Chipotle Steak Burrito Bowl
A composed bowl of charred steak, seasoned rice, beans, and roasted vegetables with chipotle-lime dressing. Warm components are layered over cold greens and topped with cheese, avocado, and crispy garnishes.
Ingredients
Method
Pat steak dry and place in a bowl. Mix minced chipotle, lime juice, minced garlic, and 1 tbsp olive oil; coat steak evenly and let sit 15 minutes (or up to 2 hours refrigerated).
Heat 1 tbsp olive oil in a cast-iron skillet or grill over medium-high heat. Season steak generously with salt and pepper, then cook 4–5 minutes per side for medium-rare, until charred at edges. Transfer to a cutting board and rest 5 minutes, then slice.
Divide romaine lettuce between two bowls. Arrange warm rice and beans on the lettuce base in separate sections.
Top with sliced steak, sliced avocado, red onion, and cherry tomatoes. Drizzle cilantro-lime crema over the bowl.
Sprinkle cheddar cheese, crushed tortilla chips, and fresh cilantro over the top. Season with salt and pepper to taste and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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