Better Than Chipotle Homemade Steak Burrito Bowls

I know I’m going a little overboard with Mexican food this month so I’m going to use Cinco De Mayo as an excuse..

Last time I shared my chicken burrito bowls they were a huge hit so I decided to share my all time favorite steak burrito bowl recipe. It’s similar to the chicken burrito bowl except the chicken and steak are marinated in different spices.

For the chicken bowls I used a chipotle marinade which is red and spicy and for the Steak I used my quick and easy cilantro lime marinade. You can use either marinade for the chicken or steak but I find the cilantro marinade so much better on steak because of the cilantro lime combo.

What I love about burritos bowls is that they are really easy to put together and are also very budget friendly. You can feed the entire family with just 3-4 steaks because you also have the wonderful mixture of beans, rice and veggies.

Another great thing about these bowls is that you can chop the veggies and marinate the steak ahead of time, then throw the steak on the grill as needed. Also, these bowls can be eaten hot or cold so that’s a plus for me!

The steak should be marinated for 2-3 hours but you can also marinated it on the spot and it still tastes amazing. After cooking the steak allow it to rest for at least 5 minutes because cutting. After the steak has rested cut it into small bite size squares.

I’m would be lying if I told you I didn’t munch on a few pieces of steak while I was cutting it. But hey, who’s counting..

For the cilantro lime marinade chop the cilantro, jalapenos,and garlic and bled them in the food processor with olive oil and lime juice. You can get the full recipe here with step by step pictures.

Cook time

15 mins

Ingredients

4 3-ounce steaks, boneless any cut

4 cups romaine lettuce, washed and chopped

½ cup Mexican blend or mozzarella cheese, shredded

½ cup sour cream (optional)

½ cup thin sliced onions

½ cup thin sliced bell peppers

½ cup chopped tomatoes

1 cup black beans (canned)

½ cup yellow corn (canned)

2 teaspoons oil

5-6 cups cooked cilantro lime rice

Cilantro lime marinade

Instructions

1. Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge. If you are in a rush you can also marinate the steak and cook it right away. After the steak has marinated, heat a heavy duty pan or griddle and coat with 1 teaspoon of oil, cook the steaks for 2-3 minutes on each side then remove and allow to rest for 5 minutes before cutting. 
   
   After removing the steak from the pan add the sliced onions and bell peppers. be sure not to wash the pan in order to keep all the flavor of the steak. cook the onions and peppers for 2-5 minutes or until the edges are golden. 
2. While the steak is cooking chop the veggies and arrange along with the cilantro lime rice in a big bowl or platter. After the steak is cooked and cut layer the burrito bowls in small individual bowls. Place a layer of rice, a layer or beans, tomatoes, and corn, layer of steak and onions, layer of salad, and then top with a sprinkle of cheese and a teaspoon of sour cream.
   
   
   
   
   

Southwestern Chopped Salad with Cilantro Lime Dressing

A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing that will knock your socks off!

I’m happy to report that after 11 days into 2014, I am still well into my salad phase –BBQ chicken salad, Asian cobb salad, kale salad, you name it. But with a bunch of cilantro left over in the fridge, I just had to make a cilantro-type dressing. And boy am I glad I did because this is one of the creamiest, most flavorful dressings I have ever made.

Not to mention, the dressing comes together so quickly and easily with the help of a food processor. Simply drop everything into your handy dandy food processor – I love using my Magimix for this – pulse, and that’s it!
You can definitely adjust the amount of olive oil for a a thinner dressing. I didn’t want mine too thick so that’s what the recipe here reflects. Either way, this goes so perfectly in this tex-mex style salad loaded with corn, beans, tomatoes, avocado and tortilla strips. It’s quickly become a favorite of ours, and we’ve had it almost every day this week!

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO LIME DRESSING

Prep Time15 minutes

Total Time15 minutes

Yield2 servings

A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing that will knock your socks off!

INGREDIENTS

• 5 cups chopped romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup canned corn kernels, drained
• 1/2 cup canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup tortilla strips, for garnish
FOR THE CILANTRO LIME DRESSING
• 1 cup loosely packed cilantro, stems removed
• 1/2 cup plain Greek yogurt
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar

See a Hawaiian Sweet & Sour Sausage Recipe

 

INSTRUCTIONS

• To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
• To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
• Serve immediately, garnished with tortillas trips, if desired.

NOTES

Adapted from The Garden Grazer