1 chipotle pepper + 1 teaspoon adobo sauce
2 1/2 teaspoons ancho chile powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, peeled
1/4 cup vegetable oil
1 pound flank or skirt steak
For the cilantro lime rice:
2 cups cooked brown rice, warm
2 tablespoons fresh lime juice
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
For the corn salsa:
1 (12-ounce) package frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals
1 jalapeno, seeded and chopped
1/2 red onion, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
Add ins:
1 (15 ounce) can black or pinto beans, rinsed, drained, and warmed
Your favorite salsa
Shredded Monterey cheese
Sour cream
Avocadoes or guacamole
Directions:
For the steak:
Combine all the ingredients except the steak in the bowl of a blender or food processor. Blend until very well combined. Place the steak in an airtight container and cover with the chipotle mixture. Seal the container and marinade overnight.
Preheat the grill to 400°F. Grill for about 5 minutes per side, depending on the thickness of the steak, until the steak registers an internal temperature of about 130°F for medium-rare. Remove to a plate and let rest for 5 to 10 minutes before slicing against the grain intro strips. Slice the strips into cubes. Taste and add additional salt if needed.
For the rice:
Place the cooked rice in a medium bowl and toss with the lime juice, vegetable oil, cilantro, and salt. Keep warm until ready to use or refrigerate up to 1 day. Reheat before using.
For the corn salsa:
Combine all the ingredients in a medium bowl. Taste and adjust ingredients and seasoning as needed. Refrigerate until ready to use, up to 1 day.
Divide the rice between four bowls. Top with the warmed beans, steak cubes, corn salsa, and any other desired add ins.