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A colorful Steak Burrito Bowl with grilled steak, corn salsa, and guacamole.

Steak Burrito Bowl (Chipotle Copycat)

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 1.5 lbs flank steak or skirt steak, trimmed
  • 2 tbsp chipotle peppers in adobo sauce, finely minced
  • 3 cloves garlic , minced
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1.5 cups white Basmati rice, thoroughly rinsed
  • 2 dried bay leaves
  • 3 cups wate r
  • 0.5 cup fresh cilantro, finely chopped
  • 3 tbsp lime juice (divided for rice and salsa)
  • 1 tbsp lemon juice
  • 16 oz frozen white sweet corn, thawed
  • 0.5 cup red onion, finely diced
  • 1 medium jalape ño, seeded and minced
  • 1 small poblano pepper, roasted, peeled, and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 0.5 tsp ground cumin (for beans)
  • 1 cup shredded Monterey Jack cheese
  • 2 cups Romaine lettuce, shredded
  • 1 cup guacamol e
  • 0.5 cup sour cream
  • Kosher salt and cracked black pepper to taste

Method
 

  1. Prepare the steak marinade: In a medium bowl, whisk together the minced chipotle peppers, garlic, olive oil, 1 tbsp lime juice, 1 tsp cumin, dried oregano, and 1 tsp salt. Coat the steak thoroughly and marinate for at least 30 minutes at room temperature (or up to 12 hours in the refrigerator).
  2. Cook the cilantro-lime rice: In a medium saucepan, combine the rinsed rice, 3 cups water, bay leaves, and 1 tsp salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
  3. Finish the rice: Remove bay leaves. Fluff the rice with a fork and fold in 0.25 cup chopped cilantro, 1 tbsp lime juice, and 0.5 tbsp lemon juice.
  4. Prepare the corn salsa: In a large bowl, combine the thawed corn, red onion, jalapeño, diced poblano, remaining cilantro, 1 tbsp lime juice, and 0.5 tbsp lemon juice. Season with salt to taste and refrigerate until assembly.
  5. Prepare the beans: Heat the black beans in a small saucepan over medium heat with 0.25 cup water, 0.5 tsp cumin, and a pinch of salt until warmed through.
  6. Sear the steak: Heat a cast-iron skillet or grill over medium-high heat. Sear the steak for 4-6 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
  7. Dice the steak: Slice the rested steak against the grain into 1/2-inch strips, then cut into bite-sized cubes.
  8. Assemble the bowls: Divide the cilantro-lime rice among four bowls. Top with seasoned black beans, diced steak, corn salsa, shredded cheese, Romaine lettuce, guacamole, and a dollop of sour cream.