Chipotle Lime Steak Bowl (Printable Version)
Spicy chipotle steak paired with bright corn salsa and rice, garnished with creamy avocado and fresh cilantro.
# 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:
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.
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).
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.
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.
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:
01 -
For best results, allow the steak to come to room temperature before grilling.
02 -
The corn salsa can be made in advance and refrigerated for up to 24 hours to enhance flavors.