Chipotle Steak Taco Bowls Recipe: Full of flavor, these Chipotle Steak Taco Bowls are ideal for meal prep for the next week or as a weekday dinner.
Flavorful sauces and a pantry full of seasonings are essential to make homemade meals taste more like those from your favorite restaurants, whether you’re following a Whole30 or simply attempting to cook more at home in the new year. The Pepita Scallion Dressing, a combination of pesto and jalapeño crema, is the distinctive sauce here. It elevates this bowl to a new level and, if you have any leftover, works well as a dip with fresh vegetables.
Chipotle Steak Taco Bowls Recipe
If you’re not doing a Whole30 or eating paleo, rice would also be great addition to these Chipotle Style Steak Taco Bowls.
Also, don’t let this ingredient list intimidate you! While there are a few components, you’re only cooking the steak and the peppers, making this very weeknight-friendly. You can also prep the Pepita Scallion Dressing up to a week in advance and chop the veggies ahead of time to make this come together even faster. All components stay well in the fridge and can be assembled for dinner or for weekday lunches.
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 of excess fat and patted dry
- 1 tsp. kosher salt
- ½ tsp. black pepper
for the pepita scallion dressing:
- ½ cup toasted pepitas
- 1 jalapeño seed removed for less heat
- 3 cloves garlic – peeled
- 1 ½ cups packed cilantro – roughly chopped plus more for garnish
- 2 Tbsp. red wine vinegar
- 3 Tbsp. fresh lime juice – about the juice of one lime
- 3 Tbsp. fresh orange juice – about the juice of half an orange
- 1 tsp. Kosher salt
- 1/4 cup extra virgin olive oil
- 2-3 tablespoons warm water, plus more as needed.
for the peppers and onions
- 2 Tbsp. avocado oil
- 1 small white onion – sliced thin
- 3 bell peppers red, orange, and 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:
- Combine 2 tablespoons of avocado oil, ground cumin, chipotle chili powder, onion powder, garlic powder, salsa verde, lime juice, and beef broth in the bottom of a slow cooker. Whisk until smooth. Put aside.
- Heat the remaining 2 tablespoons of avocado oil in a big skillet over medium-high heat. Sprinkle salt and pepper on the steak’s two sides. Once the oil is heated, sear the steak for three minutes on each side, or until it turns golden brown. Place the browned steak into the crockpot so that it is submerged in the sauce. Close the crockpot lid and cook for 6 hours on high or 8 to 10 hours on low.
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Make the pepita scallion dressing:
- Put the green onions, garlic, jalapeño, and pepitas in a food processor or high-speed blender. After about 30 seconds, pulse until a fine crumb forms. Add the orange juice, lime juice, cilantro, red wine vinegar, and salt. Once the mixture is largely smooth, pulse it. Olive oil should be poured in when the motor is operating on low to medium. The process is very smooth. Add warm water to the blender gradually in tablespoon-sized increments until the desired texture is achieved, if the blender needs a little extra help. Though not as thick as a pesto, it will still have texture. Keep chilled until you’re ready to serve.
Cook the veggies:
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Heat the avocado oil in a large cast-iron pan over medium-high heat. Add the bell pepper and onion, then season with salt. While sautéing, stir the peppers to ensure they absorb the flavor from the meat. Cook until tender, 5 to 7 minutes. To deglaze the pan, add the lime juice and toss to mix. Place aside and cover to maintain warmth.
- Shredded cabbage should be added to a large mixing basin. Add a spoonful or so of dressing with a spoon. Break up the dressing a little by massaging it into the cabbage with tongs. Toss again after adding the shallots and romaine. Add the pepitas and a small amount of additional dressing to the greens and toss until thoroughly covered.
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To serve, divide the greens evenly amongst 4 bowls. Top with an equal amount of peppers and steak. Garnish with avocado, lime juice, and cilantro. Enjoy!