Steak Burrito Bowl
Whatever did we do before “the bowl”? With more and more eaters choosing gluten-free and low carb foods, bowl meals have taken off.
Ingredients
Marinade:
- 1 1/2 tablespoons lime juice
- 1/2 tablespoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1/2 tablespoon dark chili powder
- 1/2 teaspoon smoked paprika, hot or mild
- 1 teaspoon ground cumin
- 3/4 teaspoon Mexican oregano
- 2 large cloves garlic, smashed and chopped
- 1 tablespoon soy sauce, lower sodium
- 3 drops liquid smoke, optional
- 1/2 teaspoon cayenne pepper, optional, to taste
- pinch kosher salt, to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 1/2 pounds flank steak
For the bowl:
- 3 cups long-grain white rice, cooked
- 1 15ounce can black beans, drained and rinsed
- 2-3 cups cheddar cheese, shredded
- 1 cup green onions, sliced
- 4-6 cups lettuce, shredded
- 2 cups corn kernels, canned or thawed from frozen
- Pico de Gallo, recipe below
- Chipotle sour cream, recipe below
Pico de Gallo:
- 6 Roma tomatoes, cored and diced 1/4"
- 1/2 cup white onion, 1/4" dice
- 1/2 cup fresh cilantro, chopped
- 1 1/2 tablespoons garlic, minced
- 1 1/2 tablespoons lime juice
- kosher salt, to taste
- freshly cracked black pepper, to taste
Chipotle Sour Cream:
- 1 cup sour cream
- 1-2 tablespoons adobo sauce, from a can of chipotle peppers in adobo
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- pinch kosher salt, to taste
Additional Optional Toppings:
- Avocado slices
- Melted queso
- Cotija cheese, crumbled
- Black olives, sliced
- Jalapenos, pickled or fresh, sliced
- Hot sauces
Instructions
Make the Pico:
- Toss all ingredients together and taste for seasoning. Adjust the salt, pepper and lime juice as needed.
Make the Chipotle Sour Cream:
- Stir all the ingredients together and taste for seasoning. Adjust the salt, adobo sauce, and lime juice as needed.
Make the Bowl:
- Place all the ingredients for marinade, except the steak, into a 2-cup measuring cup and stir well to combine all the spices.
- Place the steak in a gallon storage sealable bag and pour the marinade into the bag, scraping the measuring cup to get all those wonderful spices into the bag.
- Press the air out of the storage bag and seal. Place the bag in the refrigerator for at least 2 hours, up to overnight.
- When ready to cook the steak, place a large cast iron skillet over medium-high heat. Remove the flank steak from the bag and allow the excess marinade to drip off. I scraped off most of the marinade so that I wouldn’t burn garlic pieces.
- Once the cast iron skillet is hot, carefully lay the steak into the hot pan. Do not move it around. Allow the meat to get a beautiful and flavorful searing.
- Cook for approximately 3 minutes per side. You don’t want to overcook a flank steak. You can cook for longer for less pink.
- Remove the flank steak from the hot pan onto a plate or platter and tent it with aluminum foil. Allow the steak to rest for 15 minutes.
- While the steak is resting, get your remaining bowl ingredients together.
- After the flank steak has rested, move it to a cutting board, and using a sharp knife, slice against the grain into thin strips for tender slices of flavorful, juicy steak.
- Assemble your bowl with the ingredients of your choice and enjoy!
Notes
I chose flank steak for it’s quick-cooking aspect and flavor. You can switch up the meats as you like, but be sure to cook them according to safe FDA guidelines.
Nutrition Facts
Steak Burrito Bowl
Amount per Serving
Calories
645
% Daily Value*
Fat
27
g
42
%
Cholesterol
127.9
mg
43
%
Sodium
601.8
mg
26
%
Fiber
8.4
g
35
%
Sugar
6.4
g
7
%
Protein
43.3
g
87
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!