Description
This Chipotle Copycat Steak Burrito Bowl recipe has everything you want in a Chipotle bowl but you never have to leave the house! Juicy marinated steak, fluffy cilantro lime rice, tender fajita veggies, and black beans all piled high with all the best toppings! It’s quick to make, perfect for meal prep, and the best part is you don’t have to pay extra for guac!
Ingredients
Scale
- 1 pound skirt steak, cut in half
Chipotle Steak Marinade
- 1 chipotle pepper in adobo sauce
- 1/4 cup olive oil
- 2 cloves garlic garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- juice and zest of 1 lime juice
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon onion powder
Fajita Veggies
- 4 bell peppers (yellow, red, green, orange), sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt. plus more to taste
- 1/4 teaspoon black pepper
- juice of 1 lime
Serving
- cilantro lime rice
- black beans
- chopped lettuce
- pico de Gallo or salsa
- corn salsa
- shredded Monterrey cheese
- greek yogurt or sour cream
- chopped cilantro
- chipotle dressing
Instructions
- Marinade the Steak: Add all of the steak marinade ingredients to a high-powered blender and blend until smooth. Place the skirt steak to a mixing bowl or plastic bag. Pour the marinade over the steak and toss until it is well coated. Let the steak marinade for at least 30 minutes or overnight.
- Make the Fajita Veggies: Heat a large skillet over medium-high heat. Once hot add the olive oil. Once the oil is hot, add the sliced peppers and onions to the skillet. Cook the veggies for 7-10 minutes until they are tender, yet still crisp, and slightly charred on the outside. Stir the veggies occasionally while cooking and scrape up any brown bits. If you prefer your veggies on the more tender side, you can cook them for a bit longer. Next, add the minced garlic, spices, salt, and pepper and toss until well combined. Cook the veggies for additional minute until the garlic is fragrant and then remove from the heat. Finish the veggies with lime juice and set aside while making the steak.
- Cook the Steak: Heat a large cast iron skillet over medium-high heat. Once hot, add the skirt steak to the pan. Depending on the size of your pan you may need to do this in batches. Cook the steak for 3-4 minutes per side. Remove the steak from the pan and let it rest 10 minutes before slicing the steak thinly against the grain.
- Assemble the Bowls: Build the bowls with rice, beans, fajita veggies, lettuce, sliced steak, corn salsa, pico de Gallo and the remaining toppings.
