Chipotle-Style Steak Burrito Bowls

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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
2015
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!

 

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.

Nutritional Facts

Total Fat
180g
100%
Sugar
5g
N/A
Saturated Fat
35g
100%
Cholesterol
113mg
38%
Protein
41g
82%
Carbs
61g
20%
Vitamin A
462µg
51%
Vitamin B12
3µg
53%
Vitamin B6
0.8mg
42.4%
Vitamin C
22mg
36%
Vitamin D
0.4µg
0.1%
Vitamin E
23mg
100%
Vitamin K
185µg
100%
Calcium
430mg
43%
Fiber
5g
18%
Folate (food)
135µg
N/A
Folate equivalent (total)
135µg
34%
Iron
6mg
32%
Magnesium
99mg
25%
Monounsaturated
121g
N/A
Niacin (B3)
8mg
42%
Phosphorus
506mg
72%
Polyunsaturated
17g
N/A
Potassium
930mg
27%
Riboflavin (B2)
0.7mg
39.5%
Sodium
1789mg
75%
Thiamin (B1)
0.9mg
58%
Trans
0.8g
N/A
Zinc
9mg
63%

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