Description
Recreate the iconic flavors of Chipotle’s Steak Burrito Bowl right in your kitchen with this easy recipe. Enjoy tender, marinated steak, fluffy cilantro-lime rice, and all your favorite toppings without the delivery fee!
Ingredients
- Flank steak or skirt steak
- Chipotles in adobo sauce
- Lime juice (freshly squeezed)
- Garlic (minced)
- Cumin
- Chili powder
- Dried oregano
- Salt
- Black pepper
- White rice (long-grain) or brown rice
- Fresh cilantro (chopped finely)
- Salt (for rice)
- Canned black beans (rinsed and drained)
- Onion (finely diced)
- Garlic (minced)
- Cumin
- Oregano
- Diced tomatoes
- Red onion (diced)
- Jalapeño (minced)
- Fresh cilantro
- Lime juice
- Canned or frozen corn (thawed)
- Ripe avocados
- Red onion (finely minced)
- Jalapeño (deseeded and minced)
- Fresh cilantro
- Lime juice
- Salt (to taste)
- Shredded romaine lettuce
- Shredded Monterey Jack or cheddar cheese
- Sour cream
- Hot sauce
Instructions
- Marinate the Steak: In a bowl, whisk together the minced chipotles in adobo, lime juice, minced garlic, cumin, chili powder, oregano, salt, and pepper. Place your flank or skirt steak in a resealable bag or shallow dish and pour the marinade over it. Massage the marinade into the meat. Refrigerate for at least 30 minutes, or ideally 2-4 hours, but no more than 8 hours, for best flavor.
- Cook the Steak: Heat a cast-iron skillet or grill pan over medium-high heat until very hot, or preheat your grill. Remove the steak from the marinade, letting any excess drip off (discard marinade). Cook for 4-6 minutes per side for medium-rare, or until your desired doneness, ensuring a nice char on the outside.
- Rest and Slice: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This is crucial for juicy steak! Then, slice the steak thinly against the grain.
- Make the Cilantro-Lime Rice: Prepare your white or brown rice according to package instructions.
- Flavor the Rice: Once cooked, fluff the rice with a fork. Immediately stir in the fresh lime juice, chopped cilantro, and salt to taste. Mix until well combined.
- Prepare the Black Beans: In a small saucepan, heat a drizzle of olive oil over medium heat. Add finely diced onion and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Season Beans: Add the rinsed and drained black beans to the saucepan along with a splash of water (about ¼ cup), cumin, and oregano. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the beans to heat through. Season with salt and pepper to taste.
- Assemble the Salsas: In a medium bowl, combine the diced tomatoes, red onion, minced jalapeño, chopped cilantro, and lime juice for pico de gallo. Season with salt and gently toss to combine.
- In another bowl, combine the corn, diced red onion, minced jalapeño, chopped cilantro, and lime juice for roasted chili-corn salsa. Season with salt and mix well. If you choose to char your corn, do so in a dry skillet over high heat for a few minutes before adding to the other ingredients.
- Make the Guacamole: In a medium bowl, mash the ripe avocados with a fork to your desired consistency. Stir in the minced red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Taste and adjust seasonings as needed.
- Assemble Your Bowls: To build your ultimate Steak Burrito Bowl, start with a generous base of cilantro-lime rice. Add a scoop of warm black beans and plenty of sliced steak. Pile on your desired toppings: pico de gallo, corn salsa, guacamole, shredded lettuce, shredded cheese, and a dollop of sour cream. Enjoy!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Grilling and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 15 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Don't skimp on marinade time for the steak; even 30 minutes makes a difference. Use fresh ingredients for salsas and guacamole for the best flavor. Each component should be seasoned individually for layered flavors.