Steak Chipotle Bowl
Steak Chipotle Bowl
Ingredients
For the Asada Steak
- 1 1/2 pounds cubed asada steak
- 2 tablespoons olive oil
For the Asada Seasoning
- 1 tablespoon cumin
- 1 teaspoon chicken bouillon
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
For the Chipotle Vinaigrette
- 3 cups mayonnaise
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- 1 teaspoon Mexican dried oregano
- 1 1/2 teaspoons smoked sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon chipotle paste
- 2 tablespoons garlic confit, or 3 cloves fresh garlic, minced
For the Bowl Assembly
- 4 cups cilantro rice, cooked
- 2 cups black beans, drained and rinsed
- 2 cups roasted corn
- 1 cup queso, shredded, such as Monterey Jack or a Mexican blend
- 1 cup pico de gallo
Instructions
- 1
Prepare the Asada Seasoning: In a small bowl, combine the cumin, chicken bouillon, onion powder, garlic powder, smoked paprika, and chili powder. Mix well and set aside.
⏱️ 2 min
- 2
Prepare the Chipotle Vinaigrette: In a medium bowl, whisk together the mayonnaise, red wine vinegar, honey, Mexican dried oregano, smoked sea salt, ground black pepper, chipotle paste, and garlic confit (or minced fresh garlic) until smooth. Taste and adjust seasoning if necessary. Set aside.
⏱️ 8 min
- 3
Cook the Steak: Heat olive oil in a large wok or skillet over medium-high heat until shimmering. Add the cubed asada steak to the hot pan and spread it into a single layer. Cook for 3-4 minutes without stirring to allow a sear to form.
⏱️ 4 min
- 4
Season and Finish Steak: Stir the steak and continue to cook, stirring occasionally, for another 5-7 minutes, until almost cooked through. Add the prepared Asada Seasoning to the pan and stir thoroughly to ensure the steak is evenly coated. Continue cooking for 2-3 more minutes, until the steak is fully cooked and has developed a rich, saucy coating.
⏱️ 10 min
- 5
Assemble the Bowls: For each serving bowl, create a base layer with 1 cup of cilantro rice. Next, add 1/2 cup of black beans, followed by 1/2 cup of roasted corn.
⏱️ 5 min
- 6
Add Steak and Toppings: Carefully place a generous portion of the cooked and seasoned steak on top of the corn. Drizzle 1/4 to 1/2 cup of the prepared Chipotle Vinaigrette generously over the steak and other bowl components. Sprinkle 1/4 cup of shredded queso over the top, and finish by adding a spoonful of pico de gallo as the final topping.
⏱️ 6 min
- 7
Serve immediately and enjoy your Steak Chipotle Bowl!
Kitchen Tools
Nutrition Facts (per serving)
Steak Chipotle Bowl
For the Asada Steak
- 1 1/2 pounds cubed asada steak
- 2 tablespoons olive oil
For the Asada Seasoning
- 1 tablespoon cumin
- 1 teaspoon chicken bouillon
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
For the Chipotle Vinaigrette
- 3 cups mayonnaise
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- 1 teaspoon Mexican dried oregano
- 1 1/2 teaspoons smoked sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon chipotle paste
- 2 tablespoons garlic confit, or 3 cloves fresh garlic, minced
For the Bowl Assembly
- 4 cups cilantro rice, cooked
- 2 cups black beans, drained and rinsed
- 2 cups roasted corn
- 1 cup queso, shredded, such as Monterey Jack or a Mexican blend
- 1 cup pico de gallo
Instructions
- 1
Prepare the Asada Seasoning: In a small bowl, combine the cumin, chicken bouillon, onion powder, garlic powder, smoked paprika, and chili powder. Mix well and set aside.
⏱️ 2 min - 2
Prepare the Chipotle Vinaigrette: In a medium bowl, whisk together the mayonnaise, red wine vinegar, honey, Mexican dried oregano, smoked sea salt, ground black pepper, chipotle paste, and garlic confit (or minced fresh garlic) until smooth. Taste and adjust seasoning if necessary. Set aside.
⏱️ 8 min - 3
Cook the Steak: Heat olive oil in a large wok or skillet over medium-high heat until shimmering. Add the cubed asada steak to the hot pan and spread it into a single layer. Cook for 3-4 minutes without stirring to allow a sear to form.
⏱️ 4 min - 4
Season and Finish Steak: Stir the steak and continue to cook, stirring occasionally, for another 5-7 minutes, until almost cooked through. Add the prepared Asada Seasoning to the pan and stir thoroughly to ensure the steak is evenly coated. Continue cooking for 2-3 more minutes, until the steak is fully cooked and has developed a rich, saucy coating.
⏱️ 10 min - 5
Assemble the Bowls: For each serving bowl, create a base layer with 1 cup of cilantro rice. Next, add 1/2 cup of black beans, followed by 1/2 cup of roasted corn.
⏱️ 5 min - 6
Add Steak and Toppings: Carefully place a generous portion of the cooked and seasoned steak on top of the corn. Drizzle 1/4 to 1/2 cup of the prepared Chipotle Vinaigrette generously over the steak and other bowl components. Sprinkle 1/4 cup of shredded queso over the top, and finish by adding a spoonful of pico de gallo as the final topping.
⏱️ 6 min - 7
Serve immediately and enjoy your Steak Chipotle Bowl!