Chipotle burrito bowl energy in your own kitchen. Charred skirt steak sliced thin, cilantro-lime rice, black beans, blistered peppers, salsa, guac and a squeeze of lime.

• Skirt steak is packed with iron and creatine - both boost training output.
• Rice plus beans cover all essential aminos even before the steak.
• The lime and cilantro cut the richness so you actually finish the bowl.

1. 1

   Season the skirt steak heavily on both sides with chili powder, cumin, smoked paprika, salt and olive oil; let it rest at room temperature for 10 minutes while you prep everything else.

2. 2

   Cook the basmati rice per package instructions; as soon as it is done, fold in the lime juice and chopped cilantro to make cilantro-lime rice.

3. 3

   Warm the black beans in a small saucepan over medium-low heat; season with salt.

4. 4

   Heat a cast-iron skillet or heavy pan over the absolute highest heat until it smokes; add the sliced bell peppers and onions and cook undisturbed for 3 minutes until they char on the bottom, then toss and cook for another 2 minutes; remove and set aside.

5. 5

   In the same blazing-hot pan, sear the skirt steak for 3 minutes on the first side without touching it, then flip and sear for another 2 to 3 minutes for medium-rare.

6. 6

   Transfer the steak to a cutting board and rest for 8 minutes; the rest is essential, skirt steak loses most of its juice if cut immediately.

7. 7

   Slice the steak thin across the grain at a 45-degree angle.

8. 8

   Build the bowls: cilantro-lime rice as the base, then the warm black beans, charred peppers and onions, sliced steak, pico de gallo, mashed avocado and a dollop of Greek yogurt or sour cream.

• Skirt is thin - overcook by 30 seconds and it turns to shoe leather. Med-rare only.
• Rest steak on a plate not a board - you want to keep those juices.