Easy Chipotle Steak Bowl (Gluten-Free, Dairy-Free)
Make this easy copycat Chipotle steak bowl at home! Juicy and flavorful marinated steak on rice, with guacamole, tomato salsa and cilantro. Gluten-free, dairy-free, and perfect for meal prep.
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Copycat Chipotle Steak Bowl
If you enjoy the steak bowl at Chipotle, this homemade version is going to be a favorite – and you might not want to order takeout anymore!
Tender, marinated steak cubes that are combined with rice, guacamole and a delicious tomato-onion salsa, then sprinkled with fresh chopped cilantro. An easy-to-prepare bowl that’s savory, filling and absolutely delicious!
Why You’ll Love this Chipotle Copycat Recipe:
- Simple Ingredients: The few ingredients required for making these copycat Chipotle steak burrito bowls are easily accessible at the local grocery store.
- Easy to Make: Making this recipe is just a matter of preparing the marinade, then marinating the beef before cooking it and cutting it into cubes. Then assemble the
- Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this homemade Chipotle style steak bowl without issues!
Ingredients You’ll Need:
Here’s a visual overview the ingredients required for this gluten-free Chipotle steak bowl recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Steak: I used sirloin steak, but you can also use round steak.
- Garlic: Fresh garlic adds a beautiful flavor to the marinade, so make sure not to leave it out.
- Condiments: Ancho chile powder is a key ingredient to give it the marinade the characteristic heat. Ground cumin and dried oregano also add to it.
- Adobo Sauce: You can either use storebought adobo sauce or make your own. (To make your own adobo sauce, combine 3 tablespoons of tomato sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon cayenne powder, 1 teaspoon garlic powder,a pinch of oregano powder, and salt to taste.)
- Rice: I used long grain white rice, but feel free to use brown rice if you prefer, or even quinoa.
- Salsa: I used a salsa made from diced tomatoes and onions.
- Guacamole: Feel free to use storebought guacamole or simply used mashed avocadoes.
- Cilantro: Fresh cilantro adds a beautiful flavor to the Chipotle steak bowls. If you don’t enjoy the taste of cilantro, feel free to use fresh parsley instead.
How to Make this Chipotle Steak Bowl
Crush Garlic and Dried Condiments: For the sauce crush the raw garlic and salt in the mortar with a pestle firstly. Add the ancho chile pepper, ground cumin and dried oregano, pepper.
Prepare Marinade: Add olive oil and adobo sauce. Keep crushing until well combined and you get a thick paste.
Marinate Steak: Place steak in a bowl and spread the marinade sauce all over the steak, letting it marinate for at least 20 mins at room temperature (or in the fridge at least 2 hours).
Cook Steak: In a large skillet over medium-high heat, heat 3 tablespoons olive oil until shimmering. Add the marinated steak to the hot skillet and cook until medium-rare/ medium stage (internal temp of 135F to 145F (57C–63C)).
Cut Steak into Pieces: Remove the cooked steak to a cutting board and chop into small pieces.
Assemble & Serve: Place 1/2 cup of cooked long grain white rice in each bowl. Divide the juicy steak cubes evenly between the four bowls, and top with guacamole, tomato-onion salsa and chopped cilantro.
Dish by Dish Tips:
- Bring Marinated Steak to Room Temp: If you marinate the steak in the fridge, make sure to bring the steak to room temperature for at least 30 minutes before cooking.
- Swap Beef for Chicken: If you rather have chicken burrito bowls, simply use chicken breast or chicken thighs instead.
- Prep Ahead: For meal prep, you can marinate the steak beforehand until ready to cook, and get all the other ingredients (rice, guacamole, salsa, cilantro) ready as well, so you always have a healthy steak bowl to enjoy during the week.
Other Gluten-Free Beef Recipes You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Chipotle Steak Bowl (Gluten-Free, Dairy-Free)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free, Gluten-Free
Description
Make this easy Chipotle steak bowl at home! Juicy and flavorful marinated steak on rice, with guacamole, tomato salsa and cilantro. Gluten-free, dairy-free, and perfect for meal prep.
Ingredients
- 2 pounds steak (such as sirloin, round steak)
- 3 cloves garlic
- 1 tablespoon ancho chile powder
- 2 teaspoon ground cumin
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons adobo sauce
- 2 cups cooked long grain white rice
- 1/2 cup tomato onion salsa
- 1/2 cup guacamole
- 1/4 cup fresh cilantro, for garnishing
Instructions
- Crush Garlic and Dried Condiments: For the sauce crush the raw garlic and salt in the mortar with a pestle firstly. Add the ancho chile pepper, ground cumin, dried oregano, and pepper.
- Prepare the Marinade: Add the olive oil and adobo sauce, and keep crushing until well combined.
- Marinate Steak: Place steak in a bowl and spread the sauce all over the steak, letting it marinade for at least 20 mins at room temperature (or in the fridge at least 2 hours). Bring the steak to room temperature for at least 30 minutes before cooking.
- Cook Steak: In a large skillet over medium-high heat, heat 3 tablespoons olive oil until shimmering. Add the marinated steak to the hot skillet and cook until medium-rare/ medium stage (62C initial temp).
- Cut Steak into Pieces: Remove to a cutting board and chop into small pieces.
- Assemble & Serve: Assemble the copycat Chipotle steak bowls – place 1/2 cup of cooked long grain white rice in each bowl. Divide the steak bites evenly between the four bowls, and top with guacamole, tomato-onion salsa and chopped cilantro.
Notes
Steak: I used sirloin steak, but you can also use round steak.
Garlic: Fresh garlic adds a beautiful flavor to the marinade, so make sure not to leave it out.
Condiments: Ancho chile powder is a key ingredient to give it the marinade the characteristic heat. Ground cumin and dried oregano also add to it.
Adobo Sauce: You can either use storebought adobo sauce or make your own. (To make your own adobo sauce, combine 3 tablespoons of tomato sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon cayenne powder, 1 teaspoon garlic powder,a pinch of oregano powder, and salt to taste.)
Rice: I used long grain white rice, but feel free to use brown rice if you prefer, or even quinoa.
Salsa: I used a salsa made from diced tomatoes and onions.
Guacamole: Feel free to use storebought guacamole or simply used mashed avocadoes.
Cilantro: Fresh cilantro adds a beautiful flavor to the Chipotle steak bowls. If you don’t enjoy the taste of cilantro, feel free to use fresh parsley instead.
- Prep Time: 10 mins
- Marinating Time: 20 mins
- Cook Time: 10 mins
- Category: Main Dish
