Southwest Flank Steak + Veggie Bowls with Honey Cilantro Vinaigrette

SONY DSCI’m inventing a thing.  It’s called a Chorder.  Oh, funny you asked, my personal, dilluted-brain dictionary just happened to create a definition



  1.  your own personalized Chipotle order

I’m going to Chipotle for dinner because I’ve been craving my Chorder

2.   your preferred meal of choice from Chipotle

Do you get something different each time you go to Chipotle or do you have a Chorder?


  1.  the act of ordering your own personalized favorite meal from Chipotle

Honey, please stop screaming in my face, I’m trying to Chorder

It’s a thing.  Do you have one?  I have mine.

This didn’t just happen overnight, friends.  It was work, trial and error, to finally establish my Chorder.  You too?  There  was a tricky period of time where I had to experiment to reach the final destination of Chorder perfection.  All of those different options at Chipotle can really mess with a gal.

The burritos just straight up scare me…so I avoided that route all together.  I tried the tacos.  Good…really good.  But too filling…and the shells just get in the way of all the goodies inside for me.

The burrito bowl?  Solid.  Super solid.  This was actually my go-to for some time.  Light rice extra veg (see, Chorderers also have Chorder lingo).

And the salad?  Absolutely love it. The dressing is bomb.  But just a bit too much romaine for my liking.  All of these twists and turns in Chipotle events are what led me to Chorder success.

And now, I’m just bursting at the seams to share with you my Chorder:

Burrito Bowl with Chicken

No rice.

No Beans.

Extra Grilled Veggies.


Corn salsa.



Chipotle Honey Vinaigrette.

Thank you, uh huh, buh-bye.

It’s basically a cross between the bowl and the salad.  A perfect blend.

Want to tell me yours?  It’s only fair..


So what I’ve been trying to get at all along here is that this Southwest Flank Steak Veggie bowl was totally inspired by my Chorder.  The flavors are reminiscent.  The vinaigrette is SPECTACULARLY similar.  It’s a total wakeup call for the tastebuds but with much fewer ingredients to prepare.


I opted for steak because it’s what I was craving at the time and man…out-of-this-world.  Tender, sweet and smokey with the perfect sear.  And those veggies.


You’re going to love this one, guys.  And it’s perfectly adjustable to suit your tastes…eliminate what you dislike and add what you love.  Chorder away!

Southwest Flank Steak + Veggie Bowls with Honey Cilantro Vinaigrette

note:  Chipotle Chili Powder can be found in the spice section of most markets.  It’s got a bit of heat, but not overboard in my opinion, and is very smokey.  Here is the one I use.

Inspired by this recipe


For the Marinade:

1/2  Cup Fresh Orange Juice

1/4 Cup Fresh Lime Juice

1/4  Cup Olive Oil

2 Cloves Garlic, grated or pressed

2 Teaspoons Chipotle Chili Powder

1 Teaspoon Kosher Salt

1/2 Teaspoon Ground Cumin

Handful of Cilantro Leaves, chopped

1.5-2 Pounds Flank Steak

For the Honey Cilantro Vinaigrette:

1/3 Cup Red Wine Vinegar

1/3 Cup Extra Virgin Olive Oil

3 Tablespoons Honey

1 Tablespoon Lime Juice

1 Teaspoon Dijon Mustard

1/4 Teaspoon Kosher Salt

Handful of Cilantro Leaves, chopped

For the Bowls:

1 Red Bell Pepper, cored and sliced

1 Yellow Bell Pepper, cored and sliced

1 White Onion, halved and sliced

Romaine Lettuce, chopped

Avocado, sliced


For the Marinade:

Whisk all ingredients together in a bowl.  Pour into a resealable plastic bag, add the flank steak, release the air and seal tight to shut.  Let marinate in the refrigerator for 3-6 hours.

For the Honey Cilantro Vinaigrette:

Add all ingredients to a mason jar or other jar with a tight fitting lid and shake well until combined.  Alternately, whisk all ingredients in a bowl until well combined.  Can be made ahead and stored in the refrigerator for up to 2 days.

For the Bowls:

Preheat oven to 400 and remove the steak from the refrigerator about 30 minutes before cooking if you are able.  Heat an oven safe skillet over high heat.  Remove the flank steak from the marinated and place in the skillet (I do not need to add oil to the pan because I use my cast iron skillet, add high-heat cooking oil if you are not using cast iron to prevent sticking).  Cook for 2-3 minutes or until a nice crust begins to form.  Flip the steak over and cook for 2 additional minutes on the other side.  Scatter the peppers and onion in the hot pan around the steak and transfer the pan to the oven.  Cook for approximately 5-7 minutes (for rare/medium rare) or until desired doneness.  Remove from the oven, give the veggies a stir and remove them.  Let the steak rest for 10 minutes before slicing into thin strips.

Divide romaine and veggies among bowls.  Drizzle with a small amount of the vinaigrette and toss gently to coat.  Top with sliced steak and avocado.  Serve additional vinaigrette on the side.  Serves 4+






7 thoughts on “Southwest Flank Steak + Veggie Bowls with Honey Cilantro Vinaigrette

  1. Yum! For both your Chorder and your Flank Steak Veggie Bowl!! I have to say that I’m a huge fan of the Carnitas, cilantro lime brown rice, black beans, tomatillo sauce & corn salsa, with romaine, guac & cheese in either a bowl or on a hard shell…my go-to (sometimes I’ll replace the carnitas with the Barbacoa….good stuff! 🙂 Pinned your recipe to try sometime…

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