Chipotle Steak Burrito Bowl Recipe | Easy Copycat Marinade Taco Tuesday #tacotuesday #chipotlebowl

Name: Chipotle Steak Burrito Bowl Recipe | Easy Copycat Marinade Taco Tuesday #tacotuesday #chipotlebowl
Total time: 35 min
Ingredients: 2 lb Beef, trimmed; 2 Chipotle pepper; 1 tbsp Adobo sauce; 2 tbsp Olive oil; ½ Lime, juiced; 1 tbsp Apple cider vinegar; 2 tbsp Soy sauce; 2 Garlic, minced; 4 tsp Cumin; 2 tsp Mexican oregano, dried; 1 tbsp Honey; Black pepper; 2 ½ cups Rice, cooked; 1 ½ cups Black bean; 1 ½ cups Sweet corn, frozen; 1 Bell pepper, diced; ⅓ cups Cilantro, finely chopped

By Fit Men Cook · 35 min

Ingredients

Beef · trimmed2 lb
Chipotle pepper2
Adobo sauce1 tbsp
Olive oil2 tbsp
Lime · juiced½
Apple cider vinegar1 tbsp
Soy sauce2 tbsp
Garlic · minced2
Cumin4 tsp
Mexican oregano · dried2 tsp
Honey1 tbsp
Black pepper
Rice · cooked2 ½ cups
Black bean1 ½ cups
Sweet corn · frozen1 ½ cups
Bell pepper · diced1
Cilantro · finely chopped⅓ cups

Instructions

Blend all the marinade ingredients (chipotles, adobo sauce, olive oil, lime juice, vinegar, tamari, garlic, cumin, oregano, honey and black pepper) until smooth. Add more honey or lime juice to adjust the heat.
Put the flank steak in a sealed container or bag, pour the marinade over it, seal, and refrigerate at least 8 hours or overnight.
Let the marinated steak sit at room temperature for 30 minutes before cooking.
Heat a cast iron or carbon steel skillet on its highest setting, spray with oil, add the steak and sear 4-6 minutes per side, depending on how well done you like it.
Move the steak to a cutting board, cover loosely with foil, and let it rest 10-15 minutes before slicing.
Toss the cooked rice with the black beans, corn, red bell pepper, cilantro, cumin and lime juice until combined, then season with salt and pepper to taste.
Serve the sliced steak on top of the rice mixture.

Summarized from Fit Men Cook's video. Watch it for the details.

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