If you’re a fan of big, hearty burrito bowls like we are, you have to try these Chipotle copycat steak bowls with a delicious spicy marinated steak and all the toppings!
A couple of months ago my daughter told me she was craving chipotle steak bowls. It was right around the holidays, so naturally- I told her we weren’t getting takeout, but we could make them at home. She scoffed in her pre-teen way, and then proceeded to practically lick the bowl after she devoured the bowls I created!
The best part about bowls? Your family can mix, match and make them their own! We love serving the toppings buffet-style so the kids can add toppings as they desire. No food fights? Yes, please!
Notes:
This marinade is delicious on cubed chicken, as well- marinate as directed, and cook on a grill mat or in a cast iron pan until internal temperature reaches 165F.
Copycat Chipotle Steak Bowls Serves 4
Ingredients:
Steak Marinade:
2 sirloin steak (12-16 oz each- or top round)
4 tbsp chipotle in (in adobo, chopped)
2 tbsp adobo sauce (from canned chipotles)
4 tbsp neutral oil (like avocado oil)
1 tsp cumin
1 tsp oregano
1 tsp kosher salt (more to season steak)
2 lime (juiced)
black pepper (dash)
4 garlic (minced)
For rice:
1 cup long grain white rice (or brown, as desired)
water (as needed)
3 tbsp cilantro (chopped)
1 lime (juice and zest)
sea salt (pinch)
For bowls:
1 cup pico de gallo (store-bought or homemade)
1 cup guacamole (store bought or homemade)
1 can black beans (drained and rinsed)
1/2 cup queso fresco (crumbled; or shredded cheese- optional)
Instructions:
For steak:
Mix all marinade ingredients. Marinate for at least 20 minutes.
Preheat grill to high. Place steak on grill, season with kosher salt and cook on high-heat for 2-3 minutes, covered, rotating once halfway.
Move to low heat, cover and cook an additional 3-5 minutes until it reaches 125-130F (or your desired doneness).
While steak is cooking, prepare rice and toppings.
In rice cooker or on the stovetop, cook rice according to package directions adding 1 tsp neutral oil.
Once cooked and cooled slightly, add: 3 tbsp chopped fresh cilantro, juice of 1 lime (add zest if desired) and pinch sea salt.
Once steak has cooled, cube and serve over rice with pico de gallo, guacamole and cheese if desired.
