Chipotle Steak Meal Prep
Chipotle Marinated Flank Steak
Smoky, spicy, ridiculously easy steak that works for bowls, quesadillas, tacos, or rice plates.
This is one of those almost-too-simple recipes that still delivers. The chipotles bring smoke, heat, and acidity, and the steak becomes the kind of protein you can build multiple meals around all week.
435
Calories
37g
Protein
8g
Carbs
27g
Fat
Marinade + Steak
- 1 can chipotles in adobo
- 1/2 cup water
- 1 1/2 lbs flank steak
- 1 tsp kosher salt
- 1/2 tsp black pepper
Meal Options
Kev Tip
Do not skip slicing against the grain. That is the difference between flank steak that eats tender and flank steak that feels chewy.
Make It Fit
This is best used like a protein base. Grill once, then use it across multiple meals depending on whether you want lower carb, more comfort food, or a higher-carb plate.
Storage
Store sliced steak in the fridge for up to 4 days. Reheat gently or use cold in bowls and wraps.
Instructions
- 1Blend the chipotles in adobo and water until mostly smooth.
- 2Pat the flank steak dry, then season lightly with kosher salt and black pepper.
- 3Coat the steak well with the chipotle marinade and refrigerate for at least 2 hours, or overnight for deeper flavor.
- 4Remove the steak from the fridge 20–30 minutes before cooking if you have time.
- 5Grill or sear over high heat for about 4–5 minutes per side, depending on thickness and your preferred doneness.
- 6Let the steak rest for 5–10 minutes, then slice thinly against the grain.
