Steak Burrito Bowls Recipe
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Resting
5 mins
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Total Time
25 mins
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Servings
4
-
Calories
814 kcal
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Course
Main Course
Steak Burrito Bowls Recipe
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This delicious Steak Burrito Bowl recipe is loaded with juicy steak and other fresh, flavorful ingredients and rivals a restaurant favorite! Ready and on the table in minutes!
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Ingredients
- 1 (2-pound) flank steak or your favorite cut of steak (cooked appropriately)
- 3 medium lime halved
- 1 teaspoon seasoning mix plus more for seasoning at the end, Stone House brand
- 1/2 /2 cup cilantro chopped
- 2 ears corn or 2 cups frozen corn kernels, thawed, on the cob
- 2 cans black beans drained and rinsed
- 2 cups brown rice cooked
- 2 large avocado halved, pitted, and sliced
- 2 cups Pico de Gallo or salsa
- sour cream optional
Instructions
- Arrange flank steak on a parchment paper lined baking sheet. Squeeze one lime over the flank steak and then sprinkle with Stone House Seasoning 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 or prepare ahead and allow to rest in the refrigerator to marinate overnight.
- Spoon 1/2 cup of cooked brown rice into each bowl to begin assembly of burrito bowls or serve in one large bowl for self-assembly.
- 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 or into a bowl for self-assembly of burrito bowls.
- Add butter to the skillet or grill pan, followed by the flank steak. Cook 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 or allow for self-assembly.
- 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. If needed, add a sprinkle of salt or Stone House Seasoning and serve warm.
Equipments used:
Notes
- Storage and Make Ahead Instructions
- To make ahead, prepare the burrito bowl base (rice, steak, beans, and corn) ingredients individually, according to the recipe instructions. Store in individual airtight containers in the refrigerator for up to 3 days. Reheat and assemble bowls just prior to serving, topping with fresh avocado slices and freshly chopped cilantro at that time. Salsa and Pico de Gallo can be made ahead according to their recipe instructions and added just prior to serving as well.
- To freeze, place the cooled steak burrito bowl base (rice, steak, beans, and corn) in airtight freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave and add fresh toppings as desired.
Nutrition Information
Show Details
Calories
814kcal
(41%)
Carbohydrates
132g
(44%)
Protein
21g
(42%)
Fat
3g
(5%)
Sodium
987mg
(41%)
Potassium
1041mg
(22%)
Fiber
18g
(72%)
Sugar
13g
(26%)
Vitamin A
750IU
(15%)
Vitamin C
16mg
(18%)
Calcium
106mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Calories | 814kcal | 41% |
| Carbohydrates | 132g | 44% |
| Protein | 21g | 42% |
| Fat | 3g | 5% |
| Sodium | 987mg | 41% |
| Potassium | 1041mg | 22% |
| Fiber | 18g | 72% |
| Sugar | 13g | 26% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 16mg | 18% |
| Calcium | 106mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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