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Chipotle Steak Rice Bowls with Fresh Toppings Recipe

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Chipotle Steak Bowls with rice and a load of fresh toppings make the ultimate high-protein meal packed with flavor and nutritious ingredients. This recipe features marinated sirloin steak cooked to perfection, served with sautéed peppers and onions, fluffy rice, black beans, corn, fresh tomatoes, and optional guacamole, sour cream, shredded romaine, and cheese for a customizable and satisfying bowl.

Ingredients

Chipotle Steak Marinade

  • 1½-2 lbs sirloin steak (flank steak can also be used)
  • ¼ cup olive oil (for marinade, not all consumed)
  • 3 Tbsp fresh lime juice (about 2 limes)
  • ¼ cup chipotle peppers in adobo sauce
  • 3 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp dried oregano

Guacamole (Optional)

  • 2 small avocados
  • ½ tsp salt
  • 3 Tbsp fresh cilantro, chopped
  • 1-2 jalapeños, finely diced

Steak Bowl Toppings

  • 2 bell peppers, thinly sliced
  • ½ onion, thinly sliced
  • 1 tsp olive oil (to cook peppers and onions)
  • ½ cup rice, uncooked (brown rice can be substituted)
  • ½ cup corn kernels
  • ½ cup canned black beans
  • ½ cup tomatoes, sliced
  • Sour cream (to taste)
  • Shredded romaine (optional)
  • Shredded cheese (optional)

Instructions

  1. Marinate the steak: Combine olive oil, fresh lime juice, chipotle peppers in adobo, minced garlic, salt, black pepper, cumin, and dried oregano in a bowl or resealable bag. Add the sirloin steak, ensuring it is evenly coated with the marinade. Refrigerate for at least 10 minutes and up to 20 minutes, avoiding marinating longer to prevent mushy texture.
  2. Prepare vegetables and rice: While the steak marinates, thinly slice the bell peppers and onion and set aside. Cook the rice according to package instructions, typically about 20 minutes, until fluffy and tender.
  3. Cook the steak: Heat a large skillet over medium-high heat and add a small amount of oil. When hot, place the marinated steak in the skillet. Cook for 3 to 5 minutes on each side (6 to 10 minutes total), depending on your desired doneness. Remove the steak from the skillet and allow it to rest on a cutting board before slicing.
  4. Sauté the peppers and onions: Using the same skillet, add 1 tsp of olive oil if needed. Add the thinly sliced bell peppers and onions, seasoning lightly with salt and pepper. Cook on high heat for about 3 minutes without stirring, then toss and continue to cook until charred and tender, about a few more minutes. Remove from heat.
  5. Make the quick guacamole: In a bowl, mash the avocados with salt, chopped cilantro, and finely diced jalapeños. Adjust seasoning by tasting and adding more salt if needed.
  6. Assemble the bowls: Start with a bed of shredded romaine if using. Add approximately ¼ to ⅓ cup of cooked rice per bowl. Layer black beans, corn, sautéed peppers and onions, tomatoes, guacamole, and sliced steak. Top with sour cream and shredded cheese if desired. Serve immediately and enjoy.

Notes

  • Marinate the steak for no longer than 20 minutes to avoid mushy texture from the lime juice.
  • Use flank steak as a budget-friendly alternative to sirloin.
  • Brown rice can substitute white rice for a healthier option.
  • Adjust jalapeño quantity in the guacamole for preferred spice level.
  • Optional toppings like shredded romaine and cheese add extra texture and flavor but can be omitted for a lighter bowl.
  • Resting the steak after cooking helps retain its juices for better flavor and tenderness.

Find it online: https://yumntasty.com/chipotle-steak-rice-bowls-with-fresh-toppings-recipe/