Chipotle Steak Bowl
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5.0
6 reviews
Excellent
Chipotle Steak Bowl
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Bring home all the delicious flavors of everyone's favorite Tex-Mex restaurant with this Chipotle Steak Bowl copycat recipe.
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Ingredients
For the Steak
- 2 pounds top sirloin steak
- 4 ounces chilis in adobo sauce about half of a 7 oz can
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 red onion chopped
- 4 cloves garlic
- juice of two limes
- 2 tablespoons neutral oil like canola or avocado
For the Rice
- 1 cup basmati rice
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 2 cups chicken broth
- 1 tablespoon butter
- 1/4 cup lime juice
- 2/3 cup fresh cilantro about 1 full bunch
For the Corn Salsa
- 12 ounces corn fresh or frozen
- 1/2 bunch cilantro chopped
- 1/3 red onion finely diced
- 2 Jalapeno peppers seeded and diced
- 2 limes juiced
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
Bowl Toppings
- black beans
- Monterey jack cheese
- guacamole
- Lime wedges
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Instructions
For the Steak
- Add everything except the steak to a blender and blend until it reaches a saucy consistency.
- Add steak and marinade to a bag or lidded container and shake around until the steak is coated. Refrigerate for at least 30 minutes or up to 12 hours.
- Heat oil in a cast iron skillet to medium-high heat. Depending on the size of your skillet you may have to cook in batches. Add the steak and cook until the internal temperature reaches 135℉-140℉, flipping once. Move the steak to a cutting board and cover with foil. Rest for ten minutes.
- Chop steak into bite size pieces.
For the Rice
- Rinse rice and place in a medium pot or saucepan.
- Add olive oil and garlic and sauté over medium heat for two minutes.
- Slowly add chicken broth and bring to boil. Reduce heat to medium low and simmer uncovered until water level drops below the surge of the rice. (about 4 minutes)
- Reduce heat to lowest setting and cover pan with lid. Do not stir. Cook for 11 minutes. Remove from heat and let sit with lid on for 5 minutes.
- Remove lid. Add butter, lime juice and cilantro and let sit for about 2 more minutes.
- Fluff together with forker rice paddle.
For the Corn Salsa
- If the corn is frozen, thaw it by placing in a colander and running it under cool water. Place in a large bowl.
- Add cilantro, red onion, jalapeño, lime juice, salt, and pepper. Stir to combine.
To Assemble the Bowl
- Add rice, black beans, and steak to a bowl.
- Top with cheese, salsa, guacamole, and fresh lime wedges.
Notes
- Nutrition Facts only include steak, rice, and corn salsa.
- Make these bowls your own by adding other popular Chipotle toppings like fajita veggies or sour cream.
- Use your favorite guacamole recipe or try our Best Guacamole EVER.
Nutrition Information
Show Details
Calories
472kcal
(24%)
Carbohydrates
47g
(16%)
Protein
40g
(80%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
94mg
(31%)
Sodium
904mg
(38%)
Potassium
872mg
(25%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
419IU
(8%)
Vitamin C
21mg
(23%)
Calcium
77mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 904mg | 38% |
| Potassium | 872mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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