Chipotle Steak Bowl with Cilantro-Lime Rice

Steps

1. 1

   Place the ribeye in a shallow dish or resealable bag. Coat it thoroughly with the chipotle peppers and adobo sauce. Cover and refrigerate overnight, or marinate for at least 1–2 hours before cooking.

   Start 2-hour timer
2. 2

   Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well.

3. 3

   Add the washed rice and 2 cups of water to a saucepan. Add a small drizzle of neutral oil. Bring the water to a boil over medium-high heat.

4. 4

   Once boiling, reduce the heat to low, cover the saucepan, and cook until the water is fully absorbed and the rice is tender, about 15–18 minutes. Remove the pan from the heat and let it stand covered for 5 minutes.

   Start 18-minute timer
5. 5

   While the rice cooks, remove the steak from the refrigerator and let it sit briefly at room temperature. Pat off excess marinade if necessary so it sears rather than steams.

6. 6

   Heat 1 tablespoon of neutral oil in a cast-iron skillet or heavy pan over high heat until shimmering. Add the steak and sear for about 2 minutes on the first side.

   Start 2-minute timer
7. 7

   Turn the steak and sear the second side for about 2 minutes. Season with salt and cumin while it cooks. Continue cooking as needed to reach your preferred doneness; for food safety, whole beef steaks should reach at least 145°F (63 °C) / 63°C (145 °F) and rest for 3 minutes.

   Start 2-minute timer
8. 8

   Transfer the steak to a cutting board and let it rest for about 5 minutes so the juices redistribute.

   Start 5-minute timer
9. 9

   Fluff the cooked rice with a fork. Add a drizzle of neutral oil, the chopped cilantro, ½ teaspoon salt, and the juice of 1 lime. Stir gently until evenly combined.

10. 10

    Slice the rested steak against the grain into thin strips or bite-sized pieces.

11. 11

    Divide the cilantro-lime rice between bowls. Arrange the sliced chipotle steak over the rice and serve immediately.