You know that feeling when you just need something serious for dinner? Slash lunch? And/or breakfast…Like Chipotle?? But you really just can’t deal with traffic? Every couple months I find myself in this exact situation; jonesin’ for a serious Chipotle burrito. Most of the time, its the traffic that keeps me from heading over to the closest store front, but on occasion it’s to do with the wallet. Why go spend money and drive to Chipotle when I’ve got a perfectly good meal waiting to be cooked in the kitchen?….Because I 👏🏻 need 👏🏻CHIPOTLE!
Seriously though. I did all the research. Creeped the ingredients list about 889273498 times to be as close I could get to the gloriousness that is a Chipotle burrito. And I must say, I got pretty stinkin’ close. Be prepared for Chipotle goodness without the drive and/or the bill!
Obviously, the trick to making a Copycat Chipotle Steak Burrito as similar as possible is in the steak. Aaaaaand…NAILED it! Just going to pat myself on the back here real quick 💅🏻. Marinate a simple sirloin steak for 1 to 2 hours, sear for 3 to 4 minutes on each side, and BOOM! I kid you not. Chipotle steak. The secret? A little minced up chiptole pepper in adobo sauce. Plus a little of the actual sauce. It adds just a kick of heat and flavor to the other spices.
Also, if you’re truly concerned about that wallet, this recipe will give you leftovers galore! A burrito from Chiptole is good for maaaaybe the next day. I’ll try and save half but I’ll usually end up with just a 1/4 of it left over. Not enough right? Since this Copycat Chipotle Steak Burrito uses an entire pound of steak, you can have a burrito for lunch the next day too!
Keep in mind, this Copycat Chipotle Steak Burrito is my favorite version customized to my specific tastes. For example, I never order the corn topping or any salsa other than pico de gallo. So absolutely feel free to take this recipe and run with it! Customize it to make your own favorite Copycat Chipotle Steak Burrito 😎.
- 1 lb sirloin steak
- 1 tablespoon olive oil + extra for cooking
- 1 canned chipotle pepper in adobo sauce, minced + ¼ teaspoon adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground Mexican oregano
- 1 teaspoon cumin
- ½ teaspoon fresh ground black pepper
- ½ teaspoon coarse salt
- 1 cup basmati rice
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 bay leaf
- ¼ teaspoon coriander
- Pinch of salt
- 2 cups water
- 2 tablespoons fresh cilantro, roughly chopped
- 2 15 ounce cans black beans, drained
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle chili in adobo sauce
- ½ teaspoon olive oil
- ½ teaspoon cumin
- ½ teaspoon pepper
- ¼ teaspoon ground Mexican oregano
- 1 bay leaf
- 1 teaspoon lime juice
- 2 teaspoons water
- Pinch of salt
- 2 cups romaine lettuce, thinly sliced
- 1-2 cups fresh grated monterey jack cheese
- Large flour tortilla
- Pico de Gallo, sour cream, avocado slices, and fresh cilantro leaves to garnish
- Marinate the steak: Whisk together all the ingredients for the steak in a small bowl. Combine the marinade mixture and the steak in a large bowl or a large ziploc bag, coating the steak with the marinade. Place in the fridge for 1 to 2 hours, up to over night.
- Make the rice: While the steak is marinating, heat the olive oil for the rice in a large sauce pan. Add the basmati and cook 1-2 minutes.
- Add lime juice, bay leaf, coriander, salt, and water. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed (around 25 minutes).
- Fluff with a fork and sprinkle with cilantro.
- Cook the steak: In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Cook steak 3-4 minutes per side (for medium rare). Remove from heat and rest steak for 5 minutes before slicing. Slice into ½ inch cubes.
- While steak is cooking, make the beans: In a medium sauce pan, combine all ingredients for the beans. Cook over medium heat for 5 minutes, stirring occasionally, until heated through.
- Assemble burrito: Warm a large flour tortilla. Add a large scoop of rice. Layer beans, steak, lettuce, cheese, sour cream, pico de gallo, avocado, and cilantro on top. Fold up, wrap in foil if desired, and serve with your favorite tortilla chips!
If you make this recipe, please be sure to take a photo and tag it with #aberdeenskitchen. I can't wait to see what you cook up!