Steak Burrito Bowls
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Steak Burrito Bowls

1. 1 lb. skirt steak, cut into thirds -
2. 3 tbsp. extra-virgin olive oil, divided -
3. 1 tsp. chili powder -
4. 1 tsp. ground cumin -
5. 1/2 tsp. dried oregano -
6. 1/2 tsp. paprika -
7. Kosher salt -
8. Freshly ground black pepper -
9. 3 c. corn (fresh, frozen and thawed, or canned) -
10. 1/2 red onion, chopped -
11. 2 jalapeños, minced -
12. Juice of 2 limes -
13. 2 tbsp. Mexican blend cheese freshly chopped cilantro, plus more for garnish -
14. 4 c. cooked brown rice -
15. 2 c. shredded lettuce -
16. 2 c. quartered cherry tomatoes -
17. 1 c. Mexican cheese blend -
18. 1 c. guacamole (optional) -
19. Sour cream, for serving -
20. Lime wedges, for serving -

How to cook deliciously - Steak Burrito Bowls

1. Stage

Drizzle 1 tablespoon oil over steak, then rub all over with chili powder, cumin, oregano, and paprika. Season both sides with salt and pepper. 

2. Stage

In a large skillet over medium-high heat, heat 1 more tablespoon olive oil. Add steak and cook until seared on both sides and cooked to your liking, about 4 minutes per side for medium-rare. Let rest 10 minutes before dicing into cubes. 

3. Stage

Make corn salsa: In a large bowl, combine corn, remaining 1 tablespoon olive oil, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper. 

4. Stage

Divide rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak, cheese, guacamole, and sour cream. 

5. Stage

Squeeze fresh lime juice over bowls and garnish with more cilantro.