Steak Burrito Bowls with Spicy Chipotle Dressing

Preparation time: 45 minutes
Cooking time: 45 minutes


  • 1 pound trimmed beef flat iron or skirt steak
  • 1/3 cup fresh lime juice, divided
  • 2 tablespoons Full Circle Organic Extra Virgin Olive Oil
  • 1 tablespoon Full Circle frozen garlic, divided
  • 2 teaspoons Full Circle Chili Powder
  • 1 teaspoon Full Circle Sea Salt
  • 1 cup Full Circle Organic Long Grain Brown Rice
  • 1/4 cup chopped chipotle pepper in adobo sauce
  • 1/2 cup sour cream
  • 1/2 cup plain Greek style yogurt
  • 1 cup Full Circle Organic Mild or Medium Salsa
  • 3 cups coarsely shredded Full Circle Organic Romaine Lettuce
  • 1 can (15 oz.) Full Circle Organic Black Beans, rinsed, drained
  • 1 can (15 oz.) Full Circle Organic Gold Corn, drained
  • 1 avocado, halved, seeded, peeled, diced
  • 1 1/3 cup diced plum tomato
  • 2 tablespoons chopped Full Circle Organic Cilantro


Place steak in a zip-top plastic bag; combine ¼ cup lime juice, olive oil, 2 teaspoons garlic, chili powder and salt, pour over steak, seal bag and marinate in refrigerator 2 to 4 hours. One hour prior to serving, prepare rice according to package directions. Meanwhile, place chipotle pepper in small food processor bowl, add remaining lime juice and remaining garlic, process until smooth. Combine sour cream, yogurt and chipotle mixture, add salt to taste; cover and refrigerate until ready to serve. Preheat grill or broiler; remove steak from marinade and broil or grill 4 to 6 minutes on each side to doneness desired; let steak stand 5 minutes, carve into thin slices against the grain. Combine cooked rice and salsa. To assemble burrito bowls, divide rice into each bowl, top with equal portions of lettuce, beans, corn, avocado, tomato, steak and chipotle dressing; sprinkle with cilantro. Refrigerate extra dressing and use within 10 days. 4 to 6 servings.

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