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Steak Burrito Bowl

Steak Burrito Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb skirt steak or flank steak
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • Salt and black pepper
  • 1 tbsp vegetable or canola oil
  • 1 cup long-grain white rice
  • 2 cups water
  • 2 tbsp fresh lime juice
  • ¼ cup chopped fresh cilantro
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup fresh or thawed frozen corn kernels
  • Salsa, diced avocado, shredded cheese, sour cream, lime wedges for serving

Method
 

  1. Bring the water and a pinch of salt to a boil, stir in the rice, reduce to a simmer, cover, and cook 15 minutes. Off the heat, stir in the lime juice and cilantro.
  2. Mix the cumin, chili powder, garlic powder, 1 tsp salt, and ½ tsp pepper; rub onto the dried steak. Sear in hot oil over high heat for 3 to 4 minutes per side for medium-rare. Rest 5 minutes.
  3. In the same skillet over medium heat, warm the beans and corn for 2 to 3 minutes, scraping up any browned bits, then season with salt and lime.
  4. Slice the steak against the grain and arrange over rice in bowls with beans, corn, and all desired toppings. Serve immediately.

Notes

If you have pre-cooked rice on hand, you can skip Step 1 and shorten the cook time to about 12 minutes; just warm the rice with a splash of water while the steak rests. Use a very hot pan and don't move the steak around once it hits the skillet for the best crust.