Smoky Chipotle Steak with Cucumber Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled flank steak marinated in smoky chipotle, served with a refreshing cucumber salad for a balanced keto plate. This mexican-inspired beef ready in about 27 minutes turns flank steak, olive oil, chipotle powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 380 calories and feeds 2, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pound flank steak to 1-inch thickness with a meat mallet. Rub with 1 tbsp olive oil, 1 tsp chipotle powder, 1/2 tsp garlic powder, and 1/4 tsp salt.
  2. Step 2: Grill steak over medium-high heat for 5-6 minutes per side for medium-rare, or until internal temperature reaches 125°F (52°C).
  3. Step 3: While steak rests, dice cucumber and red onion. Toss with 2 tbsp chopped cilantro, 1 tsp apple cider vinegar, and 1/4 tsp salt.
  4. Step 4: Slice steak against the grain and arrange with cucumber salad. Drizzle with reserved marinade and serve immediately.

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Frequently asked questions

How long does Smoky Chipotle Steak with Cucumber Salad take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Chipotle Steak with Cucumber Salad?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Smoky Chipotle Steak with Cucumber Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Chipotle Steak with Cucumber Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Chipotle Steak with Cucumber Salad?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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