Chipotle Steak Bowl (Lower Calorie)
Chipotle Steak Bowl (Lower Calorie)
Ingredients
For the Chipotle Steak Marinade
- 1 1/2 pounds beef bottom round steak, trimmed
- 4 chipotle peppers in adobo sauce, from a can
- 2 tablespoons adobo sauce, from the can of chipotle peppers
- 4 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 cup water
- 2 tablespoons lime juice
- 1 tablespoon olive oil
For Cooking the Steak
- 1 teaspoon olive oil
- 1 teaspoon salt
For the Fajita Vegetables
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dried oregano
For the Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup red onion, diced
- 1 jalapeño, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Chipotle Vinaigrette
- 1/4 cup red wine vinegar
- 2 tablespoons water
- 1 chipotle pepper in adobo sauce, from a can
- 1 teaspoon adobo sauce, from the can of chipotle peppers
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon honey, or to taste
- 1/4 teaspoon salt
- 1/4 cup avocado oil
For Assembly
- 2 cups cooked cilantro-lime rice, or 4 cups cauliflower rice for a lower carb option
- 4 cups shredded romaine lettuce
- 2 cups cooked black beans, drained and rinsed
- 1 1/2 cups corn salsa
- 1/2 cup guacamole, optional
- 1/2 cup shredded Monterey Jack cheese, reduced-fat, optional
Instructions
- 1
Prepare the steak marinade: In a blender, combine the 4 chipotle peppers, 2 tablespoons adobo sauce, garlic cloves, ground cumin, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, onion powder, water, 2 tablespoons lime juice, and 1 tablespoon olive oil. Blend until completely smooth. Set aside.
⏱️ 10 min
- 2
Marinate the steak: Trim any excess fat from the beef bottom round steak. Place the steak in a shallow dish or a large zip-top bag. Pour the prepared marinade over the steak, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 3
Prepare the fajita vegetables: Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sliced green bell pepper and red onion. Season with 1/4 teaspoon salt and 1/2 teaspoon dried oregano. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. Remove from skillet and set aside.
⏱️ 15 min
- 4
Prepare the pico de gallo: In a medium bowl, combine the diced Roma tomatoes, diced red onion, diced jalapeño, chopped fresh cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and set aside.
⏱️ 15 min
- 5
Prepare the chipotle vinaigrette: In a blender, combine the red wine vinegar, water, 1 chipotle pepper, 1 teaspoon adobo sauce, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, honey, and 1/4 teaspoon salt. Blend until smooth. With the blender running on low, slowly drizzle in the 1/4 cup avocado oil until the vinaigrette is emulsified. Taste and adjust seasoning if needed. Store in an airtight container.
⏱️ 10 min
- 6
Cook the steak: Remove the marinated steak from the refrigerator and let it come to room temperature for about 15 minutes. Heat 1 teaspoon olive oil in the same large skillet (or a clean one) over medium-high heat until shimmering. Carefully place the steak in the hot skillet. Season with 1 teaspoon salt. Sear for 4-6 minutes per side for medium-rare, or until desired doneness. Remove steak from skillet and let it rest on a cutting board for 5 minutes. After resting, chop the steak into bite-sized cubes.
⏱️ 20 min
- 7
Assemble the bowls: Divide the 2 cups cooked cilantro-lime rice (or 4 cups cauliflower rice) and shredded romaine lettuce among 4 serving bowls. Arrange the chopped steak, fajita vegetables, black beans, corn salsa, 1/2 cup pico de gallo, 1/2 cup guacamole (optional), and 1/2 cup reduced-fat Monterey Jack cheese (optional) over the rice and lettuce. Drizzle generously with the homemade chipotle vinaigrette before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Steak Bowl (Lower Calorie)
Ingredients
For the Chipotle Steak Marinade
- 1 1/2 pounds beef bottom round steak, trimmed
- 4 chipotle peppers in adobo sauce, from a can
- 2 tablespoons adobo sauce, from the can of chipotle peppers
- 4 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 cup water
- 2 tablespoons lime juice
- 1 tablespoon olive oil
For Cooking the Steak
- 1 teaspoon olive oil
- 1 teaspoon salt
For the Fajita Vegetables
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dried oregano
For the Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup red onion, diced
- 1 jalapeño, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Chipotle Vinaigrette
- 1/4 cup red wine vinegar
- 2 tablespoons water
- 1 chipotle pepper in adobo sauce, from a can
- 1 teaspoon adobo sauce, from the can of chipotle peppers
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon honey, or to taste
- 1/4 teaspoon salt
- 1/4 cup avocado oil
For Assembly
- 2 cups cooked cilantro-lime rice, or 4 cups cauliflower rice for a lower carb option
- 4 cups shredded romaine lettuce
- 2 cups cooked black beans, drained and rinsed
- 1 1/2 cups corn salsa
- 1/2 cup guacamole, optional
- 1/2 cup shredded Monterey Jack cheese, reduced-fat, optional
Instructions
- 1
Prepare the steak marinade: In a blender, combine the 4 chipotle peppers, 2 tablespoons adobo sauce, garlic cloves, ground cumin, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, onion powder, water, 2 tablespoons lime juice, and 1 tablespoon olive oil. Blend until completely smooth. Set aside.
⏱️ 10 min - 2
Marinate the steak: Trim any excess fat from the beef bottom round steak. Place the steak in a shallow dish or a large zip-top bag. Pour the prepared marinade over the steak, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 3
Prepare the fajita vegetables: Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sliced green bell pepper and red onion. Season with 1/4 teaspoon salt and 1/2 teaspoon dried oregano. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. Remove from skillet and set aside.
⏱️ 15 min - 4
Prepare the pico de gallo: In a medium bowl, combine the diced Roma tomatoes, diced red onion, diced jalapeño, chopped fresh cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and set aside.
⏱️ 15 min - 5
Prepare the chipotle vinaigrette: In a blender, combine the red wine vinegar, water, 1 chipotle pepper, 1 teaspoon adobo sauce, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, honey, and 1/4 teaspoon salt. Blend until smooth. With the blender running on low, slowly drizzle in the 1/4 cup avocado oil until the vinaigrette is emulsified. Taste and adjust seasoning if needed. Store in an airtight container.
⏱️ 10 min - 6
Cook the steak: Remove the marinated steak from the refrigerator and let it come to room temperature for about 15 minutes. Heat 1 teaspoon olive oil in the same large skillet (or a clean one) over medium-high heat until shimmering. Carefully place the steak in the hot skillet. Season with 1 teaspoon salt. Sear for 4-6 minutes per side for medium-rare, or until desired doneness. Remove steak from skillet and let it rest on a cutting board for 5 minutes. After resting, chop the steak into bite-sized cubes.
⏱️ 20 min - 7
Assemble the bowls: Divide the 2 cups cooked cilantro-lime rice (or 4 cups cauliflower rice) and shredded romaine lettuce among 4 serving bowls. Arrange the chopped steak, fajita vegetables, black beans, corn salsa, 1/2 cup pico de gallo, 1/2 cup guacamole (optional), and 1/2 cup reduced-fat Monterey Jack cheese (optional) over the rice and lettuce. Drizzle generously with the homemade chipotle vinaigrette before serving.
⏱️ 5 min