Skirt Steak Rice Bowl with Spicy Red Salsa

Skirt Steak Rice Bowl with Spicy Red Salsa

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My favorite Chipotle burrito bowl is actually barbacoa with loads of fresh guacamole. Unfortunately, when I’m at home, I never seem to want to take the time to make homemade barbacoa. Fortunately, skirt steak is an amazing protein for at-home Chipotle burrito bowls because the meat is so tender and juicy and, best of all, it takes less than 10 minutes to sear.

This skirt steak rice bowl is topped with plenty of homemade guacamole and a very spicy red salsa. We served the salsa warm, but it would be delicious served chilled as well!

Skirt Steak Rice Bowl with Spicy Red Salsa

This skirt steak rice bowl is topped with plenty of homemade guacamole and a very spicy red salsa. We served the salsa warm, but it would be excellent chilled as well!
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Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4
Calories: 640kcal


  • Ovenproof pot
  • Immersion blender
  • Saucepan
  • Skillet



Spicy Red Salsa:

Lime-Cilantro Rice:

  • 2 cups uncooked white rice
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 1 lime
  • ½ cup loosely packed fresh cilantro leaves more or less, to taste


  • ¼ medium red onion
  • 2 large ripe avocados
  • 1 lime
  • 1 small jalapeño
  • Salt and pepper to taste
  • Freshly chopped cilantro optional


Prepare the Red Salsa:

  • Preheat oven to 350ºF. Peel the red onion and roughly chop (set aside the remaining ¼ of the onion for the guacamole). Peel and crush the garlic. Trim the 2 jalapeños and cut in half (remove seeds, if desired). Trim the scallions and cut in half.
  • In an ovenproof pot, heat 2 teaspoons of cooking oil over medium heat. Add the roughly chopped red onion and cook, stirring often, for 5-7 minutes or until beginning to brown and soften. Add the garlic, jalapeños, scallions, and tomatoes and cook for 5 minutes more. Season with salt. Add the water and scrape up any browned bits stuck to the bottom. Turn off the heat and transfer to the oven for 35 minutes or until the vegetables are very soft.
  • Once the vegetables are softened, blend the salsa using a traditional blender or an immersion blender. Taste and season with salt. Keep warm.

Prepare the Rice:

  • Finely chop the cilantro (reserve a pinch or two for the guacamole, if desired). Juice the lime.
  • Combine the rice with 4 cups of water. Add the butter and salt and bring to a boil. Reduce heat to very low, stir once, and cover. Cook for 16-18 minutes or until all the water has been absorbed. Turn off the heat and allow the rice to rest for 5-10 minutes before fluffing with a work.
  • In a large bowl, combine the chopped cilantro and lime juice and add the cooked rice. Stir to combine and season with salt and pepper, if desired. Keep warm.

Prepare the Guacamole:

  • Trim and finely mince the jalapeño (remove seeds, if desired). Finely dice the red onion. Juice the limes.
  • Cut the avocados in half and discard the pit. Scoop the avocado into a bowl and mash with a fork. Add the lime juice, finely diced red onion, and minced jalapeño and use your fork to incorporate the ingredients. Season with salt and pepper. Add a pinch or two of minced cilantro, if desired.

Prepare the Steak:

  • Pat the steak dry and season all over with salt and pepper. Heat the oil in a large skillet over high heat. Add the steak and sear, without moving, for 3-5 minutes until well-browned. Flip and cook an additional 2-3 minutes or until desired internal temperature is reached. Cook time will vary depending on the thickness of the steak.
  • Transfer the cooked steak to a plate and rest for 5 minutes before slicing.

To Serve:

  • Divide the lime-cilantro rice between bowls and pile the sliced steak on top. Serve with a scoop of guacamole and a spoonful of the spicy red salsa. Garnish with cilantro leaves and sliced radishes, if desired. Enjoy!


Calories: 640kcal | Carbohydrates: 87g | Protein: 33g | Fat: 18g | Sodium: 121mg | Fiber: 3g | Sugar: 4g | Vitamin C: 39mg
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