CHIPOTLE STEAK RICE BOWLS

Chipotle Steak Rice Bowls are prefab with immature and lush steak, button peppers, grain and aguacate over a bed of person or brown rice.

CHIPOTLE STEAK RICE BOWLS

HOW TO MAKE CHIPOTLE STEAK RICE BOWLS
  • Start off by making the seasoning which is a blend of chipotle chili pepper powder, cumin, smoked paprika, onion powder, garlic powder, salt and black pepper.
  • Combine the olive oil, lime juice, low sodium soy sauce and fajita seasonings and pour over the steak. Allow to sit while you prep the onions and bell peppers.
  • Heat a large 12″ skillet over medium high heat and cook the onions until they are soft and fragrant, then add the bell peppers.
  • Melt the butter on the same skillet and sear the steak. Transfer to a cutting board and allow the steak to rest for about 5-10 minutes before slicing into thin strips.
  • Assemble the bowls by dividing the rice evenly among each bowl. Add the cooked steak and bell pepper mixture on top of the rice.
  • Garnish with your favorite toppings: avocado slices, cilantro, lime wedges ? and feel free to add guacamole and / or sour cream as well.
INGREDIENTS:
For the fajita seasoning:
  • 1½ teaspoons chipotle chili pepper powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 teaspoons cumin
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon black pepper or to taste
  • 1 teaspoon garlic powder
For the fajitas:
  • 1 teaspoon low sodium soy sauce (leave out if preferred or use gluten free tamari or coconut aminos for paleo)
  • 3 tablespoons olive oil, divided
  • juice from 2 limes divided
  • 1 medium red onion
  • 1½ pounds flank or skirt steak
  • 2-3 medium bell peppers
  • 2 cups cooked white or brown rice
  • 1-2 tablespoons unsalted butter
Choice of toppings for serving:
  • avocado slices, chopped fresh cilantro, grilled (or roasted) corn, guacamole, sour cream, jalapeno slices, roasted or grilled corn, Pico de Gallo
INSTRUCTIONS:
To make the fajita seasonings:
  1. In a small bowl, combine the chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper. Reserve 1½ teaspoons for the vegetables.
For the fajita bowls:
  1. In a large zip-top bag, combine 2 tablespoons of olive oil, lime juice, soy sauce and the remainder of the fajita seasonings. Add the steak, seal the bag and press the bag allowing the flavors to meld into the steak. Allow to sit while you prepare the vegetables.
  2. Prepare the bell peppers and onions and slice into thin strips.
  3. Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1½ teaspoons of fajita seasoning. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 2-3 minutes longer. Transfer and set aside on a plate.
  4. Melt butter on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips or chunks.
To assemble:
  1. Fill bowls with rice and top with steak, onions and peppers.
  2. Serve with lime wedges and garnish with avocado, cilantro and or corn along with other toppings of your choice.
  3. Enjoy immediately.

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