Kickin’ Chipotle Steak Bowls
with Roasted Veggies and Pickled Red Onion
- Milk
There are few things more satisfying than steak for dinner. Until now! These carne-loaded bowls are hearty, filling, and most of all—absolutely delicious. Tender slices of seared, Southwest-spiced steak are piled atop fluffy rice along with a melange of roasted veggies and zingy pickled red onion. For a finishing touch, the bowls are topped with smoky chipotle crema. One bite will have you totally bowled over.
Ingredients
1 unit
Sweet Potatoes
1 unit
Long Green Pepper
1 unit
Red Onion
¼ ounce
Cilantro
½ cup
Jasmine Rice
5 teaspoon
White Wine Vinegar
4 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Southwest Spice Blend
1 teaspoon
Chipotle Powder
10 ounce
Steak
Not included in your delivery
2 teaspoon
Vegetable Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Core, deseed, and dice green pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges; thinly slice 2 wedges (4 wedges for 4 servings). Finely chop cilantro leaves and stems.
Toss sweet potato, green pepper, and onion wedges on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. While rice cooks, toss sliced onion in a small bowl with vinegar, 1 tsp sugar (2 tsp for 4), and salt. Set aside, stirring occasionally, until ready to serve.
In a second small bowl, combine sour cream, half the Southwest Spice (you’ll use the rest later), ¼ tsp chipotle powder (we sent more), and a big pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and add more chipotle powder if desired.
Pat steak dry with paper towels; season with salt, pepper, and remaining Southwest Spice. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add steak; cook until browned but not yet cooked through, 2-3 minutes per side. Transfer pan to oven. (TIP: If your pan isn’t ovenproof, add steak to sheet with veggies, pushing veggies to one side.) Roast to desired doneness, 5-7 minutes. Transfer to a cutting board.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Divide between bowls. Thinly slice steak against the grain. Top rice with sliced steak, roasted veggies, pickled onion, crema, and cilantro. Serve.
