Sonoran Steak Bowl

Serves: 2-3
Prep Time: 30 min

Cook Time: 45 min
Calories: ~650-700 per bowl

Bold, smoky, and full of southwestern charm — this bowl is a fiesta of flavors from juicy seasoned steak to grilled veggies and that smoky Chipotle Bitchin’ Sauce magic. Perfect paired with a Mendoza Malbec for that cherry-oaky finish.

Ingredients

For the Bowl:	-
1/2 cup	Spanish Rice
3 oz	Seasoned Steak
1/2 cup	Charro Beans
1	Poblano Pepper
1	Ear of Corn
2	Spring Onions, quartered with stem
1/2	Medium Tomato
1	Grilled Tomato
2 oz	Queso Fresco, cubed
to taste	Fresh Oregano & Cilantro
1/4 cup	Chipotle Bitchin' Sauce
For the spanish rice:	-
1 cup	Long-Grain White Rice
2 cloves	Garlic, minced
1 can	Chunky Tomato Sauce
1 tbsp	Cumin
1 tbsp	Dried Oregano
1 box	Chicken Stock or Broth
For the Charro Beans:	-
1 lb	Pinto or King City Pink Beans'
1/2 tub	Chipotle Bitchin' Sauce
3 slices	Thick-Cut Bacon
1 tbsp	Cumin
1 tbsp	Paprika
2 cloves	Garlic, minced
1	Small White Onion, diced
1	Jalapeno, diced
1	Bay Leaf
For the Seasoned Steak:	-
2-4 lb	Tri-Tip, Flank, or Skirt Steak
1/4 cup	Garlic Powder
1/4 cup	Onion Powder
1/4 cup	Oregano
1/4 cup	Cumin
1 tbsp	Smoked Paprika
1 tbsp	Chipotle Powder
1/4 cup	Flaky Salt (Maldon)

Method

For the Spanish Rice:

Mix all in a tall pot over medium-high heat. Boil, cover, then simmer on low 40 minutes. Fluff and set.

For the Charro Beans:

Cook beans in water with onion skins and pieces for 1-3 hours. Drain, keep 1 cup liquid. Cook bacon till crisp in pan, add onion and jalapeño, cook 5 min. Add spices, then combine with beans and simmer 10 min. Stir in Chipotle Bitchin’ Sauce, simmer another 5-10 min.

For the Seasoned Steak:

Mix spices, rub all over steak. Bring to room temp (dance break!). Grill over live oak, smoker, or your fave grill at 400°F for 25-30 minutes. Rest, then slice thin against the grain.

For the Bowl:

Fire up the grill for corn, poblano, spring onions, tomatoes, and queso fresco — char ’em all to smoky perfection.
Remove corn from the cob, chop tomatoes and poblano, cube the queso fresco.
Layer rice in the bowl bottom. Arrange sliced steak, grilled veggies, cheese cubes, and beans in beautiful sections around the rice.
Dollop Chipotle Bitchin’ Sauce on top, and finish with fresh oregano and cilantro.

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