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.
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!