Chipotle Steak Bowl with Cilantro-Lime Rice

Ingredients

• 1 cup jasmine rice (Washed thoroughly before cooking)
• 2 cups water (For cooking the rice)
• 1 ribeye steak (Approximately 12 oz; use a boneless steak if possible)
• 2 tbsp chipotle peppers in adobo sauce (Used to coat the steak; amount can be adjusted for heat)
• 1 tbsp neutral oil (For searing the steak)
• 1 tsp neutral oil (A drizzle for the rice, as directed)
• 1 tsp ground cumin (Season the steak while cooking; quantity estimated because the source does not specify an amount)
• 0.5 tsp salt (For finishing the rice; add additional salt to the steak to taste)
• salt (For seasoning the steak, to taste)
• 0.3 cup fresh cilantro (Chopped)
• 1 lime (Juiced)

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.

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.

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.

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 and rest for 3 minutes.

8. 8

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

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.

Notes

The source does not specify the steak's weight, exact amount of chipotle adobo, cumin, or the additional rice oil, so those quantities are practical estimates. Adjust chipotle and salt to taste. The transcript mentions lemon juice, but the written recipe specifies lime only; lime was used as the authoritative finishing citrus.

Nutrition per serving

• main
• bowl
• Mexican
• beef
• spicy
• high-protein
• stovetop
• cast-iron