Low Carb Chipotle Steak Bowl
Elevate your weeknight dinner with this mouthwatering Low Carb Chipotle Steak Bowl, a protein-packed, flavor-forward dish that's perfect for keto enthusiasts and low-carb lifestyles. Tender marinated flank steak is infused with bold chipotle, cumin, and lime flavors, then grilled to perfection and sliced thinly. A vibrant medley of crisp romaine, juicy cherry tomatoes, creamy avocado, and zesty red onion creates a fresh base for the steak, while a jalapeño kick and a smoky chipotle sour cream drizzle take every bite to the next level. Garnished with fragrant cilantro, this all-in-one bowl offers satisfying layers of taste and texture with minimal carbs. Quick to prepare and ideal for meal prep, it’s an irresistible choice for healthy eating that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 500 grams flank steak
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 head romaine lettuce
- 200 grams cherry tomatoes
- 1 large avocado
- 0.5 medium red onion
- 0.25 cup cilantro leaves
- 1 small jalapeno
- 0.5 cup sour cream
- 1 tablespoon chipotle in adobo sauce
Instructions
In a medium bowl, combine olive oil, lime juice, ground cumin, chipotle chili powder, garlic powder, salt, and black pepper to create the marinade.
Place the flank steak in a large resealable plastic bag and pour the marinade over it. Seal the bag and marinate in the refrigerator for at least 30 minutes or up to 4 hours for maximum flavor.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard any excess.
Grill the steak for 4-5 minutes on each side or until desired level of doneness is reached. Let it rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, prepare the vegetables. Chop the romaine lettuce, halve the cherry tomatoes, slice the avocado, thinly slice the red onion, and dice the jalapeno (remove seeds if less heat is preferred).
In a small bowl, mix together sour cream and chipotle in adobo sauce until well combined to make the chipotle drizzle.
To assemble the bowls, place a bed of chopped lettuce in each serving bowl. Top with sliced steak, cherry tomatoes, avocado, red onion, and jalapeno.
Garnish each bowl with cilantro leaves and drizzle with the chipotle sour cream sauce before serving.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 3599 mg | 156% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 25.5 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 560 mg | 43% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4778 mg | 102% | |
*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.
