Homemade Chipotle Steak Bowl

Ingredients

• 1.5 lb Flank steak or Sirloin (trimmed of excess fat)
• 3 Chipotle peppers in adobo sauce (plus 2 tbsp of the sauce from the can)
• 4 cloves Garlic (peeled)
• 3 tbsp Lime juice (divided (for marinade, rice, and salsa))
• 2 tbsp Olive oil (for marinade)
• 1 tsp Cumin
• 1 tsp Dried oregano
• 1 tsp Chili powder
• 1 cup Long-grain white rice (uncooked)
• 0.5 cup Fresh cilantro (chopped, divided)
• 15 oz Sweet corn (canned (drained) or frozen/thawed)
• 0.5 cup Red onion (finely diced)
• 1 Jalapeño (seeded and finely diced)
• 15 oz Black beans (canned, rinsed and drained)
• 2 Avocado (ripe)
• 0.5 cup Monterey Jack cheese (shredded)
• Salt and Black Pepper (to taste)

Steps

1. 1

   In a blender or small food processor, combine the chipotle peppers, adobo sauce, garlic cloves, 1 tablespoon of lime juice, olive oil, cumin, oregano, chili powder, salt, and pepper. Blend until a smooth paste forms.

2. 2

   Place the steak in a large bowl or resealable bag and pour the marinade over it. Ensure the meat is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for better flavor.

3. 3

   Cook the white rice according to package instructions. Once cooked and fluffy, stir in 1 tablespoon of lime juice, 1/4 cup of chopped cilantro, and a pinch of salt. Set aside and keep warm.

4. 4

   Prepare the corn salsa by mixing the drained corn, diced red onion, diced jalapeño, 2 tablespoons of chopped cilantro, a squeeze of lime juice, and salt in a medium bowl. Refrigerate until ready to serve.

5. 5

   Prepare the guacamole by mashing the avocados in a bowl. Mix in a squeeze of lime juice, a tablespoon of finely diced red onion, some chopped cilantro, and salt to taste.

6. 6

   Heat a cast-iron skillet or grill pan over medium-high heat. Once smoking hot, add the steak. Sear for 4-6 minutes per side, depending on thickness, until the internal temperature reaches 135°F (57°C) for medium-rare.

7. 7

   Remove the steak from the heat and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute. After resting, dice the steak into small, bite-sized cubes.

8. 8

   Assemble the bowls: Start with a base of cilantro lime rice, followed by black beans, the diced steak, corn salsa, a scoop of guacamole, shredded cheese, and a dollop of sour cream if desired.

Notes

For a lower-carb option, substitute the white rice with cauliflower rice. If you prefer a milder steak, reduce the number of chipotle peppers to one. The steak is best when seared quickly at high heat to get a charred exterior without overcooking the inside.

Nutrition per serving

• high-protein
• meal-prep
• dinner
• Mexican-inspired
• steak
• copycat
• main course