what kate ate

what you’ll need

for the steak and marinade

• 1/2 of a 7 oz can of chipotles in adobo sauce (i misread this the last time and used the whole can and its just a little spicier so thats cool)
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp oregano
• 1 tsp salt
• 1/4 cup chopped red onion
• 3 garlic cloves
• 1/4 cup lime juice
• 1.5 lbs skirt steak

for the rest of the bowl (you can freestyle on this part but this is what i do)

• 1 cup dry rice, cooked
• 1 romaine heart
• 1/4 cup guac, homemade (my recipe here) or store-bought
• 1/4 cup pico, homemade (my recipe here) or store-bought
• 1 dollop of greek yogurt (as sour cream- or you could use sour cream if you’re not fiending for every gram of protein)

instructions

1. Combine all marinade ingredients together in a blender and process until smooth.
2. Using a fork, poke some holes into the steak for better sauce penetration 😉
3. Add the blended marinade and the steak to a ziploc bag or tupperware for at least 30 minutes before cooking.
4. Cook steak to desired doneness and combine with other fav toppings and enjoy!

macros (estimate) & notes