Chipotle Steak Rice Bowls (05.19.15)

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  • 1 tsp. dried oregano
  • 1 tsp. cumin, divided
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 2 teaspoons vegetable oil
  • 2 teaspoons chipotle hot sauce
  • 1 pound steak strips
  • 2 15-oz. cans black beans, rinsed and drained
  • 2 cups corn
  • 3 cups rice, cooked
  • 1/4 cup cilantro
  • 4 green onions, chopped
  • 1/4 cup sesame seeds
  • 1 lime, sliced into wedges

Combine oregano, half of the cumin, garlic and onion powder, oil, hot sauce, salt and pepper in a large, sealable plastic bag with steak slices. Shake bag; marinate in the refrigerator for at least an hour.

Heat a large skillet to medium-high heat. Cook steak to desired doneness. Remove from pan; keep warm. Bring the same pan up to medium heat. Add beans, corn, rice and remaining cumin. Saute for 3-4 minutes. Serve in bowls with some of the rice mixture, top with some of the steak. Garnish each bowl with cilantro, onions, sesame seeds and a lime wedge. Serve with chipotle hot sauce.