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Chipotle Lime Steak Bowl

Category: Satisfying Main Courses for Every Occasion

This mouthwatering bowl combines smoky chipotle-marinated steak with a vibrant corn salsa and fluffy white rice. The steak is seasoned with a bold blend of chipotle, cumin, lime, and garlic before being perfectly grilled and sliced against the grain. The bright corn salsa mixes sweet kernels with red onion, tomato, and fresh cilantro for a refreshing contrast. Served over rice and topped with creamy avocado slices, this bowl balances spicy, savory, and fresh flavors in every bite. The entire dish comes together in about 45 minutes, including marination time, making it perfect for a flavorful weeknight dinner or meal prep option.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Wed, 07 May 2025 10:28:11 GMT
A bowl of food with meat, rice, tomatoes, corn, and lime. Save
A bowl of food with meat, rice, tomatoes, corn, and lime. | recipesfoodyummy.com

This chipotle lime steak bowl brings restaurant-quality Mexican flavors straight to your home kitchen. The combination of smoky spiced steak, fresh corn salsa, and fluffy rice creates a complete meal that's perfect for weeknight dinners or casual entertaining.

I first created this recipe when trying to recreate my favorite taco shop bowl at home, and it's become a weekly staple in our house. My husband actually claims it's better than anything we can get at a restaurant.

Ingredients

  • Flank or skirt steak ideal for this recipe as they absorb marinade beautifully and cook quickly
  • Chipotle chili powder provides authentic smoky heat that defines this dish
  • Fresh lime juice and zest brightens all the flavors and tenderizes the meat
  • Long grain white rice creates the perfect fluffy base look for grains that are uniform in size
  • Fresh corn kernels offer sweet pops of flavor in every bite frozen works in winter months
  • Ripe avocado adds creamy richness choose ones that yield slightly to gentle pressure
  • Fresh cilantro brings essential herbaceous notes make sure to include stems for maximum flavor

Step-by-Step Instructions

Prepare the Rice
Cook rice by first rinsing thoroughly under cold water until water runs clear. This removes excess starch for fluffier results. Combine with water in a 1:2 ratio, bring to boil, then reduce to lowest heat setting and cover. Let steam undisturbed for 15-20 minutes until all liquid absorbs. The gentle steaming process ensures each grain cooks perfectly separate.
Season the Steak
Create a deeply flavorful marinade by combining olive oil, chipotle powder, cumin, garlic powder, paprika, lime zest and juice in a bowl. Whisk thoroughly until completely incorporated. Pat steak dry first with paper towels, then massage marinade generously on all surfaces, pressing into meat. Allow to rest at room temperature for at least 30 minutes so flavors penetrate beyond the surface.
Make the Corn Salsa
Combine corn, finely diced red onion, tomato, cilantro and lime juice in a bowl. Let mixture rest for at least 10 minutes before serving to allow flavors to meld together. This resting period softens the onion slightly and allows the lime juice to infuse throughout all ingredients. Taste and adjust seasoning before serving.
Cook the Steak
Heat cast iron or heavy skillet until very hot. Place marinated steak in pan and let sear undisturbed for full 4-5 minutes to develop crust. Flip only once and cook another 4-5 minutes for medium rare. Remove to cutting board and tent loosely with foil for 5-10 minutes to allow juices to redistribute throughout meat. Slice thinly against the grain at a slight angle for maximum tenderness.
A bowl of food with meat and vegetables. Save
A bowl of food with meat and vegetables. | recipesfoodyummy.com

The chipotle chili powder is truly the heart of this recipe. I discovered its transformative power years ago during a cooking class in Santa Fe, and it completely changed how I approach southwestern cooking. The complex smokiness adds depth that regular chili powder simply cannot match.

Perfect Meal Prep Strategy

This bowl was designed with busy weeknights in mind. Prepare all components on Sunday steak, rice, and salsa separately and store in airtight containers. The steak will keep for 3 days, while the rice and salsa remain fresh for up to 4 days. For best results, slice the steak only when ready to eat to preserve moisture. The avocado should always be cut fresh before serving to prevent browning.

Ingredient Substitutions

Beef alternatives abound for this versatile recipe. Chicken thighs work beautifully with the same marinade, just increase cooking time to ensure they reach 165°F internally. Portobello mushrooms make an excellent vegetarian option simply brush with the marinade and grill for 4 minutes per side. For vegans, substitute extra-firm tofu pressed and cubed, then marinated and pan-fried until crispy. The rice component can be swapped for cauliflower rice, quinoa or brown rice depending on dietary preferences.

Serving Suggestions

Transform this bowl into an interactive dining experience by setting up a build-your-own station. Arrange the rice, sliced steak, corn salsa and additional toppings in separate serving dishes. Include extra options like black beans, shredded cheese, pickled jalapeños and various hot sauces. This approach makes the meal especially appealing for family dinners, allowing everyone to customize according to their preference. Serve with cold Mexican beer or a tart margarita for the complete experience.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes! You can prepare components separately up to 2 days ahead. Store the cooked rice, sliced steak, and corn salsa in separate airtight containers in the refrigerator. Slice the avocado just before serving to prevent browning. Reheat the steak and rice gently before assembling your bowl.

→ What can I substitute for chipotle chili powder?

If you don't have chipotle chili powder, you can use regular chili powder mixed with 1/4 teaspoon of smoked paprika. Alternatively, finely chop a canned chipotle pepper in adobo sauce for authentic smoky heat.

→ Is this dish spicy?

The chipotle seasoning provides a medium heat level. Adjust to your preference by increasing or decreasing the amount of chipotle chili powder. You can also serve with sour cream or Greek yogurt to balance the spice.

→ What's the best steak cut to use for this bowl?

Flank steak, skirt steak, or sirloin work perfectly for this recipe. These cuts absorb marinade well and remain tender when cooked to medium-rare or medium and sliced thinly against the grain.

→ Can I make this vegetarian?

Absolutely! Substitute the steak with grilled portobello mushrooms or extra-firm tofu. Marinate either option in the same chipotle lime mixture for similar flavor notes. You could also use black beans seasoned with the chipotle spice blend for a protein-rich vegetarian alternative.

→ What other grains can I use instead of white rice?

Brown rice, quinoa, farro, or cauliflower rice all work well as alternatives. Adjust cooking times according to package instructions for your chosen grain. For a lower-carb option, serve over shredded lettuce or cauliflower rice.

Chipotle Lime Steak Bowl

Spicy chipotle steak paired with bright corn salsa and rice, garnished with creamy avocado and fresh cilantro.

Prep Time
20 mins
Cooking Time
30 mins
Total Duration
50 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: Mexican-American

Portions Yielded: 4 Serving Size (4 individual bowls)

Dietary Preferences: Gluten-Free

What You'll Need

→ Chipotle Lime Steak

01 2 tablespoons olive oil
02 1 tablespoon chipotle chili powder
03 1 teaspoon cumin
04 1 teaspoon garlic powder
05 1 teaspoon smoked paprika
06 Zest and juice of 1 lime
07 Salt and pepper, to taste
08 500g flank or skirt steak

→ Corn Salsa

09 1 cup corn kernels (fresh or frozen)
10 1 small red onion, finely chopped
11 1 medium tomato, diced
12 1/4 cup fresh cilantro, chopped
13 1 tablespoon lime juice
14 Salt and pepper, to taste

→ Rice

15 1 cup long-grain white rice
16 2 cups water
17 1 tablespoon olive oil
18 Salt, to taste

→ Toppings

19 1 avocado, sliced
20 Fresh cilantro, chopped
21 Lime wedges
22 Sour cream or Greek yogurt (optional)

Steps To Follow

Step 01

Rinse the rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15–20 minutes until the water is absorbed and the rice is tender. Fluff the rice with a fork and set aside.

Step 02

In a small bowl, mix together olive oil, chipotle chili powder, cumin, garlic powder, smoked paprika, lime zest and juice, salt, and pepper. Rub the marinade evenly over the steak and let it marinate for at least 30 minutes (or up to 2 hours for more flavor).

Step 03

In a bowl, mix the corn, chopped red onion, diced tomato, chopped cilantro, and lime juice. Season with salt and pepper to taste and set aside.

Step 04

Heat a grill pan over medium-high heat and add a bit of olive oil. Grill the steak for 4–5 minutes per side for medium doneness (adjust depending on steak thickness and preference). Remove from heat and let rest for 5 minutes before slicing thinly against the grain.

Step 05

Start with a scoop of cooked rice in each bowl. Top with slices of chipotle lime steak. Add a generous spoonful of corn salsa over the steak. Garnish with avocado slices and fresh cilantro. Optionally, add a dollop of sour cream or Greek yogurt. Serve with lime wedges for an extra zing.

Notes and Tips

  1. For best results, allow the steak to come to room temperature before grilling.
  2. The corn salsa can be made in advance and refrigerated for up to 24 hours to enhance flavors.

Required Equipment

  • Grill pan or skillet
  • Medium pot with lid
  • Mixing bowls
  • Sharp knife

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains dairy if using sour cream or yogurt

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 520
  • Fats: 24 g
  • Carbohydrates: 45 g
  • Proteins: 32 g