STEAK BURRITO BOWLS
I did it again, the first time it was chicken chipotle bowls and this time it’s steak instead!
The chicken chipotle bowls had my traditional guacamole that uses salsa as a main ingredient. The corn and black beans were mixed and cooked together and the only other difference was I used red onion just like Chipotle this time. As for the rest of the chicken bowl, this was just as scrumptious as it was.
As you can see [above] I went with traditional guacamole just like Chipotle and I made the corn salsa as well. It was worth all the time! And when I say time, it really didn’t take that long. I used a simple marinade with adobo pepper pureed sauce for the steak and it was perfectly spicy and “chipotle”. I had to put in some chipotle for this meal.
I referenced a post on pinterest I found for the corn salsa, made my own pico de gallo recipe, and used a different recipe on pinterest for the guacamole (I really tried to make it Chipotle inspired at home). I still can’t get over that whole $10 per person thing for some fast Mexican inspired food. I will admit that the price I mentioned does come from getting guacamole & chips, you just can’t not get it while you’re there. Sorry.
AU used our George Forman to make these steaks, unfortunately there were nasty pieces in the middle as you can see that he had to cut out. BUT the steak was just as incredible with the lime juice, olive oil, taco seasoning, and adobo sauce. I’m excited to share that easy marinade recipe with you.
Do not be intimidated by the long ingredients list, it’s the same things repeated. I used red onion, jalapeno, lime juice, cilantro, and salt in all of three of the toppings. What you can do to save time is chop one whole jalapeno, half a red onion, and use Litehouse freeze dried cilantro. Then just measure out what you need for each salsa or dip (it’s much easier that way). I used a mixture of fresh lime juice and bottle lime juice. I love being able to use fresh limes but don’t always make it to the store for the specifics.
The cooking process for this is very minor, its sauteing some steaks and simmering some black beans and rice. As for the rest it is served cold and goes perfectly with some crunchy tortilla chips.
Don’t let the sight of the recipe steer you away from this awesome meal. It is SO much easier than it appears.
I served our burrito bowls in my metal mixing bowls. A nearby restaurant, The Porch, does that and it is so cool. However, I have it on my list to invest in oval shaped shallow bowls (just like Chipotle’s) so we can have the real experience in our home. There is something about digging into those wide bowls where you can see all the ingredients that makes it taste more delicious.
Tonight, try skipping Chipotle and make this meal that could contest to be even better (WAYYYYY less sodium and fat). And you control your portions.
Dig in (literally).
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