I love Chipotle steak bowls.
I’ve loved Chipotle since before Chipotle was a thing. And in the suburbs of Miami, Maryland, D.C., and Virginia, Chipotle is abundant.
But not in the rural suburbs outside of Atlanta. In fact, all the Chipotle’s are in the city and I’m left with no quick place to grab a delicious, spicy steak bowl with double meat and guac. Except at home.
Here we are tenderizing skirt steak with a mallet as well as using a delicious marinade that will help break down the toughness of the sinew in the skirt steak and bring some serious impact in flavor. In fact, all you need to do is squeeze on some lime juice after cooking. Seriously!
I made refried beans (because I’m addicted to them) but at Chipotle they have regular old pinto or black beans, along with cilantro lime rice, fajita veggies, cheese, and guac.
Hey, this is my version! Add whatever you want, and that’ll be your version!
Mexican Steak Bowl:
Zest of two limes
Juice of two limes
1/4 cup olive oil
1 1/2 tbsp kosher salt
1 tbsp black pepper
1/4 tsp cumin
1/2 tsp chili powder
Pinch red pepper flakes
1 tsp oregano
- Pound steak with meat mallet, then cube steak into bite sized pieces.
- Pour all ingredients into a gallon sized plastic bag then put all the steak into the meat. Close the bag and mix with your hands, ensuring all the meat is coated.
- Allow steak to marinate from two hours to overnight.
2 1/2 lbs skirt steak, prepped with marinade and cubed
Cilantro Lime Rice:
2 cups white or brown rice
1 tsp cilantro, dried
1 cup chicken broth
2 32 oz can pinto or black beans
1/2 tbsp vegetable oil
4 cloves garlic, minced
1/8 tsp cumin
Salt and Pepper to taste
1 yellow onion, sliced
1 green bell pepper, sliced
Salt and Pepper to taste
The nibs of four corn cobs
2 tbsp butter
salt and pepper to taste
Avocados (I don’t do the whole onion-jalepeno thing, sorry!)
Salt to taste
- Alright, start cooking your rice by replacing the water with chicken broth in your pot or slow cooker. Let that cook on until it’s done. Once it’s done, squeeze in the lime juice and stir in the cilantro. Boom. You’re done! That was easy.
- I’m giving you the non-refried version. So heat your pot over medium heat with the oil, then saute your garlic for thirty seconds. Pour in the beans, keeping one can’s liquid. Add cumin, 1 tsp salt and pepper. Allow liquid to mostly cook out, then add lime juice and season to taste.
- This isn’t corn salsa, this is just the only way my husband and son will eat corn nibs. Really. So get your butter in a frying pan over medium heat, then add your nibs. You wanna brown them up a little, so about 5-7 minutes, stirring occasionally. Season with salt and pepper. And lime 😉
Fajita Veggies and Steak:
- These cook together, in batches. You’ll need a non-stick grill pan, cast iron skillet, or high sided skillet. Remember, batches. You want the meat to sear, not steam. So heat the pan over medium-high/high heat and use tongs to remove meat from the marinating bag without bringing a ton of liquid along.
- Sear the meat for 3-5 minutes, making sure to move the meat around once it un-sticks from the surface (which it will do naturally)
- Before removing the batch, sprinkle on some lime juice then season to taste.
Aaaand that’s it. Yeah. You know, just mash the avos with some salt and lime juice to taste and assemble the bowl with cheese and whatever you like on it like sour cream, salsa, lettuce, all that good stuff.