Steak Bowl

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Steak Bowl perfection happens when smoky chipotle steak meets cilantro-lime rice, black beans, creamy avocado, and pickled red onions. The marinade doubles as a sauce you’ll want to drizzle on everything.

Prep Time40

Cook Time10

Marinating Time30

Total Time1 20

Course: Dinner

Cuisine: Mexican

Keyword: steak bowl

Servings: servings

Author: Chelsea Lords

Cost: $18.34

Equipment

Grill or cast-iron pan

Ingredients

Steak

1 pound flat iron steak

Marinade

3 tablespoons red wine vinegar
2 tablespoons honey
1/3 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chipotle pepper in adobo sauce see note 1
1 lime

Bowl Additions

1 batch cilantro-lime rice
1 batch pickled onions optional
1 large ripe avocado thinly sliced or diced
1 (15.5-ounce) can black beans drained & rinsed

US - Metric

Instructions

Zest the lime (1 teaspoon) and juice it (1 tablespoon). Add all marinade ingredients, including zest and juice, to a small blender or food processor. Blend until smooth. Set aside 1/3 cup for drizzling on bowls later.
Add the remaining marinade and steak to a large zip-top bag. Seal and knead to coat. Marinate in the fridge for at least 30 minutes or up to 8 hours. Remove steak from the fridge 20 minutes before cooking so it can come to room temperature.
Preheat grill to medium-high heat (around 450°F). Oil the grates by holding a wadded paper towel soaked in vegetable oil with tongs, then rubbing it across the grates. Add steak and grill for 4–5 minutes per side or until it reaches your desired doneness (see note 2). Use a meat thermometer for accuracy. Let the steak rest under foil for 5–10 minutes, then slice as thinly as possible against the grain.
Divide the rice between bowls. Top with sliced steak, avocado, black beans, and pickled onions (if using). Drizzle with reserved marinade and serve right away.

Video

Notes

Note 1: I prefer the La Costeña brand. Measure out 1 chipotle pepper with some of the surrounding sauce to get 1 tablespoon total. Adjust the amount based on your spice preference (using less will also reduce the flavor). To freeze leftovers, place the peppers with the surrounding sauce spaced apart on a parchment-lined tray. Once frozen, transfer to a freezer-safe bag and store for up to 6 months.

Note 2: I recommend medium-rare for the best flavor and tenderness. For doneness, use these temperature guides: rare is 125°F, medium-rare is 130–135°F, medium is 135–145°F, medium-well is 145–155°F, and well-done is 160°F or higher.

Stovetop Option: Pat the steak dry and drizzle with oil. Heat a cast iron grill pan over medium-high, then cook the steak for 4–5 minutes per side, or until it reaches your desired doneness.

Storage: Steak is best right off the grill but can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving. Store rice and toppings separately and assemble bowls fresh.

Nutrition