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Seared Steak Rice Bowl with Homemade Salsa, Roasted Sweet Potatoes, and Spicy Pinto Beans

Once you make this seared steak rice bowl, you’ll never want to get a steak rice bowl from Chipotle again! Topped with roasted sweet potatoes, spicy homemade salsa , and spicy, creamy pinto beans, these rice bowls are hearty, full of spice, and simply delicious.

Although all the individual components of this meal are relatively easy to make, doing them all together puts this meal at an intermediate level! If you plan ahead though, this meal is definitely doable, as long as you prepare yourself for the amount of pots and pans you’ll use!


Serves: 2-3

Cost: $

Skill Level: Intermediate

Time to Make: 1 hour (30 minutes inactive)



1 pound flank or skirt steak

Salt and coarsely ground pepper

2 tablespoons peanut oil


3 roma tomatoes

1 serrano pepper (or jalapeño or red Fresno)

1/4 of a small red onion

Juice of 1 lime

Salt and pepper to taste

1/3 cup loosely packed cilantro leaves


1 teaspoon olive oil

1 14.5-ounce can pinto beans

1/2 cup chicken stock

1 tablespoon sour cream

Salt and pepper to taste

1 teaspoon cayenne powder or a few dashes of your favorite hot sauce


2 sweet potatoes

3/4 of a small red onion (use the remaining red onion from the salsa)

3 ears of corn (Or 1 14.5-ounce can of drained, rinsed corn)

1 tablespoon olive or vegetable oil

Salt and pepper to taste

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon dried oregano


Cooked white rice

Juice of 1 lime

1/4 cup loosely packed cilantro leaves

1 teaspoon cumin

Salt and pepper to taste

1 avocado


Prepare Ingredients: Preheat oven to 400ºF. Prepare the rice according to package instructions and keep warm. Pat the steak dry and chill in the fridge. Drain and rinse the pinto beans.

Prepare the Salsa: Finely chop the Roma tomatoes, serrano pepper, and the red onion. Roughly chop the cilantro leaves. Combine all the ingredients in a bowl with the lime juice and salt and pepper and toss to combine. Cover and chill in the fridge.

Prepare the Roasted Sweet Potatoes: Peel the sweet potatoes and dice into bite-sized cubes. Cut the remaining 3/4 onion into wedges. Peel the cobs of corn and remove any silk. Cut the corn from the cobs. Combine the sweet potatoes, corn, and onion on a baking sheet with the oil and season with the salt, pepper, chili powder, cumin, garlic powder, and oregano and toss to combine. Roast for 30 minutes, tossing once halfway through cooking, until the sweet potatoes are fork tender and the vegetables are beginning to char around the edges. If you haven’t quite finished cooking the rest of the meal by this point, turn the oven to the lowest setting and keep the vegetables warm as you finish up the rest of the recipe.

Prepare the Beans: In a sauce pan, heat 1 teaspoon of olive oil over medium high heat. Add the drained pinto beans and season with salt and pepper. Cook for 4 minutes over medium high, lightly mashing the beans against the edge of the pot with the back of your spoon. Add the chicken stock and bring to a boil, mashing most of the beans (leaving some whole). Cook for 10 minutes until thick. Stir in the cayenne powder and sour cream and reduce heat to low. Cover and keep warm for 10 additional minutes.

Cook the Flank Steak: Season the steak liberally with salt and coarsely ground black pepper. In a cast iron skillet, heat 2 tablespoons of peanut oil over high until very hot and shimmering. Add the flank steak and cook without moving for 4-5 minutes (depending on the thickness of your steak). Adjust the heat as necessary, but try to not fuss with the steak too much as it sears. Flip and cook an additional 4-5 minutes until the steak reaches your desired level of doneness. Remove from heat, tent with foil, and rest for 10 minutes. Once the steak has rested, slice against the grain into strips. If desired, you can cut each slice of steak into cubes.

Finish the Rice: While the steak is resting, finish the rice. Finely chop the 1/4 cup cilantro and toss with the cooked rice. Stir in the lime juice, cumin, salt and pepper.

To Serve: Divide the cooked rice between bowls and top with the seared steak, roasted vegetables, salsa, and creamy pinto beans. Serve with a sliced avocado and additional lime wedges, if desired. Enjoy!

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