Honey Chipotle Steak Bowls
Serves 5
Directions
- 1Add adobo sauce, avocado oil, and the seasoning blend (coarse salt, tajin, garlic powder, oregano, black pepper, cumin) into a bowl.
- 2Add trimmed skirt steak to the mixture and let it marinate while you prep everything else.
- 3Peel and dice the russet potatoes into small pieces.
- 4Toss the diced potatoes into boiling water for about 5 minutes.
- 5Drain the potatoes and pat them completely dry.
- 6Place potatoes on a baking sheet, drizzle with avocado oil, and season to taste with Kinder Carne Asada seasoning, Simply Organic Umami Blends Sweet & Smoky, Italian seasoning, and salt.
- 7Toss the potatoes to combine the seasonings.
- 8Bake the potatoes at 400 degrees Fahrenheit (200 degrees Celsius) for 40 minutes.
- 9Take the marinated steak out to the grill or pan fry.
- 10Cook the steak over super high heat for 1.5 minutes on each side until you get a nice char and a perfect medium rare.
- 11Slice the cooked steak.
- 12Combine Greek yogurt, chipotle peppers, adobo sauce, hot sauce, garlic, honey, cilantro stems, salt, and pepper in a blender.
- 13Add about 1 tablespoon of milk or until desired consistency is reached.
- 14Blend until completely smooth.
- 15Assemble your bowls by adding roasted potatoes, sliced steak, and drizzling with the honey chipotle sauce.
Ingredients
- 24 oz skirt steak (trimmed lean)
- 3 tablespoons adobo sauce
- 1 tsp avocado oil
- 1 tablespoon coarse salt
- 1 tsp tajin
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp black pepper
- 0.5 tsp cumin
- 1300 g russet potatoes
- 1 tablespoon avocado oil
- Kinder Carne Asada Seasoning
- Mushroom Umami Blend
- Italian Seasoning
- salt
- 250 g Greek yogurt
- 3 chipotle peppers
- 1 tablespoon adobo sauce
- 1 tsp hot sauce
- 1 tsp garlic
- 2 tsp honey
- 1 handful cilantro stems
- salt
- pepper
- 1 tablespoon milk
Equipment
bowlpotcolanderpaper towelsbaking sheetblender
Tips
- You can use normal potatoes or sweet potatoes, either one works.
- Store frozen and microwave for 4-5 minutes to reheat.
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