YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Steak and Rice Bowl
Sautéed flank steak strips tossed in a smoky chipotle glaze, served over fluffy brown rice with charred peppers for a savory, satisfying bite.
INGREDIENTS
4.5 oz flank steak
0.25 cup cooked brown rice
0.5 cup sliced red bell pepper
0.5 cup sliced yellow onion
0 tbsp extra virgin olive oil
1 tbsp chipotle peppers in adobo sauce
0.5 tsp ground cumin
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp chopped fresh cilantro
0.5 medium lime
PREPARATION
Slice the flank steak into thin strips against the grain and season evenly with ground cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the skillet in a single layer and sear for 2-3 minutes until browned and cooked to your preferred level of doneness, then remove from the pan and let rest.
In the same skillet, add the sliced bell peppers and onions, sautéing for 4-5 minutes until they are tender and slightly charred.
Stir the chipotle peppers in adobo sauce into the vegetables, then return the steak to the pan and toss everything together to coat in the smoky sauce.
Place the warm cooked brown rice in a bowl and top with the chipotle steak and vegetable mixture.
Garnish the bowl with freshly chopped cilantro and a squeeze of lime juice before serving.