Chipotle-Style Steak Burrito Bowls
Sirloin steak seasoned with a chipotle spice blend, seared and sliced over cilantro lime rice with black beans, corn, pico de gallo, and a Greek yogurt crema. ~46g protein per bowl — the highest on the site. Beats Chipotle on protein, cost, and the fact that you don't have to leave the house. Meal preps in 30 minutes.
Ingredients
Meat & Protein
- 1.5 lbs sirloin steak cut into 1 to 1.5-inch chunks, patted dry
Produce
- 1 lime juiced — divided, half for rice, half for crema
- 3 tbsp fresh cilantro roughly chopped — divided, for rice and garnish
Dairy
- ½ cup plain Greek yogurt full-fat — for the crema
Pantry & Canned Goods
- 2 cups long grain white rice uncooked
- 1 can black beans drained and rinsed
- 1 cup corn frozen or canned, drained
- 1 cup salsa store-bought pico de gallo style, chunky
- 1 tbsp olive oil
Seasonings & Spices
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¾ tsp kosher salt divided — ½ tsp for steak, ¼ tsp for rice
- ½ tsp black pepper
Instructions
- Cook the rice according to package directions. When done, stir in half the lime juice, half the cilantro, and ¼ tsp kosher salt. This is your cilantro lime rice — it takes 30 extra seconds and makes the bowls taste like Chipotle instead of meal prep.
- Make the Greek yogurt crema: stir together the Greek yogurt and remaining lime juice in a small bowl until smooth. Season with a pinch of salt. This replaces the sour cream and adds roughly 8g more protein per bowl. Refrigerate until serving.
- Season the steak pieces with chili powder, cumin, smoked paprika, garlic powder, ½ tsp kosher salt, and black pepper. Toss to coat evenly — make sure every piece is covered.
- Heat the olive oil in a large cast iron or heavy skillet over high heat until just smoking. Add the steak pieces in a single layer — do not crowd the pan, work in batches. Sear for 60 to 90 seconds per side until deeply browned outside and medium-rare to medium inside. Remove from heat and rest for 3 minutes before slicing thinly against the grain.
- Divide the cilantro lime rice among 4 meal prep containers. Top each with equal portions of steak, black beans, and corn. Add a scoop of salsa. Keep the Greek yogurt crema in a separate small container until serving. Refrigerate for up to 4 days.
Notes
Estimated protein per bowl: ~46g — the highest of any recipe on the site. Sirloin steak contributes approximately 35g per 6 oz serving, black beans add 7g per half cup, and Greek yogurt crema adds an additional 4g over what sour cream would provide.
High heat is non-negotiable for the steak. A properly preheated cast iron at high heat develops a dark, flavorful crust in 60 to 90 seconds. A medium-heat pan takes longer and steams the meat gray. Get the pan screaming hot before the steak goes in.
Rest the steak for 3 minutes before slicing. Cutting immediately causes the juices to run out onto the cutting board. Three minutes allows them to redistribute and every bite stays juicy through day 4 in the fridge.
Greek yogurt crema instead of sour cream is the protein upgrade that distinguishes this from a standard burrito bowl. Full-fat Greek yogurt has roughly 17g of protein per 6 oz versus sour cream's 2g. The tang and creaminess are nearly identical.
Reheat the steak, rice, beans, and corn for 90 seconds. Add cold salsa and crema after reheating. The contrast of warm base and cold toppings is intentional — it's how Chipotle tastes.
Tried this recipe?Let us know how it was!