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.
Course
Main Course
Cuisine
American
Prep Time:20minutes
Cook Time:10minutes
Inactive Time12hours
Total Time:12hours30minutes
Yields:4servings
Recipe byTessa Arias
Ingredients
For the steak:
1chipotle pepper + 1 teaspoon adobo sauce
2 1/2teaspoonsancho chile powder
2teaspoonsground cumin
1teaspoondried oregano
1/2teaspooncayenne pepper
1/2teaspoononion powder
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
3garlic cloves, peeled
1/4cupvegetable oil
1poundflank or skirt steak
For the cilantro lime rice:
2cupscooked brown rice, warm
2tablespoonsfresh lime juice
1teaspoonvegetable oil
2tablespoonschopped fresh cilantro
1/4teaspoonkosher salt
For the corn salsa:
1(12-ounce) package frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals
1jalapeno, seeded and chopped
1/2red onion, finely chopped
1/4cupchopped fresh cilantro
1tablespoonfresh lime juice
1/4teaspoonsalt
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
Directions
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.
Recipe Notes
Don't let the ingredient list intimidate you! It comes together pretty quickly and the components can be done ahead of time.