In a small bowl, combine the seasoning ingredients for the Chipotle steak seasoning. Mix thoroughly.
Pad the steaks dry, then coat the outside of them with olive oil.
Season with the Chipotle steak seasoning and grill on high heat until the steaks reach a medium-rare temperature. Set aside and allow the steaks to rest five minutes.
Once rested, cube the steaks into half inch cubes and salt to taste.
Cilantro Lime Rice
Boil the rice for about 8-12 minutes and drain the water.
Chop your fresh cilantro and add it to the rice. Mix thoroughly.
Juice two whole limes and add to the rice.
Ensure the ingredients are mixed well and salt the rice to taste. If you prefer, you can continue to add lime juice until it reaches your desired level of acidity (I stopped at 2 limes).
Sauteing The Veggies & Beans
In a saucepan on medium heat, add a tsp of olive oil.
Slice the sweet onion and two green peppers into long strips and add to the pan. Season the veggies with salt and pepper.
Saute for about 15 minutes until the onions are translucent and the peppers become soft.
In a saucepan, heat up your black beans until they are warm.
Constructing The Burrito Bowl!!!
If you want to do this the way they do at Chipotle, follow below. If not...pile it on and enjoy!
Layer the rice onto a plate or bowl.
Top with a large serving spoonful of black beans, fajita veggies (peppers and onions) and venison steak.
Add a layer of pico de gallo. Top with cheese, sour cream, guacamole. If you have feel like adding any other ingredients, do so now!
Open up a cold beer, drop a lime in it...and enjoy the masterpiece you just created!