March 16, 2014 by Lauren Grider
I really, really love Chipotle’s steak, but unfortunately I have recently discovered that they add rice bran oil, which is not a clean ingredient. In fact, according to their website, none of their meats have a clean label any longer. In my previous research, I found paleo resources indicating the the carnitas and barbacoa had a clean label, but the link above indicates otherwise. The barbacoa includes both rice bran oil and sunflower oil, the carnitas include sunflower oil, and the chicken includes rice bran oil. Does that mean I’ll never eat Chipotle again? No. It’s still a reasonable on-the-go option. I am a busy person, and sometimes I get “stuck” out and about without any food. It just happens. Short of keeping a cooler in my car, there’s no way around it. Sometimes my schedule is just not very predictable. So, I’ll keep Chipotle on the emergency food list.
At any rate, why not make my own burrito bowls at home? This way I can control all of the ingredients.
Spicy “Chipotle” Steak
thin-sliced (approx 3/4-1″ thickness) top round steak or flank steak of the highest quality that your budget allows (choose grass-fed meats when possible)
homemade taco seasoning to taste (see below)
sea salt to taste
Homemade Taco Seasoning
I got this recipe over at allrecipes.com.
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
Place spices in an air-tight container and shake to combine. Store in your pantry for easy seasoning whenever you need it!
Take your steak out of the packaging and season both sides, sprinkling liberally with sea salt, then rubbing on taco seasoning. Place on a broiler pan.
Set broiler to high and place the pan on the top rack, positioned approximately 4″ from the heat source. Cook for 5 minutes on each side (10 minutes total, flipping 1/2 way through cooking) for medium steak. Remove from oven and allow to rest in a foil tent for 15 minutes prior to slicing.
Slice meat against the grain and serve. Here it is with some guacamole. You can add this to a bed of lettuce, top with salsa or pico, or even make some fajita veggies.