This easy steak burrito bowl recipe is one that rivals the restaurant version!
Ingredients
227 gm
Beef, flank steak, boneless, lean and fat, 0mm (0") trim
((or your favorite cut of steak; cooked appropriately))
1 fruit
Lime
(medium; cut into 4)
1/2 tsp
Garlic powder
((plus more for seasoning at the end))
1/2 cup
Cilantro (coriander)
(fresh; (chopped))
1/2 cup
Frozen yellow corn kernels
1 cup
Black beans, canned
(drained and rinsed)
1 1/2 cup
Brown rice, short-grain, cooked
3/4 cup cubes
Avocado
3/4 cup
Pico de gallo
((or salsa))
Instructions
Arrange flank steak on a parchment paper lined baking sheet. Squeeze one lime over the flank steak and then sprinkle with garlic powder, and then top with about 1/4 cup of fresh cilantro. Cover and allow to marinate while preparing the remaining ingredients for the burrito bowls.
Divide 3/4 cup of cooked brown rice into two servings, and begin assembly of burrito bowls.
Heat medium skillet or grill pan over medium-high heat. Add corn to the pan and cook until the corn has mostly charred. Remove from the heat and add 1/2 cup of the cooked corn to the burrito bowls.
Cook steak on one side for 3 minutes, flip over to the other side and cook the other side for 3 minutes. Reduce heat to medium and cook until the flank steak reaches 130º - 140º F, about 5 more minutes. Remove from grill, tent with foil and allow to rest on a cutting board for 5 minutes before slicing. Slice thinly and serve on the burrito bowls.
Divide the black beans, avocado, and pico de gallo among the burrito bowls. Then top each with fresh cilantro and lime juice or allow for self-assembly. Add a sprinkle of salt and pepper and serve.
