Chipotle Steak Bowl
Savor the bold and smoky flavors of our Chipotle Steak Bowl, a hearty and nutritious recipe perfect for weeknight dinners or meal prep. This dish features tender, marinated flank steak infused with the deep, spicy kick of chipotle peppers, paired with zesty lime and aromatic cumin. Served over a flavorful base of fluffy brown rice mixed with black beans, sweet corn, and fresh cilantro, each bowl is a vibrant medley of textures and tastes. Topped with creamy avocado, tangy sour cream, and melted Monterey Jack cheese, this steak bowl is as satisfying as it is customizable. Whether enjoyed with a crisp layer of lettuce or served as a standalone meal, this quick-to-assemble recipe brings restaurant-quality flavor to your table in under an hour. Perfect for fans of Tex-Mex cuisine, this bowl combines smoky, spicy, and creamy elements for a truly unforgettable bite.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 whole chipotle peppers in adobo sauce
- 1 whole lime
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup brown rice
- 2 cups chicken broth
- 1 can black beans
- 1 cup corn
- 0.5 whole red onion
- 1 whole avocado
- 0.5 cup cilantro
- 0.5 cup sour cream
- 0.5 cup Monterey Jack cheese
- 1 head lettuce
Instructions
In a blender, combine chipotle peppers, lime juice, olive oil, garlic cloves, cumin, salt, and black pepper. Blend until smooth.
Place the flank steak in a large plastic bag or shallow dish and pour the marinade over the steak. Make sure it is well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
Rinse the rice in cold water. In a medium saucepan, bring chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and cook for 20-25 minutes until the rice is tender and liquid is absorbed.
While the rice is cooking, prepare the vegetables: drain and rinse the black beans, cube the avocado, dice the red onion, and chop the cilantro.
Preheat a grill or grill pan over medium-high heat. Take the steak out of the fridge to come to room temperature while heating the grill.
Grill the steak for about 5-7 minutes per side, depending on thickness and desired doneness. Once cooked, set aside and let rest for 5 minutes, then slice thinly against the grain.
In a large bowl, toss the cooked rice with black beans, corn, diced red onion, and chopped cilantro.
To assemble the chipotle steak bowls, divide the rice mixture among 4 bowls.
Top each bowl with sliced steak, cubed avocado, and sprinkle with cheese.
Add a scoop of sour cream and garnish with freshly chopped cilantro.
Serve with shredded lettuce on the side or layer at the bottom for a salad-style bowl, and enjoy your delicious chipotle steak bowl!
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 7308 mg | 318% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 36.9 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1126 mg | 87% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4433 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
