Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Warm the flour tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with the black beans, the pico de gallo, and sour cream. Fold the flap nearest you over the filling, then fold in the sides; roll burrito away from you, keeping it tight to form a log.
Rest, seam side down. Serve with guacamole and tortilla chips! Notes Follow these tips for the absolute best flavor: If you have time and patience, let the steak marinate overnight for even better flavor! Calories: Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe.
If these numbers are very important to you, I would recommend calculating them yourself. Course: Main Course. Cuisine: Mexican. Keyword: chipotle burrito, Chipotle steak burrito, steak burrito recipe. Did you make this recipe? Snap a picture and mention bellyfullblog! Leave a Review! Cancel Reply I love hearing from you! Made This? Rate This Recipe! Kristin B says:. Paul says:. Bridgette says:. Amy Belly Full says:.
Phil says:. Timur says:. Sonnyb says:. Lana says:. Geri says:. Mike says:. JG says:. Jen says:. Thanks, Jen! Jenny says:. Missy says:. Krysta says:. Amy Very Culinary says:. Domarina says:. Dave says:. This recipe sounds delicious! Quick question, how much money does it take to put together a meal like this? Shnay M. Lucy Bake Play Smile says:. Hi Jenny! We love them, so glad you guys did too! Sherri The Well Floured Kitchen says:. Amy says:.
Stephanie says:. Heather Sugar Dish Me says:. Dan from Platter Talk says:. Kelli The Corner Kitchen says:. Joanne says:. These would make a perfect lunch for school! Which starts back next week :. Lauren Climbing Grier Mountain says:. Put the steak in the fridge to marinade for 8 to 24 hours. For this photo shoot, we marinaded the meat for 24 hours. When ready to cook, take the meat out of the fridge 30 minutes before grilling so the meat can slowly warm up to room temperature.
Cook on a very hot outside grill or heat up oil in a cast iron skillet at medium high heat until it shimmers, then cook the steaks roughly 5 minutes per side. After two minutes, lower the heat and flip only once.
Cook the meat in batches if it doesn't all fit in the skillet at the same time. Make sure the meat is at the correct temperature for your desired doneness. Place the meat on a grooved wooden cutting board and tent with foil. Let the meat rest for 10 minutes. Make your own Copycat Chipotle steak recipe at home. The smoky, spicy flavors from the marinade will taste amazing when you build your own steak bowl, burrito, or soft tacos.
Learn how to make this addictive Chipotle main course that has just the right amount of seasonings. This steak is not too spicy, mouthwatering, juicy, and chewy. The meat is full of flavour and looks heavenly. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Save Recipe Recipe Saved. Description Make your own Copycat Chipotle steak recipe at home. Ingredients Copy to clipboard Copy to clipboard. Units US M Scale 1x 2x 3x.
Marinating the Meat Put all the ingredients for the marinade in the food processor and pulse until blended. Scrap down the sides of the processor with a plastic spatula , then add a bit of water to thin the marinade and run the processor again. You should have 1 cup of marinade. Place the top sirloin steaks in a large zip top bag and pour the marinade on top. Mush the liquid around, making sure to get it on both sides of the steaks. Seal the bag and place it in the fridge overnight or up to 24 hours.
When ready to cook, take the meat out 30 minutes before cooking so it can warm up to room temperature. Our Barbacoa mainly comes from the shoulder, because those cuts have enough fat to keep the meat moist during our long braising method, making the end result seriously juicy and tender.
Our steak, meanwhile, comes from all over: bottom rounds, top rounds, eye of rounds, inside round, outside round, sirloin, knuckle, ball tip, and sirloin top.
You get the picture. Lots of rounds.
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