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.
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.
How to make Steak Burrito Bowls
Don’t let the ingredient list intimidate you! It comes together pretty quickly and the components can be done ahead of time.
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 salt
1 (15 ounce) can black or pinto beans, rinsed, drained, and warmed
Your favorite salsa
Shredded Monterey cheese
Avocadoes or guacamole
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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