Chipotle-Style Steak Taco Bowls Recipe with Cilantro Lime Rice

Chipotle Style Steak Taco Bowls

Ingredients

For the Steak

• 4 tbsp avocado oil, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• 2 tbsp fresh lime juice (about 1 lime)
• ¼ cup salsa verde
• ¼ cup beef broth
• 2 lb skirt steak or flap steak, trimmed and patted dry
• 1 tsp kosher salt
• ½ tsp black pepper

For the Pepita Scallion Dressing

• ½ cup toasted pepitas
• 1 jalapeño, seeds removed for less heat
• 4 scallions, white and green parts, roughly chopped
• 3 garlic cloves, peeled
• 1½ cups packed cilantro, roughly chopped (plus more for garnish)
• 2 tbsp red wine vinegar
• 3 tbsp fresh lime juice (about 1 lime)
• 3 tbsp fresh orange juice (about ½ orange)
• 1 tsp kosher salt
• ¼ cup extra virgin olive oil
• 2–3 tbsp warm water, plus more as needed to adjust texture

For the Peppers and Onions

• 2 tbsp avocado oil
• 1 small white onion, sliced thin
• 3 bell peppers (red, orange, yellow), de-ribbed and sliced thin
• 2 tbsp fresh lime juice
• ½ tsp kosher salt

For the Salad

• 1 large head romaine, chopped
• 6 cups finely shredded red and green cabbage
• 1 large shallot, very thinly sliced
• ¼ cup toasted pepitas
• 2 avocados, diced

For Serving

• Lime wedges
• Pickled onions (optional)

Instructions

Prepare the Steak

1. In the bottom of a slow cooker, whisk together 2 tablespoons of avocado oil, garlic powder, onion powder, chipotle chili powder, ground cumin, lime juice, salsa verde, and beef broth until smooth. Set aside.
2. Heat the remaining 2 tablespoons of avocado oil in a large skillet over medium-high heat. Season both sides of the steak with salt and pepper. When the oil is hot, sear the steak until golden brown, about 3 minutes per side.
3. Transfer the seared steak to the slow cooker and nestle it into the sauce. Cover and cook on high for 6 hours or low for 8–10 hours.
4. When the steak is done, shred it with two forks and leave it in the slow cooker on warm while you finish the other components.

Make the Pepita Scallion Dressing

1. In a high-speed blender or food processor, pulse the pepitas, jalapeño, scallions, and garlic until finely crumbled.
2. Add cilantro, red wine vinegar, lime juice, orange juice, and salt. Pulse until mostly smooth.
3. With the motor running on low to medium, stream in the olive oil until fully emulsified. If needed, add warm water one tablespoon at a time to reach a saucy, slightly thinner-than-pesto consistency. Refrigerate until ready to use.

Cook the Peppers and Onions

1. Heat 2 tablespoons avocado oil in a large cast-iron or heavy skillet over medium-high heat. Add the sliced onion and bell peppers and season with ½ tsp kosher salt.
2. Sauté, tossing so the peppers pick up flavor from the pan, about 5–7 minutes until softened. Add 2 tablespoons fresh lime juice to deglaze the pan, toss, then keep warm.

Assemble the Salad and Bowls

1. In a large bowl, add the shredded cabbage and spoon in about 1 tablespoon of the pepita scallion dressing. Use tongs to massage the dressing into the cabbage to slightly soften and flavor it.
2. Add chopped romaine and sliced shallot, toss again. Stir in ¼ cup toasted pepitas and additional dressing as needed so the greens are well coated.
3. Divide the dressed greens among bowls. Top each portion with sautéed peppers and shredded steak. Garnish with diced avocado, cilantro, lime wedges, and pickled onions if using. Serve extra dressing on the side.

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