Chipotle Blend Olive Oil Southwest Rice Bowl with Grilled Steak

A warm bowl of fluffy rice, smoky grilled steak, charred corn, tender black beans, and crisp toppings brings serious Southwest flavor to the table. The Chipotle Pepper Infused Olive Oil pulls in smoky heat and savory depth, weaving chipotle, pepper, and rich olive oil into every layer of the bowl. It’s an easy, satisfying dinner for a busy weeknight or a relaxed family dinner, and it has that satisfying from-scratch feel people come back for.

Garden Infuzions

Chipotle Blend Olive Oil Southwest Rice Bowl with Grilled Steak

Smoky grilled steak, seasoned rice, black beans, corn, and bright toppings come together in a bold Southwest bowl finished with Chipotle Pepper Infused Olive Oil.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds flank steak
• 2 tablespoons Chipotle Pepper Infused Olive Oil
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 cups cooked white rice
• 1 cup black beans drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes halved
• 1 avocado sliced
• 1/2 cup shredded romaine lettuce
• 1/4 cup diced red onion
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped cilantro
• 1 lime cut into wedges

Equipment

• 1 Grill or grill pan For cooking the steak
• 1 Mixing bowl For seasoning the steak
• 1 Cutting board For resting and slicing steak
• 2 skillet or small saucepan For warming rice and beans
• 1 Chef’s knife For slicing vegetables and steak

Method

 

Instructions

1. 1. Pat the steak dry and place it in a shallow dish.
2. 2. Whisk together 1 tablespoon of the Chipotle Pepper Infused Olive Oil, lime juice, salt, black pepper, and cumin, then rub the mixture over the steak.
3. 3. Let the steak sit at room temperature for 15 minutes while you prepare the bowl ingredients.
4. 4. Heat a grill or grill pan over medium-high heat until hot.
5. 5. Grill the steak for 4 to 5 minutes per side for medium-rare, or cook to your preferred doneness.
6. 6. Transfer the steak to a cutting board and rest it for 5 to 10 minutes.
7. 7. Warm the rice, black beans, and corn in separate small pans or in the microwave until hot.
8. 8. Slice the steak thinly against the grain.
9. 9. Divide the rice among four bowls and top with black beans, corn, tomatoes, lettuce, avocado, red onion, and sliced steak.
10. 10. Drizzle the remaining Chipotle Pepper Infused Olive Oil over the bowls and finish with cotija cheese, cilantro, and lime wedges.

Notes

For the best flavor, slice the steak against the grain and drizzle the olive oil right before serving. If you want a little extra heat, add a pinch of chili flakes to the bowl toppings.

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Recipe Tips

Let the steak rest before slicing so the juices settle back into the meat. Warm the rice and beans before building the bowls so every layer tastes fresh and hot. Add the olive oil at the end for the brightest chipotle flavor.

Serving Suggestions

Serve these bowls with lime wedges, chopped cilantro, sliced avocado, or a spoonful of salsa on the side. They also work well with warm tortillas or a simple green salad.

Storage

Store the rice, steak, beans, and toppings in separate airtight containers in the refrigerator for up to 3 days. Reheat the rice, beans, and steak gently before assembling fresh bowls.

Variations

Swap the steak for grilled chicken or roasted vegetables, use brown rice instead of white rice, or add pickled onions for extra bite. You can also turn the bowl into a salad by serving everything over chopped romaine.

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