Meal-Prep Chipotle Steak Burrito Bowls

Serves 5 · 20 min prep · 15 min cook

Ingredients

• 1.75 lb flank steak or sirloin
• 2 peppers + 1 tbsp sauce chipotle peppers in adobo sauce
• 3 tbsp lime juice
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.5 tsp salt
• 3/4 tsp black pepper
• 2 tbsp olive oil
• 4 cups cooked cilantro-lime rice
• 1 can (15 oz) black beans rinsed and drained
• 1.5 cups corn kernels fresh or frozen
• 3 cups romaine or shredded lettuce
• 1.5 cups pico de gallo or diced tomato
• 2 medium avocado sliced or guacamole
• 3/4 cup plain Greek yogurt or sour cream
• 1/2 cup chopped fresh cilantro

Instructions

1. 1In a blender or small food processor combine chipotle peppers, adobo sauce, lime juice, cumin, smoked paprika, garlic powder, salt, black pepper, and olive oil; blend into a smooth marinade.
2. 2Place steak in a shallow dish or zip bag and coat thoroughly with the marinade. Marinate at room temperature 15 minutes or refrigerate up to 4 hours.
3. 3Heat a large cast-iron skillet or grill pan over high heat until very hot.
4. 4Remove steak from marinade, letting excess drip off, and sear 4–5 minutes per side for medium-rare (135°F) or to preferred doneness.
5. 5Transfer steak to a cutting board, tent loosely with foil, and rest 8–10 minutes.
6. 6While steak rests, warm the black beans and corn together in a small saucepan or microwave until hot.
7. 7Slice the steak thinly against the grain.
8. 8Portion cilantro-lime rice into 5 meal-prep containers. Top each with sliced steak, black beans and corn, lettuce, pico de gallo, avocado, a dollop of Greek yogurt, and cilantro.
9. 9Let bowls cool completely before sealing lids if prepping ahead. Refrigerate up to 4 days.
10. 10Reheat steak and rice portions gently; keep cold toppings separate until serving for best texture.