Homemade Chipotle Steak Bowls
This Copycopy Chipotle Steak Bowl is exactly how I tackle weeknight dinner fatigue when my family is craving takeout. The star of the show is the steak—seared until the edges are caramelized and smoky, then tossed in a chipotle-infused marinade that hits that perfect balance of heat and lime-bright acidity.
Ingredients
For the Steak:
- 1.5 lbs Sirloin steak cut into 1-inch cubes
- 2 tbsp Chipotle peppers in adobo sauce minced
- 3 cloves Garlic minced
- 1 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Dried oregano
- Salt and pepper to taste
For the Cilantro-Lime Rice:
- 1.5 cups White rice Basmati or Jasmine
- 3 cups Water
- ¼ cup Fresh cilantro chopped
- 2 tbsp Lime juice
For the Assembly:
- 1 can 15 oz Black beans, drained and warmed
- 1 cup Corn salsa or plain roasted corn
- 1 cup Pico de gallo tomatoes, onion, cilantro
- 2 Ripe avocados mashed with lime and salt
Instructions
- Marinate: In a medium bowl, combine steak cubes, chipotle sauce, garlic, cumin, oregano, and oil. Let marinate for 20–30 minutes at room temperature.
- Cook Rice: Bring rice and water to a boil, then simmer covered for 15 minutes. Once done, fluff with a fork and stir in cilantro and lime juice.
- Sear Steak: Heat a large skillet over medium-high heat. Add steak in a single layer and cook for 3–4 minutes per side until charred and cooked to your liking.
- Assemble: Divide rice into five bowls. Top with a generous scoop of black beans, the seared steak, corn, pico de gallo, and a dollop of guacamole.