Steak and Rice Bowls with Chipotle Peppers in Adobo Sauce are a tasty and satisfying meal that’s packed with bold flavors! This recipe features tender, juicy steak served with fluffy rice and a smoky adobo sauce made with chipotle peppers. The result is a delicious and hearty meal that’s perfect for any occasion.
The chipotle peppers in the adobo sauce add a bit of heat and a rich, smoky flavor that pairs perfectly with the savory steak and fluffy rice. Whether you’re looking for a filling lunch or a hearty dinner, these bowls are sure to please. So why not give this recipe a try and discover a new favorite meal?
- Flank Steak: Flank steak is a cut of beef known for its rich flavor and is commonly used in Mexican and South American cuisine. It is typically cooked quickly over high heat.
- Olive Oil: Olive oil is used both for marinating the flank steak and for cooking the onions and bell peppers. It adds moisture and flavor to the dish.
- Chipotles in Adobo Sauce: These are smoked and dried jalapeños that have been rehydrated and canned in a tangy and slightly spicy sauce. When mashed, they contribute a smoky and spicy flavor to the marinade.
- Garlic: Minced garlic adds a pungent and savory taste to the dish, enhancing the overall flavor profile.
- Chili Powder: Chili powder is a spice blend typically made from ground dried chili peppers and various other seasonings. It adds a mild heat and depth of flavor to the marinade.
- Kosher Salt: Kosher salt is a type of coarse salt that is commonly used in cooking. It enhances the seasoning of the dish and helps to balance the flavors.
- Paprika: Paprika is a spice made from ground dried peppers. It adds a slightly sweet and smoky flavor to the dish.
- Lime Juice: Freshly squeezed lime juice adds a tangy and citrusy element to the marinade, which helps tenderize the flank steak and brightens the overall flavor.
- Yellow Onion: Sliced yellow onions are cooked alongside the bell peppers and add sweetness and depth to the dish.
- Bell Peppers: Sliced bell peppers, typically of different colors such as red, yellow, and green, provide a vibrant and crunchy texture to the dish.
- Cooked Rice: This serves as a base for the dish and provides a neutral and comforting element to accompany the flavorful steak and vegetables
How To Make
To begin, prepare the marinade for the steak. In a mixing bowl, combine 2 tablespoons of olive oil, mashed chipotles in adobo sauce, minced garlic, chili powder, a portion of the divided Kosher salt, paprika, and freshly squeezed lime juice. Stir the ingredients together until well combined. Add the flank steak to the bowl, ensuring it is fully coated in the marinade. Cover the bowl and refrigerate it for at least 2 hours, allowing the flavors to penetrate the meat. For even better results, marinate the steak overnight.
Once the steak has marinated, it’s time to cook it. Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, remove the flank steak from the marinade, allowing any excess marinade to drip off, and place the steak in the skillet. Sear the steak for approximately 4 minutes on one side, then flip it and sear the other side for an additional 4 minutes. This cooking time can be adjusted based on your desired level of doneness. Once cooked, remove the steak from the skillet and transfer it to a plate. Cover the plate with foil to keep the steak warm. Allow the steak to rest for a few minutes, then slice it just before serving.
While the steak is resting, you can sauté the onions and bell peppers in the same skillet. Add the sliced onions and bell peppers to the skillet and cook them for approximately 5-7 minutes, or until the onions become translucent and the peppers are tender. Stir them occasionally to ensure even cooking.
To assemble the steak bowls, start by adding warm cooked rice to each bowl. Top the rice with slices of the cooked flank steak, followed by the sautéed onions and bell peppers. Finally, garnish the bowls with your favorite optional toppings, such as guacamole, sour cream, pico de gallo, cilantro, and jalapeños. Adjust the toppings according to your personal preferences.
Tips and Tricks
- Tenderizing the Flank Steak: Flank steak can be a bit tough, so consider tenderizing it before marinating. You can use a meat tenderizer or gently score the surface of the steak with a sharp knife, making shallow cuts against the grain. This helps the marinade penetrate the meat and ensures a more tender result.
- Marinating Time: While the recipe suggests a minimum marinating time of 2 hours, if you have the time, marinating the steak overnight will intensify the flavors and make the meat even more tender.
- Adjusting the Spice Level: The chipotles in adobo sauce and chili powder contribute to the spiciness of the dish. If you prefer a milder flavor, you can reduce the amount of chipotles or omit them altogether. Likewise, you can adjust the amount of chili powder according to your taste preferences.
- Preheating the Skillet: Make sure to preheat the skillet properly before adding the steak. A hot skillet ensures a good sear and helps to lock in the juices and flavors.
- Slicing the Steak: Allow the cooked flank steak to rest for a few minutes before slicing it. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak. Slice the steak against the grain to maximize tenderness.
- Customizing Toppings: Feel free to get creative with the toppings and adjust them according to your preferences. Add sliced avocado, shredded cheese, or pickled jalapeños for additional flavors and textures.
- Sautéing Veggies: When cooking the onions and bell peppers, avoid overcrowding the skillet. Cook them in batches if necessary, allowing them to cook evenly and develop a nice caramelization.
- Serving Suggestions: If you want to elevate the dish further, serve the steak bowls with warm tortillas or tortilla chips on the side. This provides an alternative way to enjoy the flavors and textures.
While flank steak is commonly used in this recipe for its flavor and texture, you can experiment with other cuts of beef, such as skirt steak or sirloin steak. Just keep in mind that the cooking times and results may vary.
If you don’t have chipotles in adobo sauce, you can try using other chili peppers or spices to add a smoky and spicy flavor. Smoked paprika or cayenne pepper can be good alternatives. Adjust the amount according to your preferred level of heat.
To make this recipe vegetarian or vegan, you can substitute the flank steak with plant-based alternatives like seitan, tofu, or tempeh. Marinate and cook them in a similar manner to the steak. For added flavor, you can use vegetable broth or soy sauce in the marinade instead of the meat-based ingredients.
Yes, you can make certain components of the dish in advance. You can marinate the steak and prepare the sautéed vegetables ahead of time. When you’re ready to serve, simply reheat the steak and vegetables, and assemble the bowls with the warm rice and toppings.
Storage and Reheating Instructions
If you have leftovers, store them in an airtight container in the refrigerator. Separate the components if possible, keeping the cooked steak, sautéed vegetables, and rice in separate containers. Properly stored, the leftovers should last for 3-4 days.
When ready to enjoy the leftovers, follow these guidelines for reheating:
- Steak: To reheat the steak, gently warm it in a skillet over medium heat. You can add a small amount of oil or butter to prevent it from drying out. Heat for a few minutes until the steak is warmed through, stirring occasionally. Be careful not to overcook it, as flank steak can become tough if reheated for too long.
- Sautéed Vegetables: Reheat the sautéed onions and bell peppers in a skillet over medium heat. Stir occasionally until they are heated through. You can add a splash of water or broth to prevent them from drying out.
- Rice: Reheat the cooked rice by placing it in a microwave-safe bowl with a splash of water. Cover the bowl with a damp paper towel or microwave-safe lid and microwave on medium power in 30-second intervals, stirring in between, until the rice is heated through.
Once each component is reheated, you can assemble the steak bowls as before, adding the warmed rice, sliced steak, and sautéed vegetables. Finish with your favorite toppings, such as guacamole, sour cream, pico de gallo, cilantro, and jalapeños.
Remember to use proper food safety practices when storing and reheating leftovers, and discard any leftovers that have been left at room temperature for more than 2 hours. Enjoy your reheated meal
More Bowl Recipes
Steak And Rice Bowls
- 1 pound flank steak
- 4 tablespoons olive oil divided
- 3 large chipotles in adobo sauce mashed
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt divided
- 1/2 teaspoon paprika
- 1 medium lime juiced
- 1 large yellow onion sliced
- 3 bell peppers sliced in strips
- 3 cups cooked rice
- guacamole, sour cream, pico de gallo, cilantro, jalapeños optional
- Prep the marinade and steaks. In a mixing bowl combine 2 tablespoons olive oil, chipotles, garlic, chili powder, salt, paprika, and lime juice. Add the steaks, stiring to coat. Refrigerate for at least 2 hours or overnight.
- Cook the steaks. Heat a skillet over medium-high heat. Add 2 tablespoons of olive oil. Once hot remove the steaks from the marinade and sear for 4 minutes. Flip and sear the other side for 4 minute. Remove the steaks and place on a plate covered with foil to keep them hot. Slice right before serving.
- Saute the vegetables. Add the onions and peppers to the same skillet. Cook for 5-7 minutes or until the onions are translucent.
- Build the steak bowls. Add warm rice to each bowl, top with sliced steak, sauteed veggies and your favorite toppings such as guacamole, sour cream, pico de gallo, cilantro, and jalapeños.