Chipotle Steak Bowl
Chipotle Steak Bowl
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
- 2 tablespoons olive oil
For Cooking the Steak
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Fajita Vegetables
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dried oregano
For the Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 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
- 1/2 cup avocado oil
For Assembly
- 4 cups cooked cilantro-lime rice
- 4 cups shredded romaine lettuce
- 2 cups cooked black beans, drained and rinsed
- 1 1/2 cups corn salsa
- 1 cup guacamole
- 1 cup shredded Monterey Jack cheese
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 2 tablespoons 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 tablespoon 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 1/2 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 tablespoon 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 cooked cilantro-lime rice and shredded romaine lettuce among 4 serving bowls. Arrange the chopped steak, fajita vegetables, black beans, corn salsa, pico de gallo, guacamole, and shredded Monterey Jack cheese 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
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
- 2 tablespoons olive oil
For Cooking the Steak
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Fajita Vegetables
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dried oregano
For the Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 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
- 1/2 cup avocado oil
For Assembly
- 4 cups cooked cilantro-lime rice
- 4 cups shredded romaine lettuce
- 2 cups cooked black beans, drained and rinsed
- 1 1/2 cups corn salsa
- 1 cup guacamole
- 1 cup shredded Monterey Jack cheese
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 2 tablespoons 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 tablespoon 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 1/2 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 tablespoon 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 cooked cilantro-lime rice and shredded romaine lettuce among 4 serving bowls. Arrange the chopped steak, fajita vegetables, black beans, corn salsa, pico de gallo, guacamole, and shredded Monterey Jack cheese over the rice and lettuce. Drizzle generously with the homemade chipotle vinaigrette before serving.
⏱️ 5 min