Steak Chipotle Bowl

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Marinate the Steak

In a bowl, mix the chipotle sauce, cumin, smoked paprika, oregano, salt, pepper, minced garlic, olive oil, and lime juice. Add the flank steak to the bowl, ensuring it is well-coated with the marinade. Cover and refrigerate for at least 30 minutes.

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Cook the Rice

Rinse the rice under cold water. In a pot, bring the water to a boil with a pinch of salt. Add the rice, reduce the heat to low, cover, and simmer for 25-30 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

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Cook the Steak

Preheat a grill or a pan over medium-high heat with oil. Cook the marinated steak for about 3-4 minutes on each side for medium-rare, or to your desired doneness. Let the steak rest for 5 minutes, then slice thinly against the grain.

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Assemble the Bowl

In a serving bowl, layer the cooked rice as the base. Add the sliced steak on top of the rice. Arrange the black beans, corn, cherry tomatoes, and red onion around the steak. Add the avocado slices. Sprinkle with fresh cilantro. Serve with a lime wedge on the side if desired.