Chili Lime Ribeye Steak Burrito Bowl

Chili Lime Ribeye Steak Burrito Bowl

Introducing Holy Smokers Rub Co.'s tantalizing creation: the Chili Lime Ribeye Steak Burrito Bowl! Dive into a culinary adventure where succulent ribeye steak meets zesty chili lime flavors, all nestled in a bowl bursting with vibrant ingredients.

Picture tender, perfectly seasoned steak slices mingling with hearty grains, crisp veggies, and a medley of savory toppings, all harmonizing to create a symphony of taste sensations. Whether you're a barbecue aficionado or a flavor enthusiast, this bowl promises to delight your palate and leave you craving more. Experience the bold flavors of Holy Smokers Rub Co. in every satisfying bite!

Basic Info:

PREP TIME  

15 min

TIME  

~1 Hour

SERVES  

4-6

WOOD TYPE:  

Hickory/Pecan

DIFFICULTY:

2 of 5

Ingredients:  

- HSRC Diablo Chili Lime Rub  

- Olive Oil Spray  

- 1 Can Black Beans  

- 1/2 Cup Cilantro  

- 2 large Lime  

- 3 Ribeye Steaks  

- Fresh Cut Salsa  

- Tomatillo Salsa  

- Pico de Gallo  

- Red Onion Diced  

- Bag of Quinoa  

- Chicken Broth  

- Shredded Cheddar Cheese

Instructions:  

  1. Prepare Chicken: Arrange the chicken on a tray and lightly coat with olive oil using a spray.
  2. Season with Flavor: Sprinkle the "HSRC Diablo Chili Lime" seasoning generously on all sides of the chicken for an explosion of flavor.
  3. Preheat Smoker/Grill: Set your smoker or grill to a temperature between 350-375 degrees Fahrenheit. Once ready, place the seasoned steak on the grates for a tantalizing smoke-infused experience.
  4. Prepare Fresh Ingredients: Dice the red onion, chop cilantro, and either craft a fresh salsa (fresh cut and/or Tomatillo salsa) or acquire one from your local market while the chicken is grilling.
  5. Quinoa Enhancement: Follow the Quinoa packaging instructions, using "chicken broth" instead of water for an elevated taste.
  6. Mid-Grill Reflash:** After approximately 30 minutes, flip the Steak and spritz with lime juice. Ensure the internal temperature reaches a safe and optimal 125 degrees Fahrenheit and then to desired internal.
  7. Rest and Assemble:** Once cooked, carefully remove the steak and let it rest for 15 minutes with butter over the top. Assemble your bowl by layering quinoa, grilled steak, vibrant salsa, chopped red onion, and a sprinkle of cilantro.
  8. Flavor Finale: Drizzle the bowl with a squeeze of zesty fresh lime juice & Chili Lime seasoning. Your delightful Chili Lime Steak Quinoa Bowl is now ready to be savored!

**Follow our Recipe Guide online for our Creamy Chili Lime Hot Sauce to top off your gourmet meal.**


**Nathan of Holy Smokers Rub Co.**  

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