Chipotle Steak Bowls
These Chipotle Steak Bowls are smoky, spicy, and bursting with fresh flavor. Juicy marinated steak is paired with sautéed peppers, black beans, corn, tomatoes, and creamy guacamole for a satisfying meal that’s easy to prep and perfect for busy weeknights or meal prep.
Ingredients
Chipotle Steak Marinade:
- 1½ –2 lbs sirloin steak or flank steak
- ¼ cup olive oil
- 3 Tbsp fresh lime juice about 2 limes
- ¼ cup chipotle peppers in adobo sauce
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp dried oregano
Guacamole (optional):
- 2 small avocados
- ½ tsp salt
- 3 Tbsp chopped cilantro
- 1 –2 jalapeños finely diced
Steak Bowl Toppings:
- 2 bell peppers thinly sliced
- ½ onion thinly sliced
- 1 tsp olive oil
- ½ cup rice uncooked (brown rice works too)
- ½ cup corn kernels
- ½ cup canned black beans
- ½ cup sliced tomatoes
- Sour cream
- Shredded romaine optional
- Shredded cheese optional
Instructions
- Mix all marinade ingredients and coat steak.
- Marinate 10–20 minutes in the fridge.
- Cook rice per package directions.
- Slice peppers and onion. Prep toppings.
- In a skillet over medium-high heat, cook steak 3–5 minutes per side. Rest and slice.
- Sauté peppers and onions in the same pan until charred, about 5 minutes.
- See full steps with tips & photos → https://mischacrossing.com/chipotle-steak-bowls/
Notes
Steak Tip: For the best flavor, don’t skip the resting time after searing—the juices will redistribute for a juicier bite.
Make It Spicier: Add more chipotle peppers or jalapeños if you like it hot.
Meal Prep Friendly: Store assembled components in separate containers and combine before eating.
Vegetarian Option: Swap steak for grilled portobello mushrooms or tofu marinated in the same chipotle blend.