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Chipotle Steak Bowl

Bring home all the delicious flavors of everyone's favorite Tex-Mex restaurant with this Chipotle Steak Bowl copycat recipe.

Prep Time
10 mins
Cook Time
10 mins
Refrigeration Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 472 kcal
Course: Dinner
Cuisine: Mexican

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

Instructions

For the Steak
    Cup of Yum
  1. Add everything except the steak to a blender and blend until it reaches a saucy consistency.
  2. 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.
  3. 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.
  4. Chop steak into bite size pieces.
For the Rice
  1. Rinse rice and place in a medium pot or saucepan.
  2. Add olive oil and garlic and sauté over medium heat for two minutes.
  3. 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)
  4. 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.
  5. Remove lid. Add butter, lime juice and cilantro and let sit for about 2 more minutes.
  6. Fluff together with forker rice paddle.
For the Corn Salsa
  1. If the corn is frozen, thaw it by placing in a colander and running it under cool water. Place in a large bowl.
  2. Add cilantro, red onion, jalapeño, lime juice, salt, and pepper. Stir to combine.
To Assemble the Bowl
  1. Add rice, black beans, and steak to a bowl.
  2. 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

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

% 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.