Steak & Bean Burrito Bowl with Chipotle Crema
- Preparation Time: 30 min
- Cooking Time: 10 min
- Total Time: 45 min
- 1
Ingredients
Chipotle Crema
- ½ cup - sour cream
- 3 tbsp - El Yucateco Chipotle Hot Sauce
- 1 tsp - lime juice
- ¼ tsp - garlic powder
- ¼ tsp - salt
Steak
- 1 lb - strip steak, flank steak or skirt steak
- 1 tbsp - neutral oil (canola or vegetable)
- 1 tsp - salt
- ½ tsp - chili powder
- ½ tsp - freshly ground black pepper
- ¼ tsp - garlic powder
Burrito Bowl
- 1 cup - cooked black beans
- 1 cup - cooked corn kernels
- 1 cup - cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup - fresh cilantro leaves
- 1 lime, cut into wedges
- Cooked rice or cilantro-lime rice (optional)
Preparation
- In a small bowl, combine the sour cream, El Yucateco Chipotle Hot Sauce, lime juice, garlic powder, and black pepper. Stir until smooth and refrigerate until ready to serve.
- Pat the steak dry and rub with olive oil. Season evenly with chili powder, garlic powder, salt, and pepper.
- Preheat a grill or cast-iron skillet over medium-high heat.
- Cook the steak for about 3–4 minutes per side, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes.
- Slice the steak against the grain.
- Warm the black beans and corn in a small skillet or saucepan if desired.
- Divide the rice (if using), black beans, corn, tomatoes, and avocado among serving bowls.
- Top each bowl with sliced steak and drizzle generously with the chipotle crema.
- Garnish with fresh cilantro and serve with lime wedges on the side.