Kitchen Adventures || Steak Burrito Bowl
Who likes Chipotle? 😉 It is one of the few ‘fast food’ options that offers meals on the cleaner side that can easily hit macros (if you’re into that sort of thing). Tim and I usually get a burrito bowl and load it up with all the good stuff, but eating out can get pricey. Also, by making this home version, I know EXACTLY what ingredients are going into it and how much which makes tracking that much easier.
I’ve done several versions of this, but I’m going to share the steak version with you because it turned out really bomb. This marinade is great! I used my sous vide to cook the steak, but you could grill it, bake it, pan sear it…. whatever method you prefer. As for the toppings, go crazy! I like it all so I pile it high, but you can be as selective as you like.
At Home Burrito Bowl
INGREDIENTS
For the steak & marinade
2-3 lbs steak (I used ribeye)
2 TBSP Olive Oil
3 cloves garlic
1/2 medium red onion
1 chipotle pepper (in adobo sauce) + 1 TBSP adobo sauce
2 tsp Oregano
2 tsp Cumin
2 TBSP Chile powder
salt & pepper to taste
water as needed if too thick
For the cilantro lime rice
2 cups jasmine rice (you can sub brown if you prefer)
Juice from 1 lime
1/4 cup chopped fresh cilantro
1 tsp Garlic Powder
Pinch of salt
For the corn salsa
2 cups corn (I used frozen – thawed and drained)
1 tsp cumin
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
Juice from 1 lime
For the rest!
1 head Romain Lettuce – chopped
2 cans black beans – drained and rinsed
1 container pico de gallo (or make your own!)
Guacamole – (or make your own!)
Plain Greek Yogurt
Shredded cheese
Hot sauce of your choice
INSTRUCTIONS
Steak – combine all the ingredients for the marinade in a food processor and pulse until smooth. If it’s too thick, add a little water. Season both sides of your steak with salt and pepper. Combine steak and marinate in a gallon size ziploc bag and let marinate in the fridge for a minimum of 30 minutes. If you are cooking it sous vide you can skip marinading and just cook it in the ziploc. Cook the steak a little under your liking! You’ll do this so that when you reheat, the steak won’t dry out.
Cilantro Lime Rice – Cook the rice accordingly. Once finished, add the remaining ingredients and stir well to combine.
Corn Salsa – combine all ingredients and mix well.
To assemble – Divide the rice and beans into 4 containers. Divide and add the steak. The rest of the ingredients should be stored separately. You’ll reheat the bowl with the rice, beans, and steak and the rest can be added cold afterward! Enjoy