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Chipotle steak bowl with rice, black beans, pico, guacamole, lime wedges and cilantro.
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5 from 2 votes

Chipotle Steak Bowl

Skip the takeout and make this Copycat Chipotle Steak Bowl with juicy steak, corn salsa, black beans, cilantro lime rice, guacamole, and cheese.
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

  • 1 cup basmati rice
  • 1 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1/4 cup lime juice
  • 2/3 cup fresh cilantro about 1 full bunch

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

  • black beans
  • Monterey Jack cheese
  • guacamole
  • lime wedges

Instructions

For the Steak

  • Add everything except the steak to a blender and blend until it reaches a saucy consistency.
    Blender with Chipotle steak marinade.
  • 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.
    Ziplock bag of top sirloin steaks with marinade.
  • 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 Chipotle steaks in cast iron skillet.
  • Chop steak into bite size pieces.
    Sliced Chipotle 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

Video

Notes

  • Nutrition facts only include steak, rice, and corn salsa.
  • Marinate the steak for at least 30 minutes, but longer is better if you have time.
  • Let the steak rest for 10 minutes before cutting so it stays juicy.
  • Cut the steak against the grain for the best texture.
  • Make the corn salsa a few hours ahead or the night before for more flavor.
  • Store the rice, steak, beans, salsa, and cold toppings separately for meal prep.
  • Add fajita veggies, sour cream, pico de gallo, chopped romaine, or hot sauce to make the bowl your own.
  • Use cauliflower rice for a lower-carb bowl.
  • Use our favorite guacamole recipe or store-bought guacamole to save time.

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