YOUR SOLIN GENERATED RECIPE
Chipotle Queso Steak and Rice Bowl
Pan-seared grass-fed steak strips tossed with sautéed peppers and onions over fluffy rice, drizzled with a smoky, velvety chipotle cheese sauce.
INGREDIENTS
5 oz Grass-fed flank steak
0.33 cup Cooked white basmati rice
1 tsp Avocado oil
0.5 cup Bell peppers
0.25 cup Red onion
2 tbsp Plain Greek yogurt
0.5 oz Sharp cheddar cheese
1 tsp Chipotle peppers in adobo sauce
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh cilantro
PREPARATION
Slice the flank steak against the grain into thin strips and season evenly with sea salt, black pepper, and garlic powder.
Heat a cast-iron skillet over medium-high heat with the avocado oil until shimmering.
Sear the steak strips for 2-3 minutes per side until a golden-brown crust forms and they reach your desired level of doneness, then remove from the pan and let rest.
In the same skillet, add the sliced bell peppers and red onion, sautéing for 4-5 minutes until tender-crisp and slightly charred.
While the vegetables cook, prepare the queso by combining the Greek yogurt, shredded cheddar, and minced chipotle in a small saucepan over low heat, whisking constantly until the cheese is just melted and the sauce is smooth.
Assemble the bowl by placing the warm cooked rice at the base, topping with the seared steak and sautéed vegetables.
Drizzle the warm chipotle queso over the top and garnish with freshly chopped cilantro before serving.