Lets get into this Recipe (Burrito Bowl)
Jump to RecipeIndulge your taste buds with a steak burrito bowl that’s bursting with flavor and flair! Picture this: succulent steak, perfectly seasoned and seared to perfection, accompanied by a medley of vibrant and zesty sides.
Begin by preparing the star of the show – the steak. Pat it dry, generously season with salt and pepper, and sear it on a piping hot pan until it boasts a mouthwatering golden crust. With each flip, the anticipation builds, until the internal temperature reaches a tender 135°F. Once cooked to perfection, allow it to rest for 10 minutes, ensuring every bite is packed with savory goodness.
While the steak rests, let’s dive into creating a symphony of flavors to accompany our masterpiece. Fragrant basmati rice, with the freshness of cilantro and a squeeze of lime.
Meanwhile, a vibrant pico de gallo bursts with the essence of ripe tomatoes, crisp red onions, and fragrant cilantro, all married together with a dash of salt and a splash of lime juice.
And let’s not forget the soul-warming black beans, infused with taco seasoning and a pinch of salt, or perhaps a zesty corn salsa.
But wait – there’s more! No fiesta is complete without a rainbow of sautéed veggies, including the sweet crunch of onions and the vibrant hues of red and green bell peppers. And of course, what’s a Mexican-inspired feast without creamy, dreamy guacamole? Ripe avocados mingle with diced tomatoes, fiery red onions, and a squeeze of lime, creating a symphony of textures and tastes that dance on the palate.
With each component prepared with love and care, it’s time to assemble our masterpiece. Layer upon layer of flavor and texture, each bite a celebration of culinary creativity. So go ahead, mix and match this steak burrito bowl, customize to your heart’s content – after all, this feast is meant to be savored, enjoyed, and perhaps most importantly, shared.
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Steak Burrito Bowl (High Protein)
20
minutes20
minutesIngredients
- CHIPOTLE BURRITO SAUCE
2 cloves of garlic
2 tsp low fat sour cream
3 tbsp plain greek yogurt
2 tbsp adobo peppers
1/4 cup water
- STEAK
140g cooked sirloin steak
big pinch of salt on both sides of steak
pepper
- CILANTRO LIME RICE
3/4 cooked basmati rice
cilantro (as much as your heart desires)
1 tsp lime juice
- PICO DE GALLO
1 roma tomato
1/2 red onion
chopped cilantro
1 tsp lime juice
1/2 tsp salt
- BLACK BEANS
1/3 cup black beans
1 tsp taco seasoning
1/4 tsp salt
pepper
- CORN SALSA
1/3 cup corn kernels
1/2 tsp lime juice
cilantro (optional)
- GRILLED VEGGIES
1 onion
1 green peppers
1 red peppers
salt
pepper
- GUACAMOLE
2 avocados
1/2 red onion
1/2 tomato
1/2 tsp salt
1.5 tsp lime juice
Directions
- start by pat drying my steak and adding salt and pepper to both sides.
- Cook the steak on a really hot pan to get a nice sear. Flip every 2 minutes, until internal temp is 135 F and then set aside for 10 minutes.
- Mix in cilantro and lime to cooked basmati rice.
- for the pico de gallo, chop up a tomato, half a red onion and cilantro. Mix it in a bowl with sat and lime juice, using the measurements above.
- You can make your own black beans or get canned black beans, to it add taco seasoning and salt.
- Optionally you can make a corn salsa with corn kernels, lime juice and cilantro.
- Next saute up some veggies, I like to use onions, red and green bell peppers. I cut them into slices and on saute in a hot pan for 4-5 minutes, until veggies are semi soft.
- For the guacamole, to a bowl add ripe avocados, chopped red onion, chopped tomatoes, salt, and lime juice.
- Lastly slice up the steak.
- Now you can assemble it in any fashion, add or remove components as your heart desires.
- Its time to ENJOY guilt free!
