Steak Bowls with Poblanos, Cilantro Cauliflower Rice, and Creamy Chipotle Sauce

5 from 1 vote

Steak Bowls with Poblanos, Cilantro Cauliflower Rice, and Creamy Chipotle Sauce

This flavorful Mexican-inspired beef dish makes a more sophisticated taco or burrito bowl. Serve with cauliflower or kelp noodle rice and a creamy, smoky sauce.

Course Main Course

Cuisine Mexican

Keyword beef, cauliflower, chipotle, cilantro, dairy-free, dinner, egg-free, lunch, main, mexican, nightshade-free, nut-free, poblano

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 461kcal

Author Jenny Ross

Ingredients

Beef

1 teaspoon salt
1 teaspoon chili powder omit for nightshade-free
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika omit for nightshade-free
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 cup monk fruit golden
1/2 tablespoon lime juice
2 pounds sirloin steak flap meat cut into 2-inch pieces
fresh cilantro to serve

Poblanos and Red Onions

1 tablespoon avocado oil
3 poblanos stems and seeds removed, sliced into strips, omit for nightshade-free (a nice swap/variant is to use sliced fennel)
1 red onion sliced thin
salt to taste

Cilantro Lime Cauliflower Rice

1/2 tablespoon avocado oil
1 1/2 cups cauliflower rice or kelp noodle rice
1/4 cup cilantro minced
1 tablespoon lime juice
salt and pepper to taste

Creamy Chipotle Sauce (omit for nightshade-free)

1/2 cup sour cream or mayonnaise for dairy-free
1 chipotle in adobo with 2 tablespoons of sauce from the can
1/4-1/2 teaspoon salt

Get Recipe Ingredients

Instructions

Toss the steak with the salt, chili, cumin, onion powder, smoked paprika, garlic powder, and oregano. Set aside. Heat a large pan over medium high heat and when hot, add the oil. When the oil is shimmering, add the steak and brown on all sides and cook to desired doneness, about 8 minutes total for medium-rare. Remove from pan and set aside. Add the monk fruit, lime juice and cook until syrupy.
Heat the oil in a large pan over medium high heat. Add the cauliflower rice and stir to combine. Cook, uncovered, stirring often for another 5-10 minutes until the cauliflower is tender and little to no liquid remains.
Off heat, squeeze lime juice over top and sprinkle with chopped cilantro. Stir to combine and serve.
While the cauliflower cooks, prepare the chipotle sauce. Add all ingredients to a blender (start with 1/4 teaspoon salt). Process until completely smooth. Taste and add more salt, if desired.
Serve the beef with the cauliflower and poblanos along side with the chipotle sauce drizzled over top and a bit more cilantro, if desired.

Notes

I like to puree the chipotle in adobos with the liquid from the can. Seeds can be strained out if you like a smooth paste. Anything you don’t use for the recipe can be frozen in a ziplock bag (if you freeze it in a sheet, you can simply snap off what you want for the next use) or in ice cube trays (transfer frozen cubes to a freezer safe container for freshness) for easy future use.

Nutrition without chipotle sauce: Calories: 403 cal, Carbs: 11g, Fiber: 3g, Fat: 16g, Protein: 52g

Nutrition without cauliflower rice: Calories: 444 cal, Carbs: 9g, Fiber: 3g, Fat: 22g, Protein: 52g

Nutrition for steak and chipotle sauce: Calories: 369 cal, Carbs: 2g, Fiber: 1g, Fat: 16g, Protein: 50g

Nutrition for steak alone: Calories: 311 cal, Carbs: 1g, Fiber: 1g, Fat: 11g, Protein: 50g

Nutrition