Chipotle Mexican Grill’s BRAND NEW menu item, the Garlic Guajillo Steak. Apparently, when Chipotle speaks, people listen because this new steak recipe is their best selling new recipe item. America has voted and we love Chipotle Mexican Grill! Chipotle delivers on the very things that matter most to consumers: it serves flavorful food made with fresh, healthy ingredients, quickly, at palatable prices. And it encourages customers to customize their meal, so that they get exactly what they want. In fact, Chipotle was voted America’s favorite fast-casual Mexican restaurant 3 years in a row.
It is unclear what EXACT cut of steak Chipotle uses…some say flank, others skirt. Honestly, Chipotle may have a purveyor that makes a special cut JUST for the chain. Many large chains do that. But, in this recipe I use flank because I think it has more flavor than skirt and gives a nicer texture when prepared properly.
Flank is very juicy and flavorful, but only when it is prepared and cut appropriately. I personally don’t searing recommend over a medium temp, but if you need med-well…I get it. Make sure to trim all of the excess fat and the SILVER SKIN. Silver skin is a chewy tendon that is attached to all cuts of beef. Ya’ll know that it is silver skin because it has a shiny, iridescent quality to it. Unlike fat, it does not melt in the cooking process, so you’re left with this tough, stringy tendon in your bite. Gross, no gracias! Just remove it the same way you trim the fat. If you need assistance, watch the FULL VIDEO TUTORIAL below. Here is the recommended sear temps and times for your preferred level of done-ness.
Rare: 115-120 degrees internal temperature; sear 2 minutes per side
Medium-Rare: 120-125 degrees internal temperature; sear 3 minutes per side
Medium: 130-135 degrees internal temperature; sear 4 minutes per side
Medium-Well: 140-145 degree internal temperature; sear 5 minutes per side
Chipotle uses a Plancha to sear all of their proteins. But, what is a Plancha? A plancha is a large (usually commercial-sized), flat-top grill that cooks at extremely an high temperature and creates little smoke. I know that a plancha is not a common residential kitchen item, so feel free to use your outdoor grill. I use my cast iron skillet on the highest heat setting possible and I am very happy with the results. You just want to use a grill or a skillet that will create a great charred crust for the proper texture and flavor.
For a FUN Taco Party idea, prepare the Chipotle Garlic Guajillo with their Pollo Asado and their Guacamole with chips and Enjoy!
Place dried Guajillo peppers on a sheet tray and bake in a 350-degree oven for 3 minutes or until fragrant. Do not burn. Trim the flank steak of all excess fat and silver skin (see instructional video for assistance) Grind the Guajillo peppers in a spice grinder or small food processor until powdered. To make the dry rub for flank steak, use 2TBL. of the Guajillo powder. Add the garlic powder, cumin, coriander, salt and cracked pepper. Mix well. Rub half of the dry mix on one side of the flank steak. Rub very well and flip over. Rub remaining dry mix on the other half of the flank. Place seasoned flank in a Ziploc bag. Zip and remove excess air from the bag and refrigerate for 12 hours. On a flat top grill or a cast iron skillet, turn heat on highest setting. Add 3 TBL of oil to skillet and bring to a searing heat. The oil will shimmer, and a small amount of smoke will come from oil. Sear the steak on both sides. See above for cooking temps and times. Once the steak is to your desired temp, remove from the heat and allow to rest on a clean cutting board for 3-4 minutes. Slice ¼” thick and 2” long. Slice the thickness against the grain (see instructional video for assistance). Place sliced steak in a mixing bowl and toss with the lime juice and fresh cilantro.
Ingredients
Instructions
FULL VIDEO TUTORIAL
