Ingredients
Scale
Steak Marinade:
- 2 sirloin steak (12–16 oz each- or top round)
- 4 tbsp chipotle in (in adobo, chopped)
- 2 tbsp adobo sauce (from canned chipotles)
- 4 tbsp neutral oil (like avocado oil)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp kosher salt (more to season steak)
- 2 lime (juiced)
- black pepper (dash)
- 4 garlic (minced)
For rice:
- 1 cup long grain white rice (or brown, as desired)
- water (as needed)
- 3 tbsp cilantro (chopped)
- 1 lime (juice and zest)
- sea salt (pinch)
For bowls:
- 1 cup pico de gallo (store-bought or homemade)
- 1 cup guacamole (store bought or homemade)
- 1 can black beans (drained and rinsed)
- 1/2 cup queso fresco (crumbled; or shredded cheese- optional)
Instructions
- Mix all marinade ingredients. Marinate for at least 20 minutes.
- Preheat grill to high. Place steak on grill, season with kosher salt and cook on high-heat for 2-3 minutes, covered, rotating once halfway.
- Move to low heat, cover and cook an additional 3-5 minutes until it reaches 125-130F (or your desired doneness).
- While steak is cooking, prepare rice and toppings.
- In rice cooker or on the stovetop, cook rice according to package directions adding 1 tsp neutral oil.
- Once cooked and cooled slightly, add: 3 tbsp chopped fresh cilantro, juice of 1 lime (add zest if desired) and pinch sea salt.
- Once steak has cooled, cube and serve over rice with pico de gallo, guacamole and cheese if desired.