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A bowl with rice, beans, cheese, steak, lime, guacamole, and corn salsa
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5 from 2 votes

Chipotle Steak Bowl

Bring home all the delicious flavors of everyone's favorite Tex-Mex restaurant with this Chipotle Steak Bowl copycat recipe.
Prep Time10 minutes
Cook Time20 minutes
Refrigeration Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Mexican/Spanish
Keyword: chipotle steak
Servings: 6
Calories: 472kcal
Author: Kelsey Crist

Ingredients

For the Steak

  • 2 pounds top sirloin steak
  • 4 ounces chilis in adobo sauce about half of a 7 oz can
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 red onion chopped
  • 4 cloves garlic
  • juice of two limes
  • 2 tablespoons neutral oil like canola or avocado

For the Rice

For the Corn Salsa

  • 12 ounces corn fresh or frozen
  • 1/2 bunch cilantro chopped
  • 1/3 red onion finely diced
  • 2 jalapeno peppers seeded and diced
  • 2 limes juiced
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon pepper plus more to taste

Bowl Toppings

Instructions

For the Steak

  • Add everything except the steak to a blender and blend until it reaches a saucy consistency.
    Marinade in a blender
  • Add steak and marinade to a bag or lidded container and shake around until the steak is coated. Refrigerate for at least 30 minutes or up to 12 hours.
    steak marinating in a plastic bag
  • Heat oil in a cast iron skillet to medium-high heat. Depending on the size of your skillet you may have to cook in batches. Add the steak and cook until the internal temperature reaches 135℉-140℉, flipping once. Move the steak to a cutting board and cover with foil. Rest for ten minutes.
    Cooked steak on a cutting board
  • Chop steak into bite size pieces.
    Chopped steak on a cutting board

For the Rice

  • Rinse rice and place in a medium pot or saucepan.
    Saucepan of rinsed rice.
  • Add olive oil and garlic and sauté over medium heat for two minutes.
    Saucepan of sauté rice. Wooden spoon on the side.
  • Slowly add chicken broth and bring to boil. Reduce heat to medium low and simmer uncovered until water level drops below the surge of the rice. (about 4 minutes)
    Saucepan of rice and chicken broth. Wooden spoon on the side.
  • Reduce heat to lowest setting and cover pan with lid. Do not stir. Cook for 11 minutes. Remove from heat and let sit with lid on for 5 minutes.
    Placing a lid on saucepan.
  • Remove lid. Add butter, lime juice and cilantro and let sit for about 2 more minutes.
    Fresh chopped cilantro, butter and lime juice on top of cooked rice in a saucepan.
  • Fluff together with forker rice paddle.
    Fluffed up rice with a fork.

For the Corn Salsa

  • If the corn is frozen, thaw it by placing in a colander and running it under cool water. Place in a large bowl.
    corn in a bowl
  • Add cilantro, red onion, jalapeño, lime juice, salt, and pepper. Stir to combine.
    Corn Salsa in a large bowl

To Assemble the Bowl

  • Add rice, black beans, and steak to a bowl.
    A bowl with rice, chipotle steak, and black beans
  • Top with cheese, salsa, guacamole, and fresh lime wedges.
    A bowl with rice, beans, cheese, steak, lime, guacamole, and corn salsa

Notes

  • Nutrition Facts only include steak, rice, and corn salsa. 
  • Make these bowls your own by adding other popular Chipotle toppings like fajita veggies or sour cream. 
  • Use your favorite guacamole recipe or try our Best Guacamole EVER. 

Nutrition

Calories: 472kcal | Carbohydrates: 47g | Protein: 40g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 904mg | Potassium: 872mg | Fiber: 5g | Sugar: 5g | Vitamin A: 419IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 4mg