Chipotle Steak Burrito Bowl Recipe

This savory layered Copycat Chipotle Steak Burrito Bowl Recipe is made with marinated flank steak, cilantro lime rice, and ready in 45 minutes. Slicing into the freshly charred, juicy meat as it rests atop a steaming bowl of rice makes all the effort worthwhile. I often prep the components ahead to assemble quick lunches during the week.

Better Than Takeaway

I used to spend way too much money ordering these bowls for lunch until I learned the secret to their marinade. Blending chipotle peppers in adobo with cumin creates that signature smoky heat right in your own kitchen.

My biggest mistake early on was slicing the steak right after grilling, which left the meat dry. Giving it a proper five-minute rest ensures every single bite stays incredibly tender and juicy.

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Copycat Chipotle Steak Burrito Bowl Recipe Ingredients

Steak Marinade

• 1 lb flank steak
• 2 tbsp chipotle peppers in adobo sauce, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp olive oil

Rice and Beans

• 2 cups cooked white rice
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 (15 oz) can black beans, rinsed and warmed

Toppings

• 1/2 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• 1 cup chopped romaine lettuce
• 1/2 cup pico de gallo

How To Make Copycat Chipotle Steak Burrito Bowl Recipe

1. Marinate the Steak: Whisk adobo sauce, garlic, cumin, oregano, and olive oil in a bowl, then coat the steak and let sit for 30 minutes.
2. Prepare the Rice: Toss the warm cooked white rice with chopped fresh cilantro and lime juice until combined.
3. Cook the Steak: Heat a large skillet over medium-high heat and sear the steak for 4-5 minutes per side until beautifully charred.
4. Rest and Slice: Transfer the steak to a cutting board, rest for 5 minutes, and slice thinly against the grain.
5. Assemble the Bowls: Divide the cilantro lime rice and warmed black beans among bowls, topping with sliced steak, lettuce, cheese, pico de gallo, and sour cream.

Recipe Tips

• Cut against the grain: Slicing perpendicular to the muscle fibers keeps the flank steak tender instead of chewy.
• Warm the beans: Heating the black beans with a splash of water and a pinch of salt improves their texture.
• Dry the steak: Pat the meat dry before adding the marinade to help it get a better crust in the hot pan.

What To Serve With Copycat Chipotle Steak Burrito Bowl

Serve this bowl with a side of freshly baked tortilla chips and a generous scoop of homemade guacamole. A cold, crisp Mexican lager or a tart margarita balances the rich, smoky flavors of the beef beautifully.

How To Store

Keep the steak, rice, and beans in separate airtight containers in the fridge for up to four days. Store cold toppings like lettuce and sour cream separately so they stay crisp and fresh.

FAQs

Can I use a different cut of beef?

Yes, skirt steak or sirloin are excellent alternatives to flank steak. Just adjust the cooking time based on the thickness of the cut.

Is this recipe very spicy?

The chipotle peppers add a moderate smoky heat. Reduce the adobo sauce by half if you prefer a milder flavor profile.

Can I freeze the cooked steak?

You can freeze the cooked and cooled steak in an airtight bag for up to two months. Thaw it overnight in the fridge before gently reheating.

Nutrition

• Calories: 650 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 55g
• Protein: 42g