Grilled Chipotle Steak Fajita Bowls
MAKES 4 SERVINGS
I guess now is a bad time to let you know that Chipotle is one of the most migraine-safe fast food chains out there. Hopefully you haven’t thrown this book down on the floor as you make a beeline for the door. But if you’re looking to make your own chipotle-spiced burrito bowl at home, this is the recipe for you! My secret for the best marinated flank steak is to use tart cherry juice in the marinade. It’s a nice substitute for the citrus juices you see in most other recipes, and in my opinion, it tastes even better. You could easily use this meat for tacos if you’re not in a bowl mood.
CHIPOTLE STEAK
¼ cup tart cherry juice
2 tablespoons olive oil
1 tablespoon distilled white vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chipotle chile powder
1 teaspoon kosher salt
¾ teaspoon dried oregano
1½ pounds flank steak
BOWL COMPONENTS
Shredded or leaf lettuce
Hot cooked cauliflower rice or brown rice
Sautéed bell peppers and shallots
Mexican-Style Black Beans (page 187)
Cooked corn kernels
Crumbled queso fresco
Quick Tomato Salsa or Charred Salsa Verde (page 83)
Chopped fresh cilantro
Sliced jalapeños
To make the Chipotle Steak, in a large locking plastic bag, combine the cherry juice, olive oil, vinegar, garlic, cumin, chipotle powder, salt, and oregano. Score the steak by making very shallow cuts into the meat in a cross-hatch pattern. Place the flank steak inside the bag, moving it around so it’s fully coated, and seal the bag. Let the steak marinate for at least 30 minutes or up to 24 hours. (If you’re only marinating for 30 minutes, leave it out at room temperature, but if you’re marinating for longer, place it in the fridge. The steak should be left out at room temperature for 30 minutes before grilling.)
Preheat the grill to 425–450°F or a grill pan medium-high heat. Remove the steak from the marinade and place it on the grill directly over the heat until well marked with grill marks, about 5 minutes on the first side, then flip and grill for about 5 minutes on the other side for medium-rare. Adjust the cooking time to your liking. Remove the steak from the grill, cover with foil, and allow to rest for about 10 minutes before slicing.
When you’re ready to serve, thinly slice the flank steak across the grain. Across the grain is important because it shortens the meat fibers and makes a tougher cut of meat more tender to chew. Build the bowls to your liking, layering your ingredients of choice in the bowls and topping with sliced flank steak.
