allow to rest for at least 5 minutes. Slice the steak against the grain.
- Serve: Dress the salad and serve with the sliced steak with extra lime wedges and fresh coriander/cilantro.
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.
Delicious Mexican-inspired recipes
- Chipotle cauliflower burrito bowls
- Blackened Salmon Tacos with Smashed Avocado
- Mexican street corn dip
Easy Chipotle Steak with Corn Slaw
Ingredients
- 1 chipotle pepper Stem removed (remove the seeds too if you'd prefer it less spicy)
- 1 tbsp Adobo sauce
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 500 g (1lb) steak
For the corn slaw
- 4 cups cabbage shredded
- 2 cups corn kernels
- 1 red bell pepper chopped
- 1 jalapeno finely chopped
- 2 tbsp fresh cilantro/coriander
- 1 tbsp olive oil
- 2 tsp lime juice
- salt and pepper to taste
Instructions
- Combine the marinade ingredients in the bowl of a food processor or in a blender and blend until smooth.
- Taste and adjust seasoning if necessary by adding more salt, pepper or lime.
- Pour the marinade over the steak and allow to marinate for at least 20 minutes but up to 24 hours in the fridge.
- Shred the cabbage then add to a large bowl.
- Add the corn, chopped red bell pepper, a few tablespoons of chopped jalapeños and coriander/cilantro.
- Heat a griddle pan or skillet over medium-high heat (or cook the steaks on an outdoor grill).
- Add the steak and cook for 3-4 minutes per side until medium rare (or until the steak is cooked to your personal preference).
- Remove the steak from the heat and allow to rest for at least 5 minutes. Slice the steak against the grain.
- Dress the salad with olive oil, lime juice, salt and pepper and serve with the sliced steak with extra lime wedges and fresh coriander/cilantro.