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A vibrant Chipotle Steak Rice Bowl with sliced flank steak, corn salsa, and black beans over cilantro-lime rice.

Chipotle Steak Rice Bowls

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 lbs flank steak
  • 2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons olive oil, divided
  • 2 tablespoons lime juice, divided
  • 3 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups long -grain white rice, cooked
  • 1/4 cup fresh cilantro, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or thawed
  • 1/2 cup red onion, finely diced
  • 1 jalape ño, seeded and minced
  • 1 teaspoon kosher salt

Method
 

  1. In a small bowl, whisk together minced chipotle peppers, 1 tablespoon olive oil, 1 tablespoon lime juice, minced garlic, cumin, and oregano.
  2. Coat the flank steak thoroughly with the chipotle marinade and allow it to marinate for at least 30 minutes at room temperature.
  3. While the steak marinates, fold the chopped cilantro and the remaining 1 tablespoon of lime juice into the warm cooked rice.
  4. Prepare the corn salsa by combining corn kernels, diced red onion, and minced jalapeño in a medium bowl; season with salt to taste.
  5. Heat a cast-iron skillet or grill over medium-high heat with the remaining 1 tablespoon of olive oil.
  6. Sear the steak for 4 to 6 minutes per side, or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
  7. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
  8. Assemble the bowls by layering the cilantro-lime rice, black beans, corn salsa, and sliced steak.