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Steak Burrito Bowl Recipe: A Flavorful Twist on Classic Comfort Food
Youssef Hb

Steak Burrito Bowl Recipe: A Flavorful Twist on Classic Comfort Food

A halal-friendly Tex-Mex masterpiece with smoky chipotle-marinated flank steak, caramelized on the grill and paired with flavorful components like corn salsa and cilantro-lime rice. Bold, adaptable, and weeknight-friendly.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Tex-Mex
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 chipotle pepper, stems removed
  • 1 tablespoon adobo sauce
  • 2 1/2 teaspoons ancho chile powder
  • 2 teaspoons ground cumin
  • 1 tablespoon garlic, minced
  • 1/4 cup vegetable oil
  • 1 pound flank steak
  • 4 cups brown rice (uncooked)
  • 1 lime, juiced
  • 1/4 cup cilantro, chopped
  • 1 cup corn kernels
  • 1 jalapeño, seeded and diced
  • 1/2 red onion, diced
  • 1 avocado, sliced
  • 1/2 cup pumpkin seeds (for garnish)

Method
 

  1. Combine chipotle, adobo sauce, ancho chile powder, cumin, garlic, and 1/4 cup oil in blender until smooth. Transfer to bowl, add steak, cover, refrigerate 4+ hours.
  2. Preheat grill to 400°F. Sear steak 5 minutes per side, then cook 3-5 minutes per side to reach 130°F internal temperature.
  3. Rest meat 10 minutes. Slice steak into strips.
  4. Cook brown rice per package instructions. Toss with lime juice and 2 tbsp oil.
  5. Mix corn, jalapeño, red onion, cilantro, and lime juice for salsa.
  6. Assemble bowls with rice, steak slices, corn salsa, avocado, pumpkin seeds, and cilantro.

Notes

Substitute flank steak with halal-certified sirloin or tenderloin
Use smoked paprika as chipotle alternative if unavailable
Check spice ratios for desired heat level (reduce chile powder 10% for milder flavor)
Make salsa in advance; store inirt for up to 2 hours
Add shrimp or grilled pineapple as protein/fruit variation