Chipotle steak burrito bowl
If your burrito bowl isn't overflowing with food, you're doing it wrong. My high-protein version is full of colour and packs in all your essential nutrients and vitamins. The chipotle chilli rub on the steak isn't overly hot, but it does add to the Mexican vibe which I've enhanced with homemade tortilla chips and cooling avocado dip. The two combined make for a great movie night snack as well.
Ingredients
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2 x 200g
rump steaks
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Chipotle chilli paste, for brushing
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1
avocado, stoned
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1.5 tbsp
Greek yoghurt
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1
lime, 1/2 juiced, 1/2 cut into wedges
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1
chargrilled tortilla wrap
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Olive oil, for brushing and drizzling
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1/2
green pepper, deseeded and finely sliced
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1
red onion, finely sliced
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1 x 250g pouch
cooked Mexican rice
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125g
mango, finely diced
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1/2 x 400g can
black beans, drained and rinsed
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2
salad tomatoes, deseeded and finely diced
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1/4
iceberg lettuce, finely shredded
Directions
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Remove the rump steaks from the fridge 30 minutes before cooking them. Pat both sides dry with kitchen paper, then season liberally with salt and pepper. Brush lightly with chipotle chilli paste all over and set aside.
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To make the avocado cream, mash the avocado in a small bowl and fold through the Greek yoghurt and a good squeeze of lime juice. Season to taste and decant into a bowl. Refrigerate until ready to use.
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To make the tortilla chips, cut the tortilla wrap into small triangles and brush both sides lightly with olive oil. Spread out on a lined baking tray and cook in a preheated oven at 200C for 6-8 minutes until golden and crisp.
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Heat a large frying pan over a high heat. When it starts to smoke, rub the fillet steaks with olive oil on both sides and add to the pan.
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Sear the steaks on each side for 1 minute to achieve a nice caramelisation. For medium rare, continue to rotate frequently and cook for 2-3 minutes more, depending on the thickness, or until cooked to your liking.
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For medium rare, it should feel soft and springy but with a slight resistance. It’s always better to err on the side of underdone – that way you can put it back in the pan if you find the steak is too rare for your liking once you slice into it.
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Allows the steaks to rest for 5 -10 minutes on a chopping board before slicing against the grain.
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Meanwhile, add the pepper and red onion to the same pan with a drizzle of olive oil and griddle over a medium heat until softened and charred in places; about 5 minutes.
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Cook the Mexican rice according to pack instructions and divide between bowls. Top with the griddled vegetables and chipotle chilli steak and serve alongside the mango, black beans, diced tomato, shredded lettuce, tortilla chips and avocado cream. Garnish with lime wedges, if deserved.
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