Name: DIY Chipotle Steak Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 1/2 lbs Sirloin steak, grass-fed (trimmed of excess fat); 1 tbsp Ancho chili pepper (powder); 1 Bay leaf; 1 1/2 tbsp Cilantro, packed (chopped); 1 cup Corn, fire roasted (canned or frozen and charred briefly); 5 cloves Garlic, minced; 5 tsp Jalapeno, diced (adjust for heat); 1 Lime, juiced; 2 tsp Marjoram, dried; 1 can Pinto beans, drained; 1 1/2 tbsp Red onion, finely diced; 2 medium Roma tomatoes, diced; 1 1/2 tsp Sauce + 1 chipotle pepper, minced (chipotle in adobo); 1/4 cup White onion, finely chopped; 2 2/3 tbsp Adobo sauce; 1 Guacamole recipe (store-bought guac works); 1 Cilantro lime rice recipe (or cooked rice with lime and cilantro); 2 tbsp Avocado oil; 1/2 tsp Black pepper, coarsely ground; 3 3/4 tsp Kosher salt; 2 tsp Cumin, ground; 1 1/2 cups Monterey jack cheese, shredded; 1 1/4 cup Water

Description

A quick and flavorful chipotle steak bowl with seared steak, smoky chipotle beans, cilantro lime rice, and creamy guacamole.

Ingredients

1 1/2 lbs Sirloin steak, grass-fed (trimmed of excess fat)
1 tbsp Ancho chili pepper (powder)
1 Bay leaf
1 1/2 tbsp Cilantro, packed (chopped)
1 cup Corn, fire roasted (canned or frozen and charred briefly)
5 cloves Garlic, minced
5 tsp Jalapeno, diced (adjust for heat)
1 Lime, juiced
2 tsp Marjoram, dried
1 can Pinto beans, drained
1 1/2 tbsp Red onion, finely diced
2 medium Roma tomatoes, diced
1 1/2 tsp Sauce + 1 chipotle pepper, minced (chipotle in adobo)
1/4 cup White onion, finely chopped
2 2/3 tbsp Adobo sauce
1 Guacamole recipe (store-bought guac works)
1 Cilantro lime rice recipe (or cooked rice with lime and cilantro)
2 tbsp Avocado oil
1/2 tsp Black pepper, coarsely ground
3 3/4 tsp Kosher salt
2 tsp Cumin, ground
1 1/2 cups Monterey jack cheese, shredded
1 1/4 cup Water

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Instructions

Heat 2 tbsp avocado oil in a heavy skillet over medium-high until shimmering. Pat the sirloin dry and season evenly with kosher salt, black pepper, and ancho chili pepper.
Sear the steak 4–5 minutes per side for medium-rare (adjust for thickness). Look for a deep brown crust. Remove the steak and let it rest 8–10 minutes before slicing thin across the grain.
In a medium pot, warm a splash of oil over medium heat. Add the minced garlic, white onion, red onion, bay leaf, diced jalapeño, and dried marjoram. Sauté 3–4 minutes until translucent and aromatic.
Stir in pinto beans, fire-roasted corn, adobo sauce, minced chipotle pepper, ground cumin, and water. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally.
Meanwhile, prepare the cilantro lime rice and guacamole. Thinly slice the rested steak.
To assemble bowls: start with a scoop of cilantro lime rice, spoon over the chipotle-pinto bean mixture, fan sliced steak on top, and finish with diced Roma tomatoes, remaining red onion, chopped cilantro, shredded Monterey Jack, and guacamole. Squeeze extra lime if desired.

Notes

Use chicken or vegetable oil if you don’t have avocado oil. Adjust spice levels by reducing jalapeño and chipotle amounts. For less sodium, cut kosher salt by half.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Cooking
Cuisine: Mexican