Steak And Rice Bowls
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.
Servings: 6
Calories: 319kcal
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 319kcal | Carbohydrates: 31g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 454mg | Potassium: 451mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2050IU | Vitamin C: 82mg | Calcium: 38mg | Iron: 2mg