Steak Burrito Bowl
We eat Chipotle all too often. It’s such a convenient dinner on busy nights when we both have a lot to get done. And let’s be honest – we’re just wildly addicted to it. We’ve recently been coming up with recipes to keep us from indulging with the guiltiest of pleasures, and we’re surprised about how close we’ve come to satisfying that craving.
This steak bowl isn’t going to be exactly like Chipotle’s, but we like our version even better. We’re able to put whatever we want in it, and you’ll be able to make adjustments to better fit your tastes as well. While this recipe has quite a few ingredients in it, you’ll be bound to have left overs. You can substitute a lot of the ingredients too, which is an added bonus!
We used flank steak for this recipe, but you can substitute it for just about any meat you want. Even a vegetarian option would be equally as delicious!
Let’s get started!
- 1/2 tsp cayenne pepper
- 1 lb flank steak
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 bunch cilantro
- 1 lime
- 1 cup white rice extra long grain
- 1 can corn
- 1 can black beans
- 1/2 cup salsa
- 1/4 cup sour cream
- 1/4 cup guacamole
- 2 tsp tobasco sauce
- 1/2 tsp cumin
- 1 head lettuce
Marinate steak in tobasco sauce, cayenne pepper, juice from 1/2 of the lime, cumin, and garlic powder for about 10-15 minutes.
While steak is marinating, begin cooking white rice according to directions on box. We like to use minute rice. When rice is cooked, squeeze in juice from 1/4 of the lime and add 2 tsp of fresh cilantro.
Begin cooking steak. We like to grill ours, but you can cook it on the stove top. Let steak sit for five minutes.
Heat the corn and beans in two separate sauce pans on the stove top.
In a bowl, add lettuce, rice, corn and beans. Top with sour cream, salsa, guac and steak. We like to make our guacamole with Frontera's guacamole mix. All you need to add is the avocados!
Mix it all together and enjoy!