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Chipotle Style Steak Taco Bowls
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5 from 6 votes

Chipotle Style Steak Taco Bowls

Servings: 4
Author: Alex Snodgrass

Ingredients

For the Steak:

  • 4 tablespoons avocado oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1/4 cup salsa verde
  • 1/4 cup beef broth
  • 2 pounds skirt steak or flap steak, trimmed of excess fat and patted dry
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Pepita Scallion Dressing:

  • 1/2 cup toasted pepitas
  • 1 jalapeño pepper (seeds removed for less heat)
  • 4 scallions, white and light green parts only, roughly chopped
  • 3 garlic cloves, peeled
  • 1½ cups packed fresh cilantro leaves, roughly chopped, plus more for garnish
  • 2 tablespoons red wine vinegar
  • 3 tablespoons fresh lime juice (from about 1 lime)
  • 3 tablespoons fresh orange juice (from about 1/2 orange)
  • 1 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 2-3 tablespoons warm water, plus more as needed

For the Peppers and Onions:

  • 2 tablespoons avocado oil
  • 1 small white onion, thinly sliced
  • 3 bell peppers, red, orange, and yellow, de-ribbed and thinly sliced
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1/2 teaspoon kosher salt

For the Salad:

  • 1 large head romaine, chopped
  • 6 cups finely shredded red and green cabbage
  • 1 large shallot, thinly sliced
  • 1/4 cup toasted pepitas
  • 2 avocados, diced

For Serving:

  • Lime wedges
  • Pickled onions (optional)

Instructions

Prepare the Steak:

  • In the bottom of a crockpot, whisk together 2 tablespoons of the avocado oil, garlic powder, onion powder, chipotle chili powder, ground cumin, lime juice, salsa verde and beef broth until smooth. Set aside.
  • In a large skillet over medium-high heat, heat the remaining 2 tablespoons of avocado oil. Season both sides of the steak with salt and pepper. When the oil is hot, sear both sides of the steak until a golden brown, about 3 minutes per side. Transfer the browned steak into the crockpot and nestle into the sauce. Seal the lid on your crockpot and cook on high for 6 hours, or low for 8 to 10 hours.
  • When the cook time is complete, using two forks, shred the meat. Leave in the crockpot on warm while you prepare the rest of the bowls.

Make the Pepita Scallion Dressing:

  • In a high-speed blender, or food processor, add the pepitas, jalapeño, green onions, and garlic. Pulse for about 30 seconds until you have a fine crumb. Add in the cilantro, red wine vinegar, lime juice, orange juice, and salt. Pulse until the mixture is mostly smooth. With the motor running on low-medium, stream in the olive oil. Blend until completely smooth. If the blender needs a bit of help, slowly stream in warm water in tablespoon increments until the desired texture is reached. It will be a bit thinner than a pesto, but still textured. Refrigerate until ready to serve.

Cook the Veggies:

  • In a large cast iron pan, heat the avocado oil over medium-high heat. Add the onion and bell pepper and season with salt. Sauté, tossing the peppers so they pick up the seasoning from the steak. Cook for about 5-7 minutes until soft. Add the lime juice to deglaze the pan, tossing to combine. Set aside and cover to keep warm.

Assemble the Salad:

  • In a large mixing bowl add the shredded cabbage. Spoon in about a tablespoon of dressing. Using tongs, massage the dressing into the cabbage to break it down a bit. Add the romaine and shallots and toss again. Toss in the pepitas and a bit more dressing, mixing until all the greens are well coated.
  • To serve, divide the greens evenly amongst 4 bowls. Top with an equal amount of peppers and steak. Garnish with avocado, lime juice, and cilantro.