Steak Burrito Bowls

Copycat Chipotle Burrito Bowls

Ingredients for Cilantro Lime rice:
2 cups Texmati rice
1/2 chopped cilantro, packed
1/2 of a lime, juiced
1 tsp salt
*Cook the rice according to package directions with 1 tsp salt and 1 TBSP butter and then toss in the cilantro and lime juice when it is cooling. 

Steak Marinade:
1/2 cup cilantro, chopped
1/2 lime, juiced
1/4 cup - 1/2 cup olive oil
3 cloves of garlic
1 jalepeno
salt and pepper
About 1.5 pounds of thin cut boneless ribeye or ny strip steak.
Marinate for 30 minutes in the refrigerator and 30 minutes at room temperature.
Cook on a grill pan for 3 minutes each side. Let rest for 5 minutes and then cut against the grain into bite sized pieces.

Other accouterments:
2 cups of corn, microwaved with 1 tsp cajun seasoning
1 can of black beans, drained
2 cups of mexican shredded cheese
2 hearts of romaine, chopped
Hot fresh salsa or pico de gallo
Sour cream

Build your burrito bowl with rice on the bottom, then steak, cheese and all other toppings.  Enjoy!