Chipotle steak burrito bowl

A fun and healthy alternative to the classic burrito, this Tex-Mex burrito bowl is overflowing with strips of rump steak, tortilla chips and a homemade avocado crema.

If your burrito bowl isn’t overflowing with ingredients and colour, you’re doing it wrong. There needs to be something sharp, something creamy, a crunch here and there, and a dressing to tie it all together.

My Tex-Mex burrito bowl delivers on all four counts and goes above and beyond in giving vegetables equal billing alongside the rump steak.

The chipotle chilli rub is optional, but the homemade tortilla chips and avocado crema are non-negotiables. Think of it as guacamole’s smoother, sassier cousin!

How To Make Chipotle Steak Burrito Bowl

• Chef Catling’s recipe notes
• Recipe: Chipotle steak burrito bowl
• Frequently asked questions

Tips & Notes To Know

• Bring your steaks to room temperature: Remove from the fridge at least 15 minutes before use. This will prevent the outside from overcooking while the inside is still cold.
• Lay the steak away from you: Unless you fancy giving your arm a shower with hot oil, handle with care when placing the steak in a screaming hot pan.
• Lock in the juices: The general rule of thumb is to let your steaks rest for 5-8 minutes before slicing. This gives the muscle fibres time to relax and for the steak to reabsorb all those juices so they don’t leach out onto the chopping board.
• Slice against the grain: Look for parallel lines or streaks on the surface of the steak. These are the muscle fibres, and the grain runs along their direction. Cutting across these makes the steak easier to eat, so you’re not giving your jaw a workout.

Chipotle steak burrito bowl

Serves: 2 Prep time: 15 mins Cook time: 15 mins 15 mins

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Ingredients

2 x 200g rump steaks
Chipotle chilli paste, for brushing
1 avocado, stoned
1.5 tbsp Greek yoghurt
1 lime, 1/2 juiced, 1/2 cut into wedges
1 chargrilled tortilla wrap
Olive oil, for brushing and drizzling
1/2 green pepper, deseeded and finely sliced
1 red onion, finely sliced
1 x 250g pouch cooked Mexican rice
125g mango, finely diced
1/2 x 400g can black beans, drained and rinsed
2 salad tomatoes, deseeded and finely diced
1/4 iceberg lettuce, finely shredded

Instructions

Step 1
Remove the rump steaks from the fridge at least 15 minutes before cooking them. Pat both sides dry with kitchen paper, then season liberally with salt and pepper. Brush lightly with chipotle chilli paste all over and set aside.

Step 2
Preheat the oven to 200C. To make the avocado crema, mash the avocado in a small bowl and fold through the Greek yoghurt and a good squeeze of lime juice. Season to taste and decant into a bowl. Refrigerate until ready to use.

Step 3
To make the tortilla chips, cut the tortilla wrap into small triangles and brush both sides lightly with olive oil. Spread out on a lined baking tray and cook in the oven for 6-8 minutes until golden and crisp. Keep warm and set aside.

Step 4
Heat a large frying pan over a high heat. When it starts to smoke, rub the rump steaks with olive oil on both sides and season well. Add to the pan and sear the steaks on each side for 1 minute to achieve a nice caramelisation. For medium rare, continue to rotate frequently and cook for 2-3 minutes more, depending on the thickness, or until cooked to your liking. 

Step 5
Allow the steaks to rest for 5-8 minutes on a chopping board before slicing against the grain.

Step 6
Meanwhile, add the pepper and red onion to the same pan with another drizzle of olive oil if necessary. Stir-fry the vegetables over a medium heat until softened and charred in places; about 5 minutes.

Step 7
Cook the Mexican rice according to pack instructions and divide between bowls. Top with the onions, peppers and chipotle chilli steak and serve alongside the mango, black beans, diced tomato, shredded lettuce, tortilla chips and avocado crema. Garnish with lime wedges, if you like, and tuck in.

Frequently Asked Questions

How Do I Know If My Steak Is Cooked?

For medium rare, your steak should feel soft and springy but with a slight resistance. It’s always better to err on the side of underdone – that way you can put it back in the pan if you find the steak is too rare for your liking.

To simplify the process, invest in a digital cooking thermometer (it’s the best and most useful gadget I’ve ever purchased) and follow this chart to nail the perfect cook on your steak.

How Long Does The Avocado Crema Keep For?

The avocado crema will last no longer than 3 days in the fridge. Serve it with fajitas and salsa for tomorrow’s dinner or pair it with scrambled eggs and a drizzle of sriracha for a bang-on-trend Sunday brunch.

What Is Chipotle Chilli Paste?

Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices.

Chipotle is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas.