This build-your-own Mexicali Steak Burrito Bowl is filled with amazing flavors and texture. We like ours with cilantro lime rice topped with grilled Mexicali seasoned steak, caramelized onions and peppers, guacamole, pico de Gallo, charred corn, lettuce and cheese, drizzled with a homemade cilantro ranch.
Who doesn’t love a burrito bowl?
As I mentioned in my last post, at the end of March Pat and I went with good friends of ours to Panama City, Florida for a week of fun and sun. And 3 of the 7 days we ate at Diegos, a Mexican inspired restaurant. This place is responsible for me falling in love with cilantro ranch and also inspired me to make a version of their steak burrito bowl.
At the restaurant, you could build your own bowl by going through a provided list and picking your choice of protein (chicken, steak, shrimp etc.) and add-ins (pico, corn salsa, lettuce, cheese etc.). I had steak (double steak actually) every single time.
Immediately when I got home I started making my own version just so I could share it here and it’s just in time for Cinco de Mayo. Although I already know these bowls are going too be a staple all summer long.
Toppings You May Want For Your Burrito Bowls:
Give yourself plenty of time to prepare any add-ins (rice, salsa, guacamole, pico etc.) prior to grilling the steaks. Sometimes I make a few of these the day before. Below is what we like adding to our burrito bowls.
- cilantro lime rice
- charred corn or corn salsa
- sautéed onions and peppers – Sauté strips of bell peppers and onions in avocadooil with a pinch or two of salt over medium to medium-high until tender and caramelized.
- guacamole
- shredded cheese – Use cotija, oaxaca, Monterrey jack or pepper jack.
- pico de gallo
- shredded lettuce
- pickled onions
- pickled jalapeños
- cilantro ranch dressing
- cilantro
- tortilla chips – For serving.
To Make Grilled The Mexicali Steak You Will Need:
- steak – Use sirloin, skirt or flank steak.
- olive oil – Or substitute with avocado oil.
- lime juice – Freshly squeezed is best.
- Mexicali seasoning – A robust homemade spice blend of cilantro, chili powder, cumin, chipotle powder, cilantro, oregano, and both garlic and onion powder
In a large bowl, measure and add 2 tablespoons Mexicali seasoning, 1 tablespoon avocado oil and the juice of 1 lime.
Stir to combine.
Add in your steak(s) and toss well to coat evenly.
Preheat your grill to 500°F or 260°C.
Once your grill has preheated, place steak onto grill and close the lid. Grill for 5 to 6 minutes (this will depend on thickness), flip and continue to grill for 3 to 4 more minutes or until the internal temperature reads 145°F or 60-62°F.
Allow the steak to rest 6 to 8 minutes (tented with foil to keep warm) before slicing and dicing.
Build Your Burrito Bowl:
Typically I start by adding rice and lettuce as the base, then add steak in the middle and add any toppings or add-ins around the steak. Lastly drizzle with cilantro ranch and sprinkle with chopped cilantro. I like to serve these burrito bowls with tortilla chips.
Enjoy! And if you give this Mexicali Steak Burrito Bowl recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Mexicali Steak Burrito Bowls
Ingredients
FOR THE STEAK BURRITO BOWLS:
- cilantro lime rice
- corn salsa, or charred corn
- sautéed onions and peppers
- guacamole
- cheese, like cotija, oaxaca, monterrey jack or pepper jack
- pico de gallo
- shredded lettuce
- pickled red onions, or sliced raw red onions
- pickled jalapeños , or sliced raw jalapeños
- cilantro ranch, or use sour cream or plain nonfat greek yogurt
- cilantro leaves, finely chopped
FOR THE MEXICALI STEAK:
- 2 tablespoons Mexicali seasoning
- 1 large lime, juiced
- 1 tablespoon avocado oil
- 2 pounds steak, use sirloin, skirt or flank steak
Instructions
FOR THE ADD-INS:
- Give yourself plenty of time to prepare any add-ins (salsa, guacamole, pico etc.) prior to grilling the steaks. Sometimes I make a few of these the day before.
MAKE THE MEXICALI STEAK:
- In a large bowl, measure and add Mexicali seasoning, avocado oil and lime juice. Stir to combine. Add add steaks and toss to coat evenly.
- Preheat your grill to 500°F or 260°C.
- Once your grill has preheated, place steak onto grill and close the lid. Grill for 5 to 6 minutes (this will depend on thickness), flip and continue to grill for 3 to 4 more minutes or until the internal temperature reads 145°F or 60-62°F.
- Remove steaks off the grill and transfer to a cutting board. Allow the steak to rest 6 to 8 minutes (tented with foil to keep warm) before slicing and dicing.
BUILD THE BURRITO BOWL:
- Start by adding rice and lettuce as the base, then add the cubed steak in the middle and add any toppings or add-ins around the steak. Lastly drizzle with cilantro ranch and sprinkle with chopped cilantro. I like to serve these burrito bowls with tortilla chips.
Notes
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