Description
A smoky, vibrant dish featuring chipotle-marinated grilled steak, charred fajita vegetables, and fluffy brown rice. Balanced with the heat of chipotle, brightness of lime, and freshness of herbs, this bowl is both wholesome and exciting.
Ingredients
1.5 pounds flank steak or skirt steak
2 tablespoons chipotle powder
2 cloves garlic (minced)
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper
1 green bell pepper
1 yellow onion
1 cup cooked brown rice
Fresh cilantro for garnish
Optional: 1 sliced avocado, lime wedges
Instructions
Combine chipotle powder, garlic, lime juice, olive oil, cumin, smoked paprika, chili powder, salt, and pepper in a bowl to make the marinade.
Submerge steak in marinade, refrigerate for 30 minutes to 2 hours.
Grill steak over medium-high heat until medium rare (4-5 minutes per side). Let rest, then slice against the grain.
Sauté diced bell peppers and onion in a skillet until tender and slightly charred (7-8 minutes). Add 1 tablespoon marinade and cook for another 2 minutes.
Assemble bowls with 1 cup brown rice, sliced steak, sautéed vegetables, fresh cilantro, and optional avocado/lime wedges.
Notes
For extra smokiness, add 1 tablespoon chipotle in adobo (diluted with water) to the vegetable mixture.
Use chicken as a halal-friendly substitution for steak.
Store leftovers separately: meat and veggies in the fridge for 2-3 days, rice for 4-5 days.