Steak Burrito Bowls

For the steak:

• 1 chipotle pepper with 1 teaspoon adobo sauce
• 2 1/2 teaspoons ancho chile powder
• 2 teaspoons cumin ground
• 1 teaspoon oregano dried
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper freshly ground
• 3 garlic cloves, peeled
• 1/4 cup vegetable oil
• 1 pound flank steak or skirt steak

For the cilantro lime rice:

• 2 cups brown rice cooked, warm
• 2 tablespoons lime juice fresh
• 1 teaspoon vegetable oil
• 2 tablespoons cilantro chopped, fresh
• 1/4 teaspoon kosher salt

For the corn salsa:

• 1 sweet yellow corn frozen, defrosted and drained or fresh, 1 1/2 cups
• 1 jalapeño seeded, chopped
• 1/2 red onion finely chopped
• 1/4 cup cilantro chopped, fresh
• 1 tablespoon lime juice fresh
• 1/4 teaspoon salt

Add ins:

• 1 black beans or pinto beans, rinsed, drained, and warmed
• salsa your favorite
• Monterey jack cheese shredded
• sour cream
• avocado or guacamole