It is 6pm and everyone is hungry. You need a meal that is healthy and fast. These chipotle steak rice bowls are your new secret weapon. They are fresh, filling, and perfect for a busy week.
There is nothing better than a meal that tastes like takeout. You can skip the long lines and high prices. This recipe brings bold, smoky flavors right to your kitchen. It is the perfect high-protein solution for your family.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It is incredibly versatile and easy to customize. You get to control the ingredients and the spice level. It is a budget-friendly way to enjoy steak at home.
These bowls are excellent for a healthy reset. They are packed with fiber, protein, and healthy fats. You will feel energized and satisfied after eating. It is meal prep magic for your work lunches.
Simple Method
Making this dish is very simple and straightforward. You just whisk, marinate, and sear. The rice cooks while the steak rests. It is a stress-free process for any home cook. Even beginners can master this juicy steak.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh lime and cilantro make the flavors pop.
- 1.5 lbs flank steak
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 3 tablespoons olive oil
- 4 tablespoons lime juice, divided
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 cup long-grain white rice
- 2 cups water
- 1/4 cup fresh cilantro, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 red onion, finely diced
- 1 avocado, sliced
Step-by-Step Directions
- Whisk together minced chipotle peppers, 2 tablespoons olive oil, 2 tablespoons lime juice, garlic, cumin, and salt in a bowl.
- Place flank steak in a sealable bag with the marinade and refrigerate for at least 30 minutes.
- Combine rice and water in a medium saucepan, bring to a boil, then reduce heat to low and simmer for 15-18 minutes.
- Fluff rice with a fork and stir in remaining 2 tablespoons lime juice and chopped cilantro.
- Heat a heavy skillet or grill over medium-high heat with the remaining 1 tablespoon olive oil.
- Sear the steak for 5-7 minutes per side until an internal temperature of 135°F (medium-rare) is reached.
- Transfer steak to a cutting board and rest for 10 minutes before slicing against the grain into thin strips.
- Assemble bowls by layering cilantro-lime rice, black beans, corn, red onion, and sliced steak.
- Garnish with avocado slices and additional lime wedges before serving.
Best Ways to Enjoy It
Serve these bowls warm for a cozy dinner. You can add a dollop of sour cream. A sprinkle of cotija cheese is also delicious. Set the table and enjoy a restaurant-quality meal.
For meal prep, pack the ingredients into containers. Keep the avocado separate until you eat. These bowls stay fresh and tasty all week. They are the ultimate weekday lunch solution.
Keep It Fresh
Store leftovers in airtight containers in the fridge. They will stay fresh for up to four days. Reheat the steak and rice in the microwave. Use a gentle heat setting to keep steak tender. You can also enjoy the steak cold over greens.
Tips for Best Results
- Rest the steak for ten full minutes.
- Slice the meat against the grain always.
- Use a very hot skillet for searing.
- Don’t skip the fresh lime juice.
- Marinate overnight for even deeper flavor.
- Rinse your rice before cooking for fluffiness.
- Add a pinch of salt to the corn.
Easy Flavor Ideas
- Swap steak for chicken thighs if preferred.
- Use cauliflower rice for a low-carb option.
- Add roasted bell peppers for extra veggies.
- Stir in some salsa for more heat.
Common Questions
Can I use a different cut of steak?
Yes, sirloin or skirt steak work beautifully. Just adjust the cook time based on thickness. Ensure you reach the right internal temperature.
Is this recipe very spicy?
The chipotle adds a smoky, mild heat. You can use less adobo for kids. It is very easy to adjust.
I hope these chipotle steak rice bowls make your week easier. There is nothing like a fresh, homemade meal. Happy cooking and enjoy every bite!
— Katie Wood
Ingredients
- 1.5 lbs flank steak
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 3 tablespoons olive oil
- 4 tablespoons lime juice, divided
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 cup long -grain white rice
- 2 cups wate r
- 1/4 cup fresh cilantro, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 red onion , finely diced
- 1 avocado , sliced
Instructions
- Whisk together minced chipotle peppers, 2 tablespoons olive oil, 2 tablespoons lime juice, garlic, cumin, and salt in a bowl.
- Place flank steak in a sealable bag with the marinade and refrigerate for at least 30 minutes.
- Combine rice and water in a medium saucepan, bring to a boil, then reduce heat to low and simmer for 15-18 minutes.
- Fluff rice with a fork and stir in remaining 2 tablespoons lime juice and chopped cilantro.
- Heat a heavy skillet or grill over medium-high heat with the remaining 1 tablespoon olive oil.
- Sear the steak for 5-7 minutes per side until an internal temperature of 135°F (medium-rare) is reached.
- Transfer steak to a cutting board and rest for 10 minutes before slicing against the grain into thin strips.
- Assemble bowls by layering cilantro-lime rice, black beans, corn, red onion, and sliced steak.
- Garnish with avocado slices and additional lime wedges before serving.
