Chipotle Steak Burrito Bowl Recipe (Copycat)

I have been recreating restaurant favorites in my kitchen for years, and this chipotle steak burrito bowl recipe has become my go-to when I want something that tastes just like the real thing but costs half the price.

The secret is in the steak marinade - it gets the meat so tender and flavorful that people always ask what I did differently. Plus, when you make burrito bowls at home, you can pile on all the toppings you want without paying extra for guac.

Recipe Overview

• Prep Time: 20 minutes (plus 30 minutes marinating time)
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4

Ingredients

For the Marinated Steak:

• 1.5 lbs flank steak (or skirt steak)
• 3 tbsp olive oil
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce from the can
• 2 tbsp fresh lime juice
• 2 tsp chili powder
• 1 tsp ground cumin
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

For the Fluffy Cilantro Lime Rice:

• 1 cup jasmine rice
• 2 cups water
• 1/2 tsp salt
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

For the Corn Salsa:

• 2 cups corn kernels (fresh or frozen)
• 1/4 cup red onion, diced
• 1 jalapeño, minced
• 2 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• Salt to taste

For Assembly:

• 1 can black beans, drained and rinsed
• 1 cup pinto beans, cooked
• 1 cup pico de gallo
• 1/2 cup sour cream
• 1 cup shredded cheese (Monterey Jack cheese works great)
• 1 avocado, sliced
• Fresh veggies (lettuce, tomatoes)
• Bell peppers, sliced

Instructions

Step 1: Prepare the Steak Marinade

Mix all marinade ingredients in a small bowl until well combined. Place steak in a plastic bag or shallow dish and pour the marinade over it. Make sure the steak is completely coated with the mixture. Let it marinate for at least 30 minutes, but up to 2 hours if you have time. The longer you marinate, the deeper the chipotle steak flavor gets.

Step 2: Make the Cilantro Lime Rice

Rinse your jasmine rice until the water runs clear, then cook it according to package directions with water and salt. Once the rice is done and fluffy, fluff it with a fork and stir in fresh lime juice and chopped fresh cilantro. This creates that perfect fluffy cilantro lime rice that makes the whole bowl come together.

Step 3: Prepare the Corn Salsa

If using fresh corn, cut the kernels off the cob. Heat a large skillet over medium high heat and cook the corn for 3-4 minutes until slightly charred. Let it cool, then mix with red onion, jalapeño, fresh lime juice, and cilantro. Season with salt to taste. This homemade corn salsa is so much better than store bought versions.

Step 4: Cook the Chipotle Steak

Remove the marinated steak from the marinade and let it come to room temperature for 10 minutes. Heat a large skillet or grill pan over medium high heat. Cook the steak for 4-5 minutes per side for medium rare, or until it reaches your desired doneness. Let the steak rest on a cutting board for 5 minutes before slicing against the grain.

Step 5: Warm the Beans and Prepare Toppings

While the steak rests, warm your black beans and pinto beans in separate pans over medium heat. Prepare all the toppings - dice your fresh veggies, slice bell peppers, and get your pico de gallo and sour cream ready.

Step 6: Assemble Your Steak Burrito Bowl

Start with a base of the cilantro lime rice in each bowl. Add sliced chipotle steak, then arrange all the toppings around the bowl. Include the corn salsa, beans, pico de gallo, shredded cheese, and fresh veggies. Top with sour cream and avocado slices.

Recipe Notes

• Let the steak marinade properly: Even 30 minutes makes a huge difference in flavor, but 2 hours is ideal for the most tender results.
• Don't skip the steak rest: After cooking, let your steak rest for at least 5 minutes so the juices redistribute and you get the most tender slices.
• Cook rice ahead for meal prep: The cilantro lime rice tastes even better the next day, making this perfect for meal prep bowls you can grab all week.
• Store leftovers properly: Keep everything in separate containers in an airtight container system so nothing gets soggy when you reheat.
• Slice against the grain: This is key for tender steak - look for the direction of the muscle fibers and cut perpendicular to them.

Nutrition Facts (Per Serving)

• Calories: 520
• Protein: 35g
• Fat: 18g
• Carbs: 58g
• Fiber: 12g
• Sugar: 8g
• Sodium: 890mg

My Secret Tips for the Perfect Copycat Chipotle Steak Recipe

I have made this copycat chipotle steak recipe countless times, and these tricks always make it taste just like the restaurant version.

• Use chipotle peppers in adobo sauce, not just powder - the smokiness comes from the actual peppers, and the adobo sauce adds that tangy depth you can't get from powder alone.
• Get your skillet really hot before adding the steak - this creates that nice crust that seals in all the juices. I usually let my large skillet heat for 2-3 minutes over medium high heat before adding the meat.
• Slice the steak thin and against the grain - this makes even tougher cuts like flank steak incredibly tender.
• Make extra marinade for later - double the batch and freeze half in a plastic bag. Next time you want to make this, you just thaw it and marinate fresh steak.
• Let everything come to room temperature before serving - cold rice and toppings don't taste as good. I usually take everything out about 10 minutes before we eat so it all warms up slightly.

"The key to a great burrito bowl is balance - you want each bite to have a little bit of everything, from the smoky steak to the fresh toppings. Don't be afraid to load it up."

- Rick Bayless, Chef & Mexican Cuisine Expert

Best Side Dishes to Serve With Chipotle Bowls

When I make these steak burrito bowls for dinner parties, these sides always disappear first.

1. Mexican Street Corn

Grill corn on the cob and brush with mayo, cotija cheese, and chili powder. It goes perfectly with the smoky chipotle flavors and gives you another layer of Mexican taste.

2. Homemade Guacamole

Mash ripe avocados with lime juice, garlic, and diced onion. Fresh guac is always better than store bought, and it's one of those all the toppings that makes everything taste better.

3. Cilantro Lime Cauliflower Rice

For a low carb option, pulse cauliflower in a food processor until it looks like rice, then sauté with lime and cilantro. This gives you all the flavor without the extra carbs.

4. Black Bean Soup

Simmer black beans with cumin, garlic, and chipotle peppers for a hearty soup that shares flavors with the main dish. Serve it in small bowls as an appetizer.

5. Quick Pickled Red Onions

Slice red onions thin and marinate them in lime juice and salt for 15 minutes. They add a tangy crunch that cuts through all the rich flavors in the burrito bowl.

Related Articles:

• Country Gravy Recipe for Chicken Fried Steak
• Chicken Fried Steak Sandwich Recipe
• Hibachi Steak and Shrimp Recipe

Perfect Recipe Variations for Different Diets

I get asked all the time how to modify this recipe for different eating styles, so here are my tried-and-true variations.

• For meal prep warriors: Cook everything on Sunday and store in separate containers. The steak actually gets more flavorful after a day in the fridge, and you can just grab and assemble throughout the week.
• For low carb fans: Swap the rice for cauliflower rice or just pile everything over a bed of lettuce. You still get all the flavors but cut way down on carbs.
• For spice lovers: Add extra chipotle peppers to the marinade and throw some jalapeños in your corn salsa. I also like to add a pinch of cayenne to the rice for extra heat.
• For quick dinner nights: Use pre-cooked rice from the store and canned beans to cut down on cook time. You can have dinner ready in 20 minutes if you marinate the steak the night before.

FAQs