Mexicali Steak Burrito Bowls

Ingredients

• 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)
• 2 tablespoons Mexicali seasoning
• 1 large lime (juiced)
• 1 tablespoon avocado oil
• 2 pounds steak (use sirloin, skirt or flank steak)

Instructions

1. 1

   --- FOR THE ADD-INS: ---

2. 2

   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.

3. 3

   --- MAKE THE MEXICALI STEAK: ---

4. 4

   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.

5. 5

   Preheat your grill to 500°F or 260°C.

6. 6

   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.

7. 7

   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.

8. 8

   --- BUILD THE BURRITO BOWL: ---

9. 9

   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.