Bowl: Mexicali Steak Burrito

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 simply so I could share it here and it’s simply 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 Gather:

• steak – Use sirloin, skirt or flank steak.
• olive oil – Or substitute with avocado oil.
• lime juice – Freshly squeezed is go-to.
• Mexicali seasoning – A robust from-scratch 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!