I love that Michael loves to eat and I love when he challenges me to go outside of my cooking comfort zone. Steak is outside my comfort zone! I cannot remember ever eating it in my home growing up, and I’ve only really learned how to cook it in the last year or so, in recipes like this Beef with Snow Peas.
We had a pair of missionaries over to dinner and, since steak was on sale, I thought I should take advantage of the opportunity. We decided steak rice bowls would be just the thing.
In college, one of our favorite places to eat makes the BEST Mexican-style rice bowls. You choose your meat, the kind of rice you’d like, what beans you want, etc., and it comes out completely delicious and over-the-top.
I opted for a variation on the chipotle-lime marinade I use for shrimp, and we let the steak marinade for several hours to absorb all that delicious flavor. We don’t have a grill, so I sliced the steak and cooked it in a pan, almost stir-fry style. Then, I added peppers and onions to the pan to soak up any remaining goodness in the pan.
It was delicious! We served it with cilantro-lime rice, black beans, cotija cheese, cilantro, tomatoes, and lots of lettuce. You can certainly do whatever you wish, serving it salad-style, or burrito-style, or fajita-style. However you serve it, prepare yourself for a whole lot of awesome.
*One note on the recipe: for leftover chipotle peppers and adobo sauce, I just spread them out on a plate lined with parchment or waxed paper and toss them in the freezer till they’re solid. Then, I transfer them to a freezer bag and keep them in the freezer up to 3 months. Works like a charm.Print
For leftover chipotle peppers and adobo sauce, I just spread them out on a plate lined with parchment or waxed paper and toss them in the freezer till they’re solid. Then, I transfer them to a freezer bag and keep them in the freezer up to 3 months. Works like a charm.
- 1 1/4lbs sirloin steak, sliced thinly
- 1 Tbsp minced chipotle pepper in adobo sauce (from a can of chipotles in adobo)
- 3 Tbsp fresh cilantro, minced
- 3 cloves garlic, minced
- 2 tsp brown sugar
- 2 tsp Worcestershire sauce*
- 1 tsp chili powder
- 1 tsp black pepper
- 1/2 tsp salt
- zest and juice of 2 limes
- 1 sweet onion, sliced
- 2 red, orange, or yellow bell peppers, sliced
- olive oil
- additional limes and cilantro for garnish
- Toss adobo sauce, garlic, sugar, worcestershire, chili powder, black pepper, lime zest and juice into a gallon-size zip-top bag or resealable plastic container. Add steak
- Add steak to marinade. Allow to marinate in the refrigerator at least 2 hours, up to a day.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add steak in batches and cook 2 min on one side, then flip and cook 1 minute longer. Remove cooked steak to a side plate, and repeat with remaining steak.
- When steak is completely cooked, add onion and bell peppers to the same pan. Add a little olive oil if necessary. Cook 3-4 minutes, or until they’ve reached desired tenderness. Return cooked steak to pan and toss to heat through.
- Serve with additional lime wedges and cilantro in tortillas or mexican-style rice bowls with beans, lettuce, tomatoes, and rice.
*For gluten-free version, be sure to use GF Worchestershire sauce, like Lea Perrins.