Steak and Rice Bowl

5 from 1 vote

A quick, flavor-packed steak and rice bowl with smoky, chipotle marinated steak, fluffy rice, and fresh toppings. It’s easy, customizable, and perfect for busy weeknights or meal prep.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: international, Mexican

Servings:

Calories: 731kcal

Author: Maureen Celestine

Equipment

Cast iron pan or skillet
Medium pot
mixing bowls
Blender

Ingredients

4 chipotle peppers in adobo sauce divided (from one 7oz can)
½ tablespoon ancho chili powder
3 teaspoons garlic powder divided
2 teaspoons cumin divided
1.5 lbs skirt steak chuck or sirloin is fine, see notes
Salt and freshly ground pepper to taste
1 ½ cups long grain rice jasmine or brown rice works as well
3 bay leaves divided
½ cup freshly squeezed lime juice divided (from 8-9 limes, see notes)
1.5 tbs freshly squeezed lemon juice from 1 lemon
1 head fresh cilantro abt 1.7 oz, finely chopped, divided
1 can (15.5 oz ) black beans, rinsed and drained
1 bag frozen sweet corn thawed and drained.
2 tablespoons chopped jalapeño from 1 whole pepper
1 medium red onion divided
5 tablespoons neutral-tasting oil divided (sunflower, canola, avocado)
2 large bell peppers cored, seeded, and cut into strips (I used green and red)
1 teaspoon dry oregano

Optional Toppings

Guacamole, sour cream, lettuce, cheese, or cilantro lime ranch dressing.

Instructions

Blend the marinade by combining 3 chipotle peppers (reserve 1 for the beans), ancho chili powder, 1 teaspoon cumin, and 1 teaspoon garlic in a blender. Blend until smooth. Add a little oil to make blending easy.
4 chipotle peppers in adobo sauce, ½ tablespoon ancho chili powder, 3 teaspoons garlic powder, 2 teaspoons cumin
Place the steak in a bowl and season with salt and pepper. Pour the marinade over the steak and rub to coat evenly. Cover and marinate for at least 30 minutes, or in a zip-top bag.
1.5 lbs skirt steak, Salt and freshly ground pepper to taste
Cook rice (I used jasmine, so I used 1 ¾ cups of water) with a 1:2 rice-to-water ratio (or 1:1.5 for jasmine or basmati). Add 2 bay leaves, bring to a boil, then cover and reduce the heat to low. Cook undisturbed for 12 minutes. Remove from the heat and let sit, covered, for 5-10 minutes.
1 ½ cups long grain rice, 3 bay leaves
Fluff rice with a fork, then stir in 1 ½ tbs lime juice, 1 ½ tbs lemon juice, 3 tbs cilantro, a drizzle of neutral-tasting oil (Chipotle uses rice bran oil), and kosher salt to taste. Set aside.
½ cup freshly squeezed lime juice, 1.5 tbs freshly squeezed lemon juice, 1 head fresh cilantro
Heat the black beans, one chipotle pepper from the can, 1 teaspoon garlic, 1 teaspoon cumin, and 1 cup water with salt and pepper to taste over medium heat for 10 minutes, or until thickened (mash some of the beans with the back of a spoon to the side of the pot to thicken). Once cooked, add 1 tbs lime juice, stir, and remove from the heat.
4 chipotle peppers in adobo sauce, 2 teaspoons cumin, 1 can (15.5 oz ) black beans, rinsed and drained, 3 teaspoons garlic powder
In a bowl, mix corn with 1 ½ tablespoons lime juice, cilantro, salt, and jalapeños.
½ cup freshly squeezed lime juice, 1 head fresh cilantro, 1 bag frozen sweet corn, 2 tablespoons chopped jalapeño, Salt and freshly ground pepper to taste
Cut the skirt steak into small pieces (about 5 inches long). This makes it easier to cook and slice.
In a hot pan or cast-iron skillet, add any neutral-tasting oil of your choice. Once it’s hot and sizzling, add the steaks in a single layer, depending on how many cuts you have (cook in batches if needed).
1.5 lbs skirt steak
Sear steak for 3-5 minutes per side, or until desired doneness. Remove and let rest for about 5 minutes. (Please see recipe note below to check for doneness.)
Slice the steak against the grain once rested.
In the same skillet, add 2 tbs oil. Once hot, add the sliced onions, cook for 1 minute, then add the peppers. Season with salt, black pepper, and oregano. Sauté for 3-5 minutes (I like mine firm; cook longer for a softer texture, about 8 minutes).
1 medium red onion, 5 tablespoons neutral-tasting oil, 2 large bell peppers, 1 teaspoon dry oregano, Salt and freshly ground pepper to taste
Assemble the bowls by dividing the rice, beans, fajita veggies, steak, and corn salsa between individual serving bowls. Top with any of the following: guacamole, shredded soft cheese, sour cream, or cilantro lime ranch dressing, as desired.
Guacamole, sour cream, lettuce, cheese, or cilantro lime ranch dressing.

Notes

Cutting the skirt steak into small pieces makes it easier to cook and slice.
Before searing, bring the steak to room temperature.
Because this steak cooks fairly quickly, you are looking for a hard searing once it hits the pan. This enables it to lock in the juices.
Doneness is a matter of preference. I like to use the finger-press method on the thickest part of the steak: a soft, springy bounce means medium-rare, while firmer resistance means more well done. If using a thermometer, aim for 125°F for rare, 130-135°F for medium-rare, and 140-145°F for medium.
Always rest the steak before serving or cutting. This will make sure the steak is juicy.
If you are using a different type of rice, make sure you use the correct water-to-rice ratio to get fluffy rice. Otherwise, it will either be too mushy or undercooked.

Nutrition