Steak Burrito Bowls

About This Recipe

Adobo marinated steak with peppers, cilantro lime rice, and pico de gallo. You won’t get tired of eating this one.  The pico and guac add a great fresh aspect to this dish.

Ingredients

• 2 ½ lbs steak (any cut should work, sirloin or top round are probably best)
• 3 ½ oz chipotle peppers in adobo sauce
• ½ medium red onion
• 1 Tbsp olive oil
• 1 Tbsp garlic (minced)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 2 ½ cups cooked rice
• 2 Tbsp cilantro (chopped)
• 1 tsp olive oil
• 1 Tbsp lime juice
• 5 Roma tomatoes
• ½ medium red onion
• ¼ cup cilantro (chopped)
• 1 Tbsp lime juice
• 1 jalapeño pepper
• Salt and pepper to taste
• 2 avocados
• ½ cup pico de gallo
• Lime juice (salt, and pepper to taste)
• 2 medium red peppers
• 2 medium green peppers
• ½ medium red onion
• 1 Tbsp olive oil

Instructions

1. Dice ½ the red onion
2. In a large zip lock bag, add the steak, ½ can of chipotle peppers, ½ of a red onion, 1 Tbsp olive oil, 1 Tbsp garlic, 1 tsp salt, 1 tsp pepper, and 1 tsp cumin. Shake it around to coat the steak evenly. Try to remove all of the air from the bag and marinate for at least 30 minutes.
3. Once marinated, preheat a large grill pan or skillet over medium high heat. Add 1 Tbsp of olive oil to the pan and cook the steak in batches to prevent overcrowding and proper cooking. Cook the steak to medium rare, around 3 minutes each side. Remember that you will be reheating it again in the microwave which is additional cooking time.
4. Cut the steak into 1 inch cubes.
5. While the steak is cooking, cut the peppers and onions into strips. Cook them together in a skillet with 1 Tbsp olive oil until onions are translucent.
6. Cook enough rice to have 2 ½ cups of cooked rice. 1 cup of uncooked rice will yield around 3 cups of cooked rice.
7. Drizzle the olive oil over the rice and mix in the cilantro, lime juice, and add salt and pepper to taste.
8. Cut the tomatoes in half the long way and scoop out the seeds. Dice the tomatoes so they are about ¼ inch cubes and place in a large bowl.
9. Dice ½ of a red onion and add to the the tomatoes.
10. Cut the stems off of the jalapeño pepper. Cut the pepper into a small dice and add to the mixture.
11. NOTE: If you aren’t a fan of heat, then take out the seeds before chopping up the peppers.
12. Cut the stems off of a small bunch of cilantro and finely chop the leaves until you have ¼ cup, add to the bowl.
13. Cut a lime in half and squeeze its juice into the mixing bowl. Stir all of the ingredients together and add salt and pepper to taste
14. It is best to make the guacamole on an as needed basis as the avocado will oxidize quickly and turn brown. Luckily it can be made in the time it takes to heat up your meal.
15. Cut 1 avocado in half and remove the pit. Score the inside of the avocado and extract with a spoon. In a bowl, mash the avocado with a fork until it is smooth.
16. Add 3 Tbsp of the pico de gallo to the avocado and mix. Add salt, pepper and lime juice to taste.
17. This recipe makes 5 servings. In each of your containers put ½ cup of the cilantro lime rice. Divide the remaining ingredients evenly into each of your 5 containers.