Double Steak Chipotle Bowl (Homemade)

ethanchlebowski.com

Scott Miller

subheading: Crispy Steak:

Thinly sliced steak: ribeye, NY strip, skirt, or chuck roast*

Sprinkle of salt

Sprinkle of cumin

Sprinkle of chili powder or paprika

Spritz of lime

note: Use about ½ lb or 225 g per serving. These can be sliced and frozen ahead of time, or cooked fresh. Make sure to slice roasts or skirt-style steaks across the grain.

subheading: Mexican Rice (4 servings):

160 g (¾ cup) rice

250 g (1 cup) water

12 g (1 tbsp) chicken bouillon cube or powder

5 g (1 tsp) neutral oil

1 to 2 garlic cloves, finely minced

1 serrano pepper, finely minced

1 Roma tomato, diced

Cilantro Avocado Crema (5 ~50 g servings)

110 g (¾ cup) cvocado

150 g (½ cup) low-fat sour cream

10 g (2 tsp) lime juice

5 g (1 tsp) adobo seasoning

A handful of cilantro

Corn Salsa (4 servings)

2 ears of corn, kernels sliced off

A handful of cilantro stems or leaves, diced

½ shallot, diced

Juice from ½ a lime

Sprinkle of salt

subheading: Other Components:

Pepper jack cheese, grated

Lettuce, thinly sliced

Directions at ethanchlebowski.com

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