Adobo Ranch Steak Taco Bowl Recipe
Prep Time:
2 hours, 45 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons minced chipotle pepper in adobo
  • ¼ cup orange juice
  • 4 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 3 garlic cloves, peeled and minced
  • ¼ cup minced yellow onion
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon dried oregano
  • 2 pounds skirt steak, portioned into 4 pieces
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • 5 ounces salad greens
  • 2 cups cooked yellow rice
  • 1 cup halved cherry tomatoes
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • ½ cup sliced pickled red onions
  • ½ cup grated cheddar cheese
  • ½ cup fresh cilantro leaves
  • ½ cup crushed plantain chips
Directions
  1. Place the chipotle peppers, orange juice, olive oil, lime juice, vinegar, honey, garlic, onion, cumin, salt, and oregano in a medium bowl, and whisk to combine the marinade.
  2. Remove 2 tablespoons of the marinade from the bowl and set it aside to be used for the dressing.
  3. Place the skirt steak pieces in a zipper baggie or casserole dish, cover with the larger portion of the marinade, and refrigerate for 2 hours.
  4. While the steak is marinating, place the mayonnaise, sour cream, chopped cilantro, and the reserved marinade in another medium bowl.
  5. Whisk to combine the dressing and refrigerate until ready to serve.
  6. Once the steak has marinated, remove it from the baggie, and set it aside to rest at room temperature for 10 minutes.
  7. Preheat either a grill or a grill pan over medium-high heat.
  8. Once hot, grill the steak pieces for 6 to 8 minutes, flipping halfway through, for medium-rare (130 F to 135 F internal temperature).
  9. Remove the steak from the grill and set it aside to rest for 15 minutes.
  10. Once rested, thinly slice the steak.
  11. To assemble, divide the salad greens, yellow rice, tomatoes, black beans, corn, pickled onion, cheddar, and cilantro between bowls.
  12. Divide the steak slices between the bowls.
  13. Sprinkle the bowls with crushed plantain chips and serve with the dressing on the side.