Steak And Rice Bowls
Chipotle Steak Bowls with rice and load of fresh toppings make the ultimate high protein meal packed with flavor and nutritious ingredients.
Servings: 4
Equipment
- mixing bowls
- sharp knife
- large heavy bottomed skillet
Ingredients
Chipote Steak Marinade
- 1½-2 lbs sirloin steak flank steak will also work
- ¼ cup olive oil *you won't be eating all the oil, this is for the marinade
- 3 Tbsp fresh lime juice about 2 limes
- ¼ cup chipotle pepers in adobo sauce
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp dried oregano
Guacamole (optional!)
- 2 small avocados
- ½ tsp salt
- 3 Tbsp fresh cilantro, chopped
- 1-2 Jalapeños, finely diced
Steak Bowl Toppings
- 2 bell peppers, thinly sliced
- ½ onion, thinly sliced
- 1 tsp olive oil *to cook the peppers
- ½ cup rice, uncooked brown rice also works
- ½ cup corn kernels
- ½ cup canned black beans
- ½ cup tomatoes, sliced
- sour cream
- shredded romaine *optional
- shredded cheese *optional
Instructions
- Marinate the steak. No matter what cut of steak you choose, let it marinate for at least 10 minutes and up to 20 minutes. Try not to go over that otherwise it can get mushy. Add all the marinating ingredients to a bowl or bag, mix well and smother the steak in it (lime juice, oil, seasonings, chipotle pepper in adobo). Pop into the fridge and let it sit.
- While the steak is marinating, prepare the other ingredients. Slice veggies and set aside. Start to cook the rice according to the package (this typically takes about 20 minutes.
- Cook the steak! In a large, well oiled skillet, heat over medium high heat. Once the oil is heated, add the steak. Depending on the doneness you prefer on your steak, let it cook for 3-5 minutes untouched on each side (total of 6-10 minutes). Once it's finished to your liking, set it aside on a cutting board to rest.
- Immediately add the thinly sliced peppers and onions to the same skillet, add 1 tsp of oil if needed. Season with a pinch of salt and pepper. Let the veggies sit in the skillet on high for about 3 minutes before tossing and letting them sit another few minutes. Once they are charred and finished, set aside.
- Make the quick guacamole. In a bowl, add the avocado salt, cilantro and diced jalapeños. Mash well with a fork, taste to be sure you don't need more salt.
- Assemble the bowls how you like! I start with a bed of shredded romaine (optional). Add about 1/4- 1/3 cup of rice, and then build the bowls accordingly with all toppings. Finish off with steak, sour cream, garnishes and cheese if using.
Notes
- Don't overcook the steak! You can always cook it more, but you can't un cook it so be mindful. I start with 3 minutes each side and go from there.
- Taste as you go. Add more salt as needed to the guacamole.
- Add your favorite taco bowl toppings, shredded cheese, fresh limes and so on!
- Storing: Store leftovers in an airtight container for up to 5 days in the refrigerator or you can freeze this meal for up to 2 months. Do not store the guac, it will turn brown.
Nutrition
Serving: 1.5 cup | Calories: 664kcal | Carbohydrates: 40g | Protein: 44g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 104mg | Sodium: 879mg | Potassium: 1398mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2269IU | Vitamin C: 94mg | Calcium: 91mg | Iron: 5mg