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Easy Spicy Chipotle Steak Bites in a cast iron skillet.
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Easy Chipotle Steak Bites

This Easy Chipotle Steak Bites recipe is packed with so much flavor and is so easy to throw together! Nothing better than delicious juicy and tender steak bites smothered in a yummy buttery chipotle garlic sauce. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Marinade Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 489kcal
Author Oriana Romero

Ingredients

  • 2-3 lb Beef Steak, cut into 2-inch cubes (I used beef Coulott; see notes for more beef cuts suggestions)
  • Salt and black pepper to taste
  • 7 oz (199 g - 1 small can) Chipotle peppers in adobo sauce
  • 2 tablespoons (30 ml) canola or vegetable oil, divided
  • 1/4 cup butter
  • 4 garlic cloves, peeled and minced
  • Fresh cilantro leaves, chopped

Instructions

  • Season beef cubes with salt and black pepper to taste.
  • Place the chipotles in adobo in a small food processor and purée until smooth.
  • Add the chipotle puree to the beef and toss to coat evenly. Let marinade for 15 – 30 minutes or even overnight if time allows.
  • Heat 2 tablespoons oil in a skillet or pan over medium-high heat until hot. Sear the steak bites on each side for 2-3 minutes until the edges are crispy and browned, adding extra oil as needed. I recommend doing the searing in batches. Remove from the skillet and set aside.
    PRO TIP: Check Doneness > You can use a meat thermometer to measure the internal temperature to determine when steak bites are cooked to your desired doneness. Insert the meat thermometer into the thickest part of the largest steak bite to get an accurate reading. Keep in mind that cooking times can vary based on the heat of your cooking method and the size of the steak bites. It's always a good idea to test a few steak bites to ensure they reach your desired level of doneness.
  • Reduce heat to medium. Add butter to the skillet and heat until melted. Add garlic and sauté until fragrant (about 1 minute) while scraping up any browned bits from the pan.
  • Take the pan off the heat. Throw the steak bites back into the skillet and toss through the garlic butter to coat evenly.
  • Garnish with chopped fresh cilantro. Serve warm with yucca fries, roasted potatoes, or white rice, if desired

Notes

 
BEEF: I used picanha (beef Coulotte), but you can see other cuts of steak. Read the post above for other beef cuts recommendations.
CHIPOTLE: chipotle peppers in Adobo are spicy, so feel free to add just half of the can if you want a little spicy kick.
EXTRA RECIPE TIPS:
  • Try to cut the cubes the same size for even cooking.
  • Use a really hot skillet; this makes the steak crispier and develops that golden crust on the outside.
  • DO NOT crowd the pan – cook the steak bites in 2 -3 batches.
  • Do not move the steak bites for the first 1 or 2 minutes. You want it to sizzle and brown on one side before flipping them over.
  • Don't overcook the beef, or it will get tough; I recommend 1-2 minutes on each side.
  • Deglaze the skillet with butter scraping up any browned bits from the pan.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 489kcal | Carbohydrates: 9g | Protein: 50g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 164mg | Sodium: 857mg | Potassium: 821mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2835IU | Vitamin C: 0.9mg | Calcium: 59mg | Iron: 4.9mg