A copycat Chipotle steak bowl featuring cilantro-lime rice, carne asada filet mignon (or other protein), black beans, pico de gallo, roasted corn, guacamole, and a homemade honey balsamic vinaigrette.
For the Steak: Season generously with salt, black pepper, 1 tsp cumin, 1 tsp garlic powder, 1 tsp smoked paprika, and a squeeze of lime. Grill or pan-sear to your liking. Rest, then slice.
For the Cilantro-Lime Rice: In a bowl, mix 2 cups cooked white rice with 2 tbsp lime juice, the zest of 1 lime, ¼ cup chopped cilantro, and salt to taste. Mix while the rice is warm.
For the Black Beans: Simmer 1 can drained black beans with ½ tsp cumin, ½ tsp garlic powder, salt to taste, and a splash of water for 5–7 minutes.
For the Roasted Corn: Toss fresh or frozen corn with olive oil and salt. Roast or sauté until lightly charred.
For the Pico de Gallo: Dice tomatoes, onion, optional jalapeño, and cilantro. Combine with lime juice and salt.
For the Guacamole: Mash ripe avocados with lime juice and salt. Optionally, mix in diced onion and cilantro.
For the Chipotle Honey Vinaigrette: In a blender, combine 3 tbsp balsamic vinegar, 2 tbsp honey, 2 tbsp chipotle adobo sauce, 1 clove garlic, 1 tsp oregano, ½ tsp cumin, ¾ tsp salt, ¼ tsp black pepper, and 2-3 tbsp water. Blend everything except the neutral oil, then slowly stream in ¾ cup neutral oil while blending until emulsified. Thin with additional water if needed.
To Assemble the Bowl: Combine the steak, cilantro-lime rice, black beans, roasted corn, pico de gallo, guacamole, and drizzle generously with the Chipotle Honey Vinaigrette.
