Empty My Fridge
Chipotle Steak Burrito Bowl
Zutaten
- Beef · trimmed2 lb
- Chipotle2
- Adobo sauce1 EL
- Olive oil2 EL
- Lime · juiced½
- Apple cider vinegar1 EL
- Soy sauce2 EL
- Garlic · minced2
- Cumin4 TL
- Mexican oregano · dried2 TL
- Honey1 EL
- Black pepper
- Rice · cooked2 ½ Tassen
- Black bean1 ½ Tassen
- Mais · frozen1 ½ Tassen
- Bell pepper · diced1
- Cilantro · finely chopped⅓ Tassen
Zubereitung
- Blend all the marinade ingredients (chipotles, adobo sauce, olive oil, lime juice, vinegar, tamari, garlic, cumin, oregano, honey and black pepper) until smooth. Add more honey or lime juice to adjust the heat.
- Put the flank steak in a sealed container or bag, pour the marinade over it, seal, and refrigerate at least 8 hours or overnight.
- Let the marinated steak sit at room temperature for 30 minutes before cooking.
- Heat a cast iron or carbon steel skillet on its highest setting, spray with oil, add the steak and sear 4-6 minutes per side, depending on how well done you like it.
- Move the steak to a cutting board, cover loosely with foil, and let it rest 10-15 minutes before slicing.
- Toss the cooked rice with the black beans, corn, red bell pepper, cilantro, cumin and lime juice until combined, then season with salt and pepper to taste.
- Serve the sliced steak on top of the rice mixture.
Zusammengefasst aus dem Video von Fit Men Cook. Schau es dir für die Details an.
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KnoblauchReisPaprikaRindfleischLimetteMaisSchwarze Bohne
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