Chipotle Steak Rice Bowl
Seared steak strips tossed with a smoky chipotle-lime glaze, served over white rice with roasted cashews, fresh greens, and bright cherry tomatoes. Ready in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- ¾ lb flank or skirt steak
- 2 tbsp chipotle peppers in adobo
- ½ whole lime (juiced)
- 1.5 cups white rice, cooked
- ¼ cup roasted cashews
- 1 cup cherry tomatoes
- 2 cups leafy greens (arugula or spinach)
Instructions
- 1
Blitz chipotle peppers and lime juice in a small bowl with 1 tbsp oil until a thick paste forms.
- 2
Pat steak dry. Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear steak 2 minutes per side without moving—the surface should turn brown and edges caramelize.
- 4
Slice steak against the grain into 0.5-inch strips. Return to skillet, add chipotle paste, and toss for 60 seconds.
- 5
Divide rice between bowls. Top with steak, greens, tomatoes, and cashews. Serve immediately.
Tools you’ll need
- small bowl
- 12-inch skillet
- cutting board
- knife
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