Homemade Chipotle-Style Steak Burrito Bowls with Vinaigrette (Meal Prep Friendly!)
Homemade Chipotle-Style Steak Burrito Bowls with Vinaigrette (Meal Prep Friendly!)
Ingredients
For the Steak Marinade
- 12 ounce chipotle peppers in adobo, can
- 7 garlic, cloves
- 2 teaspoons cumin
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 2/3 cup water
- 1 1/2 teaspoons oregano
- 1 lime, large, juiced
- 1/3 cup avocado oil
For the Steak
- 2.8 pounds bottom round steak, or any preferred cut
- coarse salt, to taste
For the Fajitas
- neutral oil, such as avocado oil, for drizzling
- 5 bell peppers, various colors
- 1 1/2 red onions
- oregano, to taste
- salt, to taste
For the Vinaigrette
- 1/2 cup red wine vinegar
- 1/4 cup water
- 1 tablespoon adobo sauce, from chipotle can
- 1 chipotle pepper in adobo
- 1 teaspoon oregano
- 1 teaspoon black or white pepper
- 1/4 cup honey
- 1 teaspoon salt
- 1 cup avocado oil, or other neutral oil
For the Pico de Gallo
- 4 Roma tomatoes, diced
- 1 cup cilantro, chopped
- 1 cup red onions, diced
- 1/2 cup jalapeños, diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lime, small whole, juiced
For the Guacamole
- 1/4 cup red onions, diced
- 3 tablespoons jalapeños, chopped
- 1 lime, whole large, squeezed
- 1/3 cup cilantro, chopped
- 2 teaspoons salt, to taste
- 3 avocados, large ripe
For the Cilantro Lime Rice
- 6 cups cooked long grain rice
- 1 tablespoon salt, to taste
- 1/2 lime, large, juiced
- 2/3 cup cilantro, chopped
For the Black Beans
- 3 cans black beans, 15.5 ounce each, rinsed and drained
- 2 teaspoons onion powder
- 2 teaspoons salt, to taste
- 1 tablespoon lime juice
For the Corn Salsa
- 3 bags frozen sweet corn, 12 ounce each, thawed
- 2/3 cup jalapeños, diced, deseeded (about 3 jalapeños)
- 1 cup red onion, diced
- 1 cup cilantro, chopped
- 1 tablespoon salt, to taste
- 1 lime, whole, juiced
For the Bowl (Optional)
- 1 1/2 pounds Monterey Jack cheese, shredded
- sour cream, as needed
- 1 1/2 Romaine lettuce, whole heads, chopped
Instructions
- 1
Prepare the Steak Marinade: Add the entire 12 ounce can of chipotle peppers in adobo sauce to a blender. Add 7 cloves of garlic, 2 teaspoons cumin, 1 tablespoon black pepper, 1 tablespoon onion powder, 2/3 cup water, 1 1/2 teaspoons oregano, the juice of 1 large lime, and 1/3 cup avocado oil to the blender. Blend until the mixture is completely smooth.
⏱️ 5 min
- 2
Marinate the Steak: Slice the 2.8 pounds bottom round steak into thinner pieces, approximately 1/4 to 1/2 inch thick against the grain. Place the sliced steak in a large bowl. Pour the prepared marinade over the steak, ensuring all pieces are thoroughly coated. Mix well to distribute the marinade evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to marinate.
⏱️ 10 min
- 3
Prepare the Vinaigrette: Combine 1/2 cup red wine vinegar, 1/4 cup water, 1 tablespoon adobo sauce, 1 chipotle pepper in adobo, 1 teaspoon oregano, 1 teaspoon black or white pepper, 1/4 cup honey, and 1 teaspoon salt in a blender. Blend these ingredients until smooth. While the blender is running, slowly stream in 1 cup of avocado oil (or other neutral oil) until the mixture is emulsified and creamy. Set aside or refrigerate.
⏱️ 5 min
- 4
Prepare the Pico de Gallo: In a medium bowl, combine the diced Roma tomatoes, chopped cilantro, diced red onions, and diced jalapeños. Season with 2 teaspoons salt, 1 teaspoon black pepper, and the juice of 1 small lime. Mix well and set aside.
⏱️ 10 min
- 5
Prepare the Guacamole: In a medium bowl, mash the 3 large ripe avocados. Stir in the diced red onions, chopped jalapeños, juice of 1 large lime, chopped cilantro, and 2 teaspoons salt (or to taste). Mix until well combined but still slightly chunky. Set aside.
⏱️ 10 min
- 6
Prepare the Cilantro Lime Rice: In a large bowl, combine the 6 cups of cooked long grain rice. Add 1 tablespoon salt (or to taste), the juice of half a large lime, and 2/3 cup chopped cilantro. Fluff with a fork until all ingredients are evenly distributed. Set aside.
⏱️ 5 min
- 7
Prepare the Black Beans: In a saucepan, combine the 3 cans of rinsed and drained black beans, 2 teaspoons onion powder, 2 teaspoons salt (or to taste), and 1 tablespoon lime juice. Heat over medium heat, stirring occasionally, until warmed through. Set aside.
⏱️ 10 min
- 8
Prepare the Corn Salsa: In a large bowl, combine the 3 bags of thawed frozen sweet corn, 2/3 cup diced and deseeded jalapeños, 1 cup diced red onion, 1 cup chopped cilantro, 1 tablespoon salt (or to taste), and the juice of 1 whole lime. Mix well and set aside.
⏱️ 10 min
- 9
Cook the Steak: Before cooking, season the marinated steak with coarse salt (to taste). Heat a grill or a large heavy-bottomed pan over medium-high heat. Cook the steak in batches if necessary, until it reaches your desired level of doneness, showing good charring or grill marks (about 3-5 minutes per side for medium-rare). Remove the cooked steak from the heat and let it rest for a few minutes. Slice the rested steak into strips or bite-sized pieces for serving.
⏱️ 15 min
- 10
Cook the Fajitas: While the steak is resting or after it's cooked, slice the 5 bell peppers and 1 1/2 red onions into thin strips. Heat a large pan or skillet over medium-high heat with a drizzle of neutral oil (such as avocado oil). Add the sliced bell peppers and red onions to the hot pan. Season the vegetables with oregano (to taste) and salt (to taste). Sauté, stirring occasionally, until the vegetables are tender-crisp or softened to your preference (about 8-10 minutes).
⏱️ 10 min
- 11
Assemble the Bowls: To assemble each burrito bowl, start with a base of cilantro lime rice. Add portions of sliced steak, fajita vegetables, black beans, corn salsa, pico de gallo, and guacamole. Garnish with shredded Monterey Jack cheese, a dollop of sour cream, and chopped Romaine lettuce, if desired. Drizzle with the prepared vinaigrette.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chipotle-Style Steak Burrito Bowls with Vinaigrette (Meal Prep Friendly!)
For the Steak Marinade
- 12 ounce chipotle peppers in adobo, can
- 7 garlic, cloves
- 2 teaspoons cumin
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 2/3 cup water
- 1 1/2 teaspoons oregano
- 1 lime, large, juiced
- 1/3 cup avocado oil
For the Steak
- 2.8 pounds bottom round steak, or any preferred cut
- coarse salt, to taste
For the Fajitas
- neutral oil, such as avocado oil, for drizzling
- 5 bell peppers, various colors
- 1 1/2 red onions
- oregano, to taste
- salt, to taste
For the Vinaigrette
- 1/2 cup red wine vinegar
- 1/4 cup water
- 1 tablespoon adobo sauce, from chipotle can
- 1 chipotle pepper in adobo
- 1 teaspoon oregano
- 1 teaspoon black or white pepper
- 1/4 cup honey
- 1 teaspoon salt
- 1 cup avocado oil, or other neutral oil
For the Pico de Gallo
- 4 Roma tomatoes, diced
- 1 cup cilantro, chopped
- 1 cup red onions, diced
- 1/2 cup jalapeños, diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lime, small whole, juiced
For the Guacamole
- 1/4 cup red onions, diced
- 3 tablespoons jalapeños, chopped
- 1 lime, whole large, squeezed
- 1/3 cup cilantro, chopped
- 2 teaspoons salt, to taste
- 3 avocados, large ripe
For the Cilantro Lime Rice
- 6 cups cooked long grain rice
- 1 tablespoon salt, to taste
- 1/2 lime, large, juiced
- 2/3 cup cilantro, chopped
For the Black Beans
- 3 cans black beans, 15.5 ounce each, rinsed and drained
- 2 teaspoons onion powder
- 2 teaspoons salt, to taste
- 1 tablespoon lime juice
For the Corn Salsa
- 3 bags frozen sweet corn, 12 ounce each, thawed
- 2/3 cup jalapeños, diced, deseeded (about 3 jalapeños)
- 1 cup red onion, diced
- 1 cup cilantro, chopped
- 1 tablespoon salt, to taste
- 1 lime, whole, juiced
For the Bowl (Optional)
- 1 1/2 pounds Monterey Jack cheese, shredded
- sour cream, as needed
- 1 1/2 Romaine lettuce, whole heads, chopped
Instructions
- 1
Prepare the Steak Marinade: Add the entire 12 ounce can of chipotle peppers in adobo sauce to a blender. Add 7 cloves of garlic, 2 teaspoons cumin, 1 tablespoon black pepper, 1 tablespoon onion powder, 2/3 cup water, 1 1/2 teaspoons oregano, the juice of 1 large lime, and 1/3 cup avocado oil to the blender. Blend until the mixture is completely smooth.
⏱️ 5 min - 2
Marinate the Steak: Slice the 2.8 pounds bottom round steak into thinner pieces, approximately 1/4 to 1/2 inch thick against the grain. Place the sliced steak in a large bowl. Pour the prepared marinade over the steak, ensuring all pieces are thoroughly coated. Mix well to distribute the marinade evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to marinate.
⏱️ 10 min - 3
Prepare the Vinaigrette: Combine 1/2 cup red wine vinegar, 1/4 cup water, 1 tablespoon adobo sauce, 1 chipotle pepper in adobo, 1 teaspoon oregano, 1 teaspoon black or white pepper, 1/4 cup honey, and 1 teaspoon salt in a blender. Blend these ingredients until smooth. While the blender is running, slowly stream in 1 cup of avocado oil (or other neutral oil) until the mixture is emulsified and creamy. Set aside or refrigerate.
⏱️ 5 min - 4
Prepare the Pico de Gallo: In a medium bowl, combine the diced Roma tomatoes, chopped cilantro, diced red onions, and diced jalapeños. Season with 2 teaspoons salt, 1 teaspoon black pepper, and the juice of 1 small lime. Mix well and set aside.
⏱️ 10 min - 5
Prepare the Guacamole: In a medium bowl, mash the 3 large ripe avocados. Stir in the diced red onions, chopped jalapeños, juice of 1 large lime, chopped cilantro, and 2 teaspoons salt (or to taste). Mix until well combined but still slightly chunky. Set aside.
⏱️ 10 min - 6
Prepare the Cilantro Lime Rice: In a large bowl, combine the 6 cups of cooked long grain rice. Add 1 tablespoon salt (or to taste), the juice of half a large lime, and 2/3 cup chopped cilantro. Fluff with a fork until all ingredients are evenly distributed. Set aside.
⏱️ 5 min - 7
Prepare the Black Beans: In a saucepan, combine the 3 cans of rinsed and drained black beans, 2 teaspoons onion powder, 2 teaspoons salt (or to taste), and 1 tablespoon lime juice. Heat over medium heat, stirring occasionally, until warmed through. Set aside.
⏱️ 10 min - 8
Prepare the Corn Salsa: In a large bowl, combine the 3 bags of thawed frozen sweet corn, 2/3 cup diced and deseeded jalapeños, 1 cup diced red onion, 1 cup chopped cilantro, 1 tablespoon salt (or to taste), and the juice of 1 whole lime. Mix well and set aside.
⏱️ 10 min - 9
Cook the Steak: Before cooking, season the marinated steak with coarse salt (to taste). Heat a grill or a large heavy-bottomed pan over medium-high heat. Cook the steak in batches if necessary, until it reaches your desired level of doneness, showing good charring or grill marks (about 3-5 minutes per side for medium-rare). Remove the cooked steak from the heat and let it rest for a few minutes. Slice the rested steak into strips or bite-sized pieces for serving.
⏱️ 15 min - 10
Cook the Fajitas: While the steak is resting or after it's cooked, slice the 5 bell peppers and 1 1/2 red onions into thin strips. Heat a large pan or skillet over medium-high heat with a drizzle of neutral oil (such as avocado oil). Add the sliced bell peppers and red onions to the hot pan. Season the vegetables with oregano (to taste) and salt (to taste). Sauté, stirring occasionally, until the vegetables are tender-crisp or softened to your preference (about 8-10 minutes).
⏱️ 10 min - 11
Assemble the Bowls: To assemble each burrito bowl, start with a base of cilantro lime rice. Add portions of sliced steak, fajita vegetables, black beans, corn salsa, pico de gallo, and guacamole. Garnish with shredded Monterey Jack cheese, a dollop of sour cream, and chopped Romaine lettuce, if desired. Drizzle with the prepared vinaigrette.
⏱️ 5 min