Chipotle Steak Bowl
Chipotle Steak Bowl
Ingredients
For the Chipotle Steak
- 1 ribeye steak
- 1/4 cup chipotle peppers in adobo sauce, roughly chopped, plus 1 tablespoon adobo sauce
- 1 tablespoon neutral oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cumin
For the Cilantro Lime Rice
- 1 cup jasmine rice, washed
- 2 cups water
- 1 tablespoon neutral oil, plus a drizzle for finishing
- 1/3 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Place the ribeye steak in a shallow dish or resealable bag. Add the chopped chipotle peppers and adobo sauce, ensuring the steak is well coated. Cover and refrigerate overnight, or for a minimum of 1 to 2 hours before cooking, to allow the flavors to meld.
⏱️ 10 min
- 2
Prepare the jasmine rice: In a medium saucepan, combine the washed jasmine rice, 2 cups of water, and 1 tablespoon of neutral oil. Bring the mixture to a boil over high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to low, cover the saucepan tightly, and cook for 15-18 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during cooking.
⏱️ 18 min
- 4
While the rice is cooking, heat 1 tablespoon of neutral oil in a cast iron skillet or heavy-bottomed pan over high heat until shimmering. Carefully place the marinated ribeye steak in the hot pan.
⏱️ 2 min
- 5
Sear the steak for 2 minutes per side for medium-rare, or longer for desired doneness. Season generously with salt and cumin while the steak is cooking.
⏱️ 4 min
- 6
Once cooked, remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute.
⏱️ 5 min
- 7
Once the rice is cooked, remove it from the heat and let it sit, covered, for another 5 minutes. Then, fluff with a fork. Add a drizzle of neutral oil, the chopped fresh cilantro, the lime juice, and 1/2 teaspoon of salt. Stir gently to combine.
⏱️ 5 min
- 8
Slice the rested ribeye steak against the grain into thin strips. To serve, divide the cilantro lime rice among bowls and top with the sliced chipotle steak.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Steak Bowl
For the Chipotle Steak
- 1 ribeye steak
- 1/4 cup chipotle peppers in adobo sauce, roughly chopped, plus 1 tablespoon adobo sauce
- 1 tablespoon neutral oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cumin
For the Cilantro Lime Rice
- 1 cup jasmine rice, washed
- 2 cups water
- 1 tablespoon neutral oil, plus a drizzle for finishing
- 1/3 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Place the ribeye steak in a shallow dish or resealable bag. Add the chopped chipotle peppers and adobo sauce, ensuring the steak is well coated. Cover and refrigerate overnight, or for a minimum of 1 to 2 hours before cooking, to allow the flavors to meld.
⏱️ 10 min - 2
Prepare the jasmine rice: In a medium saucepan, combine the washed jasmine rice, 2 cups of water, and 1 tablespoon of neutral oil. Bring the mixture to a boil over high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the saucepan tightly, and cook for 15-18 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during cooking.
⏱️ 18 min - 4
While the rice is cooking, heat 1 tablespoon of neutral oil in a cast iron skillet or heavy-bottomed pan over high heat until shimmering. Carefully place the marinated ribeye steak in the hot pan.
⏱️ 2 min - 5
Sear the steak for 2 minutes per side for medium-rare, or longer for desired doneness. Season generously with salt and cumin while the steak is cooking.
⏱️ 4 min - 6
Once cooked, remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute.
⏱️ 5 min - 7
Once the rice is cooked, remove it from the heat and let it sit, covered, for another 5 minutes. Then, fluff with a fork. Add a drizzle of neutral oil, the chopped fresh cilantro, the lime juice, and 1/2 teaspoon of salt. Stir gently to combine.
⏱️ 5 min - 8
Slice the rested ribeye steak against the grain into thin strips. To serve, divide the cilantro lime rice among bowls and top with the sliced chipotle steak.
⏱️ 3 min