Go Back
A close-up overhead shot of a healthy steak bowl, showcasing the perfectly grilled slices of steak and fresh avocado.

Grilled Steak Bowl with Chipotle-Lime Crema

This Grilled Steak Bowl is a healthy, flavorful, and easy-to-make meal. Featuring juicy marinated steak, fresh toppings, and a zesty chipotle-lime crema, it's perfect for a satisfying weeknight dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak or sirloin steak
  • 1/4 cup olive oil
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 limes, juiced
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 cup Greek yogurt or sour cream
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from the can
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • 4 cups cooked cilantro-lime rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1.5 cups corn salsa store-bought or homemade
  • 2 avocados, sliced
  • 1 cup pico de gallo
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Equipment

  • 1 Grill
  • 2 Mixing Bowls
  • 1 Cutting Board

Method
 

  1. In a bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, smoked paprika, cumin, and black pepper. Place the steak in a shallow dish or a zip-top bag, pour the marinade over it, and ensure it's fully coated. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. While the steak marinates, prepare your toppings. Cook your rice, rinse the beans, and slice the avocado. For the crema, combine the Greek yogurt, minced chipotle peppers, adobo sauce, lime juice, and salt in a small bowl. Stir until smooth.
  3. Preheat your grill to medium-high heat. Remove the steak from the marinade, letting any excess drip off. Grill for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. Let the steak rest on a cutting board for 10 minutes before slicing it thinly against the grain.
  4. Start with a base of cilantro-lime rice. Top with the sliced grilled steak, black beans, corn salsa, avocado slices, and pico de gallo. Drizzle generously with the chipotle-lime crema, garnish with fresh cilantro, and serve with a lime wedge on the side.

Notes

Don't Skip the Rest: Letting the steak rest is crucial. It allows the juices to redistribute, resulting in a much more tender and flavorful piece of meat.
Slice Against the Grain: Always slice flank or skirt steak against the grain. This shortens the muscle fibers, making the meat easier to chew.
Get a Good Sear: Ensure your grill is hot before adding the steak. This creates a beautiful crust and locks in the juices.