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Steak Rice Bowls With Tangy Chipotle Sauce Recipe

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4.3 from 82 reviews

Steak Rice Bowls with Tangy Chipotle Sauce combine tender, spiced beef steak with caramelized onions and peppers, fresh avocado salad, black beans, corn, and crisp lettuce, all served over fluffy rice. The bowl is elevated with a creamy, smoky chipotle sauce and topped with crunchy corn chips and cheese, making for a flavorful, satisfying meal that comes together in about 40 minutes.

Ingredients

Rice

  • 7 oz dry rice or 3 cups cooked rice (200 grams)
  • ½ teaspoon salt

Steak

  • 14 oz beef steak (400–500 grams, rump or similar cut)
  • 1 tablespoon taco spice blend
  • ½ teaspoon salt
  • 1.5 tablespoons olive oil

Vegetables and Sides

  • 1 large white onion (sliced)
  • 1 large red bell pepper (sliced)
  • ⅓ teaspoon salt
  • 1 large avocado
  • 1 large tomato (diced)
  • ¼ red onion (diced)
  • 1 tablespoon cilantro (chopped)
  • Juice of ½–1 lime
  • ⅓ teaspoon salt
  • 1.5 cups black beans (250 grams)
  • 1 cup corn (150 grams)
  • ½ cup cheese (cheddar or feta) (60 grams)
  • 2 cups lettuce
  • 1 cup corn chips
  • Extra cilantro for garnish

Chipotle Sauce

  • 2 oz light mayo (¼ cup)
  • 1 tablespoon chipotle in adobo (crushed)
  • 2 fire-roasted peppers
  • 1–2 tablespoons sun-dried tomatoes
  • 1 garlic clove
  • 3–4 tablespoons water (to adjust consistency)
  • Pinch of salt
  • 1 tbsp olive oil (for cooking onions and peppers)

Instructions

  1. Cook the Rice: Rinse and cook the rice with ½ teaspoon salt according to package instructions until tender. Set aside and keep warm.
  2. Prepare the Steak: Season the beef steak evenly with 1 tablespoon taco spice blend and ½ teaspoon salt. Allow the steak to come to room temperature for even cooking.
  3. Cook Onions and Peppers: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced white onion and red bell pepper with ⅓ teaspoon salt. Cook for 10 minutes, stirring occasionally, then reduce heat to medium-low and cook for another 5 minutes until caramelized and tender. Remove from heat.
  4. Make Chipotle Sauce: In a blender, combine light mayo, crushed chipotle in adobo, fire-roasted peppers, sun-dried tomatoes, garlic clove, a pinch of salt, and 3–4 tablespoons water. Blend until smooth. Adjust water to achieve a drizzling consistency. Set aside.
  5. Prepare Avocado Salad: In a bowl, combine diced avocado, diced tomato, diced red onion, chopped cilantro, juice of ½ to 1 lime, and ⅓ teaspoon salt. Toss gently to combine without mashing the avocado.
  6. Cook the Steak: Heat a skillet over high heat and add 1.5 tablespoons olive oil. Once hot, cook steak for 3.5–4 minutes on each side for medium-rare, or to desired doneness. Remove steak and let it rest for 2 minutes. Then dice the steak into bite-sized pieces.
  7. Assemble the Bowls: Divide cooked rice evenly among four bowls. Top each bowl with black beans, corn, caramelized onions and peppers, diced steak, avocado salad, shredded lettuce, and cheese.
  8. Add Final Touches: Drizzle chipotle sauce generously over each bowl and finish with a sprinkle of crushed corn chips and extra chopped cilantro for garnish.

Notes

  • Use rump steak or another tender cut for best results.
  • Adjust the amount of chipotle in adobo to control the spiciness of the sauce.
  • Allow the steak to rest after cooking to keep it juicy.
  • For a vegetarian version, replace steak with grilled portobello mushrooms or tofu and omit cheese if vegan.
  • The chipotle sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Use low-fat mayo or Greek yogurt as a healthier alternative for the sauce.

Find it online: https://recipethrive.com/steak-rice-bowls-with-tangy-chipotle-sauce-recipe/