Copycat Chipotle Steak Burrito Bowl

I first discovered Chipotle during my freshman year of college in OH. Being a picky eater, I found little to satisfy me in our dining halls and once I had the Steak Burrito Bowl, it was love at first bite. For years, it remained my staple during finals week when I needed a meal that would give me energy during those grueling all nighters and it also tasted amazing. After I moved back, it’s the one thing that I truly missed and would often find myself daydreaming about. Until, one magical day last year when SA recreated one of my favourite dishes for me, and let’s just say it was like falling in love all over again. Sigh.

Now, with Chipotle’s recent food poisoning scandal means even those living Stateside are likely to give this restaurant a miss. Now if you’re like me and would sing from the rafters about how you miss the Burrito Bowl, you’re going to want to find out how SA & I recreated this recipe. Don’t be scared off by all the different components – they’re easy enough to prepare and really add to its’ depth in flavour and gives it colour, which makes for a dish that is beautiful and delicious.

Now first, let us assemble the cast of characters. You will need 2 ribeye steaks, a can of corn, 4 tomatoes, 3 onions, a can of black beans, one green pepper and a cup of rice (we used Red, but you could also use anything thats available), green chili or jalapeno, cilantro and of course 4 dollops of sour cream. Before making the salsas, marinate the steaks for a few hours so they are ready to cook as soon as the other stuff is ready.

Some colour

Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Really get your hands in there and rub spice mixture over both sides of steak, along with the olive oil. This spice mixture makes the steaks give off that unique smell when they’re being fried that totally brought me back to the days when I would make regular pilgrimages to the Chipotle in Easton, about 25 miles away from campus. Now do a little dance and put it in the fridge. And meanwhile, let’s get started on the other ingredients.

Rub it in, why don’t you?

Preparing the salsa is super easy – just combine the chopped tomatoes, onions, green chili and two tablespoons of cilantro. Season to taste with salt and pepper.

Salsa or Pico de Gallo


For the corn salsa, combine corn, onions, cilantro and a hint of cumin in a bowl. Pour some lime juice in so it is nice and tangy and, once again, season to taste with salt and pepper.

FullSizeRender (4).jpg
Corn salsa


Our little secret to get a rich flavour in the cilantro rice is to use ghee or clarified butter to bring it all together. Drizzle some lime juice and some ghee over the warm rice (we used red rice). The rich smell of the ghee added with two tablespoons of cilantro sprinkled on top, makes it a delight for the senses as the freshness of the cilantro contrasts with the richness of the ghee and pops with colour against the red of the rice and adds a rich flavour. Season with a pinch of salt. Now fluff it up with a fork and have a little taste. Aaaaah…heaven.

Cilantro Lime Red Rice

Meanwhile, let’s put that can of black beans to use. Just open it up, and put the beans to boil with a little bit of onions and pepper to add a bit of a kick.

Black Beans can’t jump!

The last component you need to prepare is the onions and green pepper. Although it may feel like a superfluous part of the dish, for me it’s integral because of the crunchy texture it adds. One time I had ordered a bowl and forgot to get the peppers and onion and it just didn’t taste the same to me. Just fry ’em up a bit so they’re slightly blackened and now you are ready to cook the steaks. Almost there, buddy!

Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking, we did 4 minutes on one side and 3 minutes on the other. Transfer to a cutting board and let rest for 5 minutes. Slice thinly into strips.

I forgot to take pictures of the steak being cut…oops!

Now, before you are ready to devour the goodness that is the Steak Burrito Bowl, you must arrange everything on the plate. I like to just lump everything on top of each other and top it all off with some sour cream, which really really lets to enjoy all the flavours in one big bite. Start with the rice, then the beans, then the onions and peppers, then the steak and then the tomato salsa and the corn salsa. You can also put in some lettuce for an extra crunch and top it off with sour cream or doi. Nom nom nom. Happy feasting!

Copycat Chipotle Burrito BowlIngredients

Ingredients (serves 2 hungry fat asses or 4 normal people)


  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garlic powder (or bangali equivalent)
  • 1/4 teaspoon onion powder (or bangali equivalent)
  • 1/4 teaspoon crushed red pepper
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 ribeye steaks


  • 4 tomatoes, diced
  • 1 cup finely diced red onion
  • 1 green chili, minced
  • 2 tablespoons fresh chopped cilantro

Corn Salsa

  • 1 can corn, drained
  • 1 onion, diced
  • 2 tablespoons fresh chopped cilantro
  • a teaspoon of cumin
  • 2 tablespoons lime juice
  • salt and pepper to taste

Cilantro Lime Rice

  • 2 cups cooked Red rice, warm
  • 1 1/2 tablespoons lime juice
  • 1 teaspoon ghee
  • 2 tablespoons fresh chopped cilantro
  • 1/4-1/2 teaspoon salt


  • 1 can black beans, rinsed, drained, and warmed
  • 1/2 cup sour cream
  • 2 green peppers, sliced lengthwise
  • 2 shallots, minced



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