Chipotle Steak Burrito Bowls
35 min537 kcal each
Flank steak marinated overnight in chipotle, lime, honey and cumin, seared hard and sliced over a black bean, corn and pepper rice. A burrito-bar bowl for five big appetites.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 5 servings- Flank steak907 g
- Chipotle peppers in adobo2 piece
- Olive oil2 tbsp
- Lime juice1 tbsp
- Apple cider vinegar1 tbsp
- Low-sodium soy sauce2 tbsp
- Garlic2 clove
- Ground cumin4 tsp
- Dried oregano2 tsp
- Honey1 tbsp
- White rice, cooked395 g
- Black beans, canned, low-sodium258 g
- Sweetcorn kernels218 g
- Red bell pepper1 piece
- Fresh coriander10 g
- Lime juice2 tbsp
- Black pepper1 pinch
Method
Prep 20 min · cook 15 min- Blend the chipotles and a tablespoon of their sauce with the oil, 1 tablespoon lime juice, vinegar, soy, garlic, 1 teaspoon cumin, oregano, honey and pepper until smooth.
- Coat the steak in the marinade and refrigerate for at least 8 hours or overnight.
- Heat a cast-iron pan as hot as it goes, mist with oil and sear the steak for 4–6 minutes a side; rest under foil for 10–15 minutes, then slice against the grain.
- Toss the rice with the beans, thawed corn, diced pepper, coriander, the remaining cumin and lime juice, and season.
- Divide the rice among 5 bowls and top with the sliced steak.
- Keeps 4 days in the fridge. Reheat for 2 minutes, or eat the rice cold as a salad.
Nutrition
per servingCal
537
Protein
47g
Carbs
46g
Fat
18g
Of 8.2g of sugar per serving, 3.5g is added sugar.
Of 18g of fat per serving, 5.8g is saturated.
