Sizzling Steak Burrito Bowl is not your average burrito bowl! It has an amazing combination of Mexican flavors for a filling lunch or dinner. Perfect for game day!
I don’t know about you, but I could eat Mexican food every week. From the minute my family took me to the first Taco Bell in Downey California as a little girl, I was in love! Sure, my taste in cuisine has elevated a bit since then, but every once in awhile I have to consume a bean and cheese burrito. Which brings me to the current craze in “Burrito Town” (no, that is not a place otherwise I might take up residence there), introducing the Sizzling Steak Burrito Bowl. Have you ever tried one? It is actually just a burrito without the tortilla that is served in a bowl. You can find them all over the place, but when I lived on the West Coast, the best place for one was at Freebirds World Burrito (not an affiliate, I just like them). I found that their grass-fed steak was “mucho” better than Chipotle’s. The steak at Freebirds has SO much flavor, it just melts in your mouth. The steak is grilled to perfection and is ridiculously tender and juicy. And, since there aren’t any locations close to me in Virginia (unless I road trip to Missouri), I decided to copycat it the best I could.
So to marinade the steak for this Burrito Bowl, I decided to try Frontera gourmet Mexican marinade from Chef Rick Bayless (again, not an affiliate). Since Chef Bayless owns several gourmet Mexican restaurants and has won numerous Culinary Awards (James Beard National Chef of the Year, etc.), I figured I couldn’t go too wrong there. Well, I have to say that after marinating the steak for just 1 hour (they say 30 minutes but I really wanted to have extra flavor) it is absolutely AMAZING! It has a zesty fresh lime and roasted jalapeno flavor to it. I added some adobo sauce and Montreal steak seasoning to it, just because I wanted to give it additional punch. Boy oh boy, it is complete “Flavor Town” (I wonder if that is next to “Burrito Town”?). Then you load up your bowl with savory Spanish rice, hearty pinto beans, zesty corn, creamy avocado, tangy tomatoes, all the other fixings and a sprinkle of fresh cilantro. There is even a chipotle ranch dressing to drizzle on top, if you so desire. The nice thing is you can put out individual side fixings of everything and have your family and friends make their own bowls. This fiesta could not be easier. Or tastier! So the next time you want to impress your loved ones, why not give this “delicioso” recipe a try. Everyone will be glad you did!
For another FANTASTIC dish, try our Parmesan Street Tacos!
- 1½ pounds beef tenderloin tips
- 1 package (6 oz) Carne Asada marinade with jalapeno and garlic (I used Frontera)
- 1 tablespoon adobo sauce from (7 oz) can chipotle pepper in adobo sauce, divided
- ½ teaspoon Montreal steak seasoning
- ¾ cup ranch dressing
- 1 chipotle pepper in adobo sauce (from can listed above), finely diced
- 1 teaspoon adobo sauce (from can above)
- 1 package (6.8 oz) Spanish rice mix, prepared (you will need 1 can (14.5 oz) diced tomatoes with green chilies to make that), warmed
- 1 cup fresh lettuce, chopped
- 3 roma tomatoes, chopped
- 1 onion, diced
- ¼ cup cilantro, chopped
- 1 jalapeno pepper, diced
- 1 avocado, sliced into wedges
- ¾ cup cheddar cheese, shredded
- 1 lime, cut into wedges
- 1 cup pinto beans, drained and warmed
- 1 cup Southwest corn with Poblano & Red Peppers, drained and warmed
- Cut beef tenderloin tips into bite size pieces. Place in a gallon size plastic bag and add the marinade, 1 tablespoon adobo sauce and Montreal steak seasoning. Place in refrigerator to marinade for 1 hour.
- In a small bowl or jar, combine the ranch dressing, a finely diced chipotle pepper and 1 teaspoon adobo sauce until well mixed. Refrigerate until ready to assemble meal.
- Prepare Spanish rice according to package directions. I used a can of diced tomatoes with green chilies instead of the can of diced tomatoes called for on the package.
- Place all of the fixings including the lettuce, tomatoes, onions, cilantro, jalapeno, avocado, cheddar cheese and lime wedges into individual ramekins or little bowls.
- Place the drained pinto beans and the drained corn into individual microwave bowls and heat them up for 2 minutes. Stir, and microwave another minute if needed.
- Preheat a ridged grill pan on medium high heat. Lightly oil the grill pan.
- Drain the marinade from the beef, if necessary. Grill the steak and cook for 2-3 minutes on each side (until medium rare 140°) and then transfer to a plate to rest. Depending on the size of the grill pan you may need to cook in batches.
- To assemble the bowls, you can put everything out and let everyone make their own, or just divide the rice into individual serving bowls, and top with all the fixings. Drizzle with chipotle ranch dressing and serve with lime wedges.