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Easy Steak Nourish Bowl with Chipotle Lime Recipe for Superbowl Party

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A quick and easy nourish bowl featuring juicy skirt or flank steak with a smoky chipotle lime dressing, fresh greens, quinoa, and crunchy seeds. Perfect for Superbowl parties or wholesome weeknight dinners.

Ingredients

Scale
  • 1 lb skirt steak or flank steak (choose well-marbled for juiciness)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/4 cup Greek yogurt (plain; can substitute dairy-free coconut yogurt)
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tbsp honey or maple syrup
  • 1 clove garlic, minced
  • Salt to taste
  • 4 cups mixed greens (baby spinach, arugula, or spring mix)
  • 1 cup cooked quinoa or brown rice
  • 1 ripe avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup corn kernels (fresh, canned, or thawed frozen)
  • 2 tbsp pumpkin seeds or pepitas
  • Fresh cilantro for garnish (optional)

Instructions

  1. Pat the steak dry with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture all over the steak. Let it sit at room temperature for 10-15 minutes.
  2. If not already cooked, rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan, bring to boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside to cool slightly.
  3. In a small bowl, whisk together Greek yogurt, finely chopped chipotle peppers, lime juice, honey, minced garlic, and a pinch of salt. Taste and adjust heat or sweetness as needed. Chill in the fridge.
  4. Heat a cast iron skillet over medium-high heat until very hot (about 3-5 minutes). Place steak in pan and sear without moving for about 3-4 minutes per side for medium-rare (internal temp 130-135°F). Adjust time for thickness or doneness preference.
  5. Transfer steak to a cutting board and tent with foil. Let it rest for 5-7 minutes.
  6. While steak rests, toss mixed greens, cherry tomatoes, red onion, corn, and pumpkin seeds in a large bowl. Add cooked quinoa or rice and gently mix.
  7. Slice steak thinly against the grain into bite-sized strips.
  8. Divide the salad and grain mixture into bowls. Top with sliced steak and avocado slices. Drizzle generously with chipotle lime dressing. Garnish with fresh cilantro if desired.
  9. Serve immediately to enjoy the juicy steak and crisp veggies with creamy dressing.

Notes

Let steak come to room temperature before cooking for even cooking. Rest steak after cooking to lock in juices. Slice steak against the grain for tenderness. Dressing can be made a day ahead. Store dressing separately to avoid soggy greens. Use firm avocados to prevent mushiness. Adjust chipotle peppers to control heat.

Nutrition

Keywords: steak nourish bowl, chipotle lime dressing, Superbowl recipe, quick dinner, healthy bowl, quinoa bowl, easy steak recipe

Find it online: https://avabowls.com/easy-steak-nourish-bowl-with-chipotle-lime-recipe-for-superbowl-party/