Chipotle-Style Steak Burrito Bowls

Chipotle-Style Steak Burrito Bowls
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My friend Annie and I have a tradition of going to Chipotle at 11am on Fridays after a fun night out. We're always first in line to enjoy a fresh burrito. But sometimes, depending on location (or time of day) you can't always go Chipotle. For times like these, make your burrito bowls at home. Be sure to perfect the juicy hanger steak and cilantro-lime rice.

Click here to see 12 Fresh and New Rice Recipes

6
Servings
2131
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Pound  Hanger Steak
  • 3  Ounces  Red Wine Vineagr
  • 3  Ounces  Soy Sauce
  • 2  Pounds  Extra virgin olive oil
  • 2  Ounces  Lime Juice
  • 1  Teaspoon  Cumin
  • 1  Teaspoon  Chili Powder
  • 2  Teaspoons  Sea salt
  • 2  Teaspoons  Ground pepper
  • 1  Pinch of  Oregano
  • 2  Cups  Rice
  • 4  Cups  Water
  • 3  Cups  Diced tomatoes
  • 2  Cups  Shredded Cheddar/Monterrey Jack Cheese Blend
  • 1  Pound  Chopped romaine lettuce
  • 1  Cup  Chopped cilantro

Directions

For the Steak:

One day in advance, rub the steak with the olive oil. In a separate bowl mix the salt, pepper, chili powder, cumin and oregano. Take the rub and cover both sides of the steak. Place the steak in a tupperware container, add the soy sauce, 1 ounce of lime juice, and red wine vinegar. Put a cover on the container and place in the refrigerator.

When ready to cook, place a cast iron skillet on the stove-top on high heat. Coat the skillet with melted butter and add the steak once the skillet is hot. Discard the marinade, do not pour it over the steak as it's cooking. Sear one side of the steak for 10 mintues before flipping, sear the other side for another 10 minutes. Take the steak off the stove-top and let rest and cool. After 3 minutes, cube the steak. Be sure to catch all the juices, put the steak in a bowl and pour the juices over it.

 

For the Rice:

Add 4 cups of water to a larger pot. Salt the water, maybe add butter. Bring to a boil. Add the 2 cups of rice, turn the heat down to a simmer and cover. Cook the rice for 20 minutes

Once finished cooking, turn off the stove top, and using a fork mix in 1 ounce of lime juice and 1/2 cup of chopped cilantro.

 

For everything else:

Mix the rest of the cilatro in with the lettuce and place in a bowl. Put the tomatoes and cheese in a bowl as well.

 

Assemble a groupd of hungry friends, and eat!

 

Nutritional Facts

Total Fat
174g
100%
Sugar
10g
11%
Saturated Fat
140g
100%
Cholesterol
131mg
44%
Carbohydrate, by difference
87g
67%
Protein
58g
100%
Vitamin A, RAE
649µg
93%
Vitamin B-12
4µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
82µg
91%
Calcium, Ca
557mg
56%
Choline, total
47mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Fluoride, F
15µg
1%
Folate, total
195µg
49%
Iron, Fe
14mg
78%
Magnesium, Mg
191mg
60%
Manganese, Mn
5mg
100%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
1307mg
100%
Riboflavin
1mg
91%
Selenium, Se
52µg
95%
Sodium, Na
3019mg
100%
Thiamin
1mg
91%
Water
353g
13%
Zinc, Zn
12mg
100%

Chipotle Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chipotle Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

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