Tessa's Recipe Rundown
Taste: The steak is a little spicy and bursting with savory flavor which perfectly offsets the sweetness of the corn and the richness of the cheese and avocado. Scrumptious.
Texture: Cook the steak to medium-rare for tender, juicy goodness. I love burrito bowls because every bite packs such a punch of texture which makes them just so satisfying.
Ease: There are quite a few elements to this dish but luckily they can all be made in parts and ahead of time. You will dirty a few dishes.
Pros: Fun and tasty copycat recipe that allows you to make the burrito bowls exactly how you like them, and it’ll probably be cheaper.
Cons: Get ready to wash a few bowls.
Would I make this again? Absolutely! I love keeping all the elements of this recipe in the fridge and reheating for leftovers.
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This Steak Burrito Bowl copycat recipe is loaded with beans, healthy cilantro lime brown rice, sweet corn salsa, and chunks of slightly spicy steak. YUM.
I’m so excited because yesterday marked the first day I could use my Day Designer August 2014-2015 planner. They sell out so quickly so I was weirdly excited when I finally got ahold of one. I don’t know why a planner makes me so happy, but it just does. There’s something about the idea of being able to organize every day so that I can accomplish as much as possible that just delights me. I’m a dork. I also have a not-so-secret love for office supplies and organization in general. I could live inside The Container Store. Anyone else the same way? Please tell me I’m not crazy!
One of my favorite parts of the Day Designer is that the template includes a little box to put your dinner plans for each day. So smart. There’s nothing worse than the realization at dinner time that you have nothing planned and no groceries. On today’s dinner slot of my planner is leftover Chipotle copycat Steak Burrito Bowls from this post. I usually don’t like leftovers all that much but I am very excited to reheat myself a homemade steak burrito bowl. The best part about making burrito bowls at home, besides being able to save a little money, is that you can customize them to make the bowls exactly how you like them. Like for me, I love Chipotle’s corn salsa but don’t like raw onions, so I just leave them out (don’t worry, they’re included in the recipe below if you do like them). If you hate cilantro, making your own burrito bowls is perfect because you can just use parsley or omit it altogether! This is the perfect copycat meal for picky eaters.
What’s your favorite restaurant dish to make at home?
By the way, I’m using brown rice for this recipe to amp up the health and fiber factor. I like to make a big batch of brown rice and keep it in the fridge to reheat throughout the week. You can also use those par-boiled rice packages or microwave packs to help get this recipe on the table within the 30 minute time span I listed.
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Ingredients
For the steak:
- 1 chipotle pepper + 1 teaspoon adobo sauce
- 2 1/2 teaspoons ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, peeled
- 1/4 cup vegetable oil
- 1 pound flank or skirt steak
For the cilantro lime rice:
- 2 cups cooked brown rice, warm
- 2 tablespoons fresh lime juice
- 1 teaspoon vegetable oil
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon kosher salt
For the corn salsa:
- 1 (12-ounce) package frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals
- 1 jalapeno, seeded and chopped
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon fine sea salt
Add ins:
- 1 (15 ounce) can black or pinto beans, rinsed, drained, and warmed
- Your favorite salsa
- Shredded Monterey cheese
- Sour cream
- Avocadoes or guacamole
Instructions
For the steak:
- Combine all the ingredients except the steak in the bowl of a blender or food processor. Blend until very well combined. Place the steak in an airtight container and cover with the chipotle mixture. Seal the container and marinade overnight.
- Preheat the grill to 400°F. Grill for about 5 minutes per side, depending on the thickness of the steak, until the steak registers an internal temperature of about 130°F for medium-rare. Remove to a plate and let rest for 5 to 10 minutes before slicing against the grain intro strips. Slice the strips into cubes. Taste and add additional salt if needed.
For the rice:
- Place the cooked rice in a medium bowl and toss with the lime juice, vegetable oil, cilantro, and salt. Keep warm until ready to use or refrigerate up to 1 day. Reheat before using.
For the corn salsa:
- Combine all the ingredients in a medium bowl. Taste and adjust ingredients and seasoning as needed. Refrigerate until ready to use, up to 1 day.
- Divide the rice between four bowls. Top with the warmed beans, steak cubes, corn salsa, and any other desired add ins. Serve.
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I loved it!
AMAZING! I made this and will continue to make it. It is so full of flavour.
OMG this was such a lovely healthy meal. Was confusing at first to make but wow when It all merges together it is worth it in the end. FANTASTIC
My hubby always orders the steak burrito from Chipotle…ALWAYS, haha. So I decided to make your recipe. I added some smoked paprika instead of the ancho chile powder. He absolutely loved it!!! Thank you for posting. This will definitely be a go to recipe!!!
Just tried this tonight and all thumbs up from all of us. Great job!
I made this for dinner tonight. Was not happy with the cut of steak that I chose, but the recipe was great! Corn salsa made the dish. Thanks!
Hi Tessa!
My boyfriend and I love this recipe! Both of us are Chipotle lovers, but the closest one to us is over an hour and a half away. This recipe is perfect for satisfying our cravings! We made it for the second time tonight. This time we used ground turkey instead of steak. I added the seasoning mixture after it was cooked, as you would taco seasonings. Came out great!
Tessa, I am exactly the same way—I could not LIVE without a planner. So sad to see the ones you linked to are out of stock. I use a Blue Sky Images planner. Why do you have to create such tantalizingly delicious food because you wanna know what? I get the feeling this will be on my table at some point in the near future. YUM!
Ugh I know I wish the Day Designers weren’t so difficult to buy. I hope this recipe makes its way to your table soon!!
This looks like an awesome dinner!
I can’t wait to try this. I don’t know anyone who doesn’t love Chipolte.
I NEED to check out that planner. Just the other day I asked my husband to help me organize me life. I’m not even sure what possessed me to ask a man that can’t even put his clothes in the laundry 😉
Anyway. We both happen to lurveee Chipotle. So these are perfection. Pinned!
Haha! Seriously you need this planner in your life it’s so pretty and cute and it’s much more than just writing tasks and schedules.