Chipotle Copycat Steak Burrito Bowls

This is one of my favorite meals for both saving money and meal-prepping. Tastes better than the expensive, take-out version and is better for you too.

Course Main Dish

Cuisine American

Keyword steak

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 862kcal

Author Nicole Johnson

Equipment

OWYD SPG

Ingredients

Steak

2 Sirloin Steaks
1 tablespoon Smoky SPG or your favorite SPG blend
1 tablespoon Chipotle rub optional, but adds good flavor

Corn Salsa

1 tablespoon avocado oil
2 cups frozen corn
1 jalapeño seeded and cored
1 small onion diced
2 cloves garlic minced
3 tablespoons chopped cilantro
1 tablespoon lime juice
1 chipotle pepper minced

Beans

2 cans black beans drained
¼ cup beer
1 teaspoon cumin
1 teaspoon lime juice
1 teaspoon chili powder

Bowls

2 cups cilantro lime rice
8 cups shredded romaine lettuce
1 avocado sliced
1 cup salsa
1 cup sour cream

Instructions

Preheat your grill to high heat. We're shooing for 450-500°F.
Season the steak with the SPG and Chipotle rub. If you don't have an SPG blend or a favorite chipotle rub, you can sub in regular salt, pepper, and garlic powder instead. It'll still be delicious!
While the grill is preheating, add all the corn salsa ingredients to a large skillet and sauté over high heat until the corn starts to get some color.
Turn the heat off and set aside.
When the grill is preheated, add the steaks until they reach your desired internal temp. We like to pull them at 125-130°F. Make sure to flip halfway through. Once cooked, remove and let rest for 5-10 minutes before slicing into bite-sized pieces.
Add all the beans ingredients to a medium-sized pot. Bring to a simmer and then turn off the heat.
Assemble the bowls by splitting all the ingredients into four serving dishes. Let your family top with whatever salsa and sour cream they prefer.
This meal is also a great option for meal prep!

Nutrition