Dinner for Two: Chipotle Steak Tacos Recipe

A can of chipotles en adobo makes the perfect quick spicy, smoky, savory marinade for grilled flank steak.

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

Learn about Serious Eats' Editorial Process
Updated April 17, 2025
Closeup of a pair of chipotle steak tacos.

Serious Eats / Kerry Saretsky

When cooking for two, and living as two, it's important to keep the fire alive. In other words, to keep things hot in the kitchen. As in, taco night. Of course.

Growing up in my family, taco night was one of those unmissable bimonthly dinner events. We had all kinds of incarnations. Black bean tacos. Jumbo shrimp tacos. Spicy turkey tacos. But they all had one thing in common: 17 and a half components to each, all made from scratch, and 42 plates to wash afterwards. All of those little bowls brimming with different salsas and toppings and guacamoles—it's a big part of what makes taco night so fun and amazing, and also what makes it so ridiculously impractical for two people.

Until now. I gave myself this challenge: to develop a taco night that's practical for two.

Here's the plan: buy an inexpensive flank steak and a can of chipotles in adobo. Whiz up the contents of the can of chipotles in a mini food processor and instantly it creates this spicy, smoky, savory marinade that you pour all over the steak. Grill the steak on a hot grill pan right on the stove, along with some fresh green onions (such a great taco combo). Slice up the charred, hot, crusted steak and the green onions, and pile them into warm corn tortillas along with some simple toppings: finely shredded cabbage (just buy it like that!), torn leaves of cilantro, a spritz of lime, and a quick mash up of sour cream and avocado to cool things down.

It all happens in one pan, but the flavors and textures are as fun, tantalizing, and complex as any family taco night out there.

April 2012

Recipe Details

Dinner for Two: Chipotle Steak Tacos Recipe

Prep 10 mins
Cook 20 mins
Active 15 mins
Marinating Time 15 mins
Total 45 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 (7-ounce) can chipotle peppers packed in adobo sauce

  • 1 whole flank steak (about 1 1/2 pounds)

  • Kosher salt

  • 1 avocado, roughly chopped

  • 1/4 cup sour cream

  • 1 tablespoon vegetable or olive oil

  • 1 bunch scallions

  • 1 lime, quartered

  • 2 cups thinly shredded cabbage

  • 1 cup roughly torn cilantro leaves

  • Corn tortillas for serving (see here for warming instructions)

Directions

  1. Using a food processor, hand blender, or blender, purée chipotle peppers with sauce until smooth. Season the flank steak with salt, and place it in a large plastic baggie with the chipotle purée. Rub the marinade all over the steak. Set aside to marinate for 15 minutes.

  2. Rinse out food processor or blender bowl. Place avocado and sour cream in food processor or blender and puree until smooth. Season to taste with salt and set aside.

  3. To use a grill: Remove steaks from marinade and wipe off excess with a paper towel. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F (52°C) on an instant-read thermometer for medium-rare, or 135°F (57°C) for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.

  4. To use a grill pan: Remove steaks from marinade and wipe off excess with a paper towel. Preheat a lightly oiled grill pan over high heat until lightly smoking. Place flank steak on grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Reduce heat to medium and continue to cook, flipping steak every minute until the center of the steak registers 125°F (52°C) on an instant-read thermometer for medium-rare, or 135°F (57°C) for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.

  5. Meanwhile, place scallions on grill and cook until charred and softened, 2 to 3 minutes total. Set aside and roughly chop. Slice the flank steak thinly against the grain. Serve with warm tortillas, avocado puree, cabbage, limes, grilled scallions, and cilantro.

  6. Assemble the tacos as you like: a warm tortilla, a handful of cabbage, some steak, scallions, and cilantro, topped with a spoonful of avocado cream and a spritz of lime juice.

Nutrition Facts (per serving)
1474Calories
93gFat
46gCarbs
119gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories1474
% Daily Value*
Total Fat 93g120%
Saturated Fat 28g142%
Cholesterol 366mg122%
Sodium 958mg42%
Total Carbohydrate 46g17%
Dietary Fiber 21g76%
Total Sugars 10g
Protein 119g
Vitamin C 124mg618%
Calcium 286mg22%
Iron 10mg58%
Potassium 3010mg64%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes