Description
These Steak and Rice Bowls are bursting with flavor thanks to a bold chipotle lime marinade, sautéed peppers and onions, and fresh toppings like guacamole and tomatoes. A delicious, high-protein meal perfect for dinner or weekly meal prep!
Ingredients
For the Chipotle Steak Marinade:
▢ 1 1/2-2 lbs sirloin steak (or flank steak)
▢ 1/4 cup olive oil (for marinating)
▢ 3 tbsp fresh lime juice (about 2 limes)
▢ 1/4 cup chipotle peppers in adobo sauce
▢ 3 garlic cloves, minced
▢ 1/2 tsp salt
▢ 1/2 tsp black pepper
▢ 1/2 tsp cumin
▢ 1/2 tsp dried oregano
For the Guacamole (Optional):
▢ 2 small avocados
▢ 1/2 tsp salt
▢ 3 tbsp chopped fresh cilantro
▢ 1-2 jalapeños, finely diced
For the Steak Bowl Toppings:
▢ 2 bell peppers, thinly sliced
▢ 1/2 onion, thinly sliced
▢ 1 tsp olive oil
▢ 1/2 cup uncooked rice (white or brown)
▢ 1/2 cup corn kernels
▢ 1/2 cup canned black beans
▢ 1/2 cup sliced tomatoes
▢ Sour cream, to taste
▢ Shredded romaine (optional)
▢ Shredded cheese (optional)
Instructions
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Marinate the Steak:
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Combine marinade ingredients in a bowl or bag. Coat steak thoroughly and refrigerate for 10–20 minutes (do not exceed 20 minutes to avoid mushy texture).
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Prepare Other Ingredients:
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While the steak marinates, slice the veggies and begin cooking the rice according to package directions.
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Cook the Steak:
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Heat a well-oiled skillet over medium-high heat.
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Cook steak for 3–5 minutes per side (6–10 minutes total), depending on desired doneness.
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Set aside and let rest before slicing.
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Cook the Peppers and Onions:
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In the same skillet, sauté peppers and onions over high heat with 1 tsp olive oil.
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Let them char slightly without stirring too much, then remove from heat.
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Make Guacamole:
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In a bowl, mash avocados with salt, cilantro, and jalapeños. Adjust salt to taste.
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Assemble the Bowls:
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Start with a base of romaine (if using), then add 1/4–1/3 cup of rice.
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Add peppers, onions, corn, beans, tomatoes, steak slices, and guacamole.
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Finish with sour cream and cheese if desired
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Notes
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Don’t overcook the steak—start with 3 minutes per side and adjust as needed.
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Store leftovers (except guacamole) in the fridge for up to 5 days or freeze for up to 2 months.
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Customize with your favorite taco bowl toppings.
