Steak Burrito Bowl

4 Servings
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Ingredients

For the marinade:

  • 1 cup chopped cilantro
  • 1 tablespoon fresh squeezed lime juice (or juice of half a lime)
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 jalapeño, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon finely ground black pepper

For the bowls:

  • 4 3-ounce boneless steaks, any cut
  • 2 teaspoons canola oil, divided
  • 1/2 cup thin sliced onions
  • 1/2 cup thin sliced bell peppers
  • 2 tablespoons melted butter
  • 2 cups cooked rice
  • Bunch of cilantro, minced
  • 2 teaspoons salt
  • Juice of 1/2 lime
  • 1 cup canned black beans, drained
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup canned yellow corn, drained
  • 4 cups shredded romaine lettuce, chopped
  • 1/2 cup shredded mozzarella or shredded Mexican blend cheese
  • Sliced avocado

Directions

  1. Make the marinade by mixing the ingredients together in a bowl.
  2. Marinate the steaks in the marinade for 2 - 3 hours. After the steaks have marinated, heat a skillet with 1 teaspoon of canola oil. Cook the steaks for 2 - 3 minutes per side, remove and allow to rest for 5 minutes before cutting into bite-sized pieces.
  3. Add the other teaspoon of canola oil to the pan, along with the onions and peppers and cook for 2 - 5 minutes.
  4. Pour melted butter over cooked rice and toss with minced cilantro, salt and lime juice.
  5. To serve, layer ingredients in small individual bowls as follows: rice, black beans, tomatoes, corn, steak, cooked onions and peppers, shredded lettuce, cheese and avocado.

https://www.cutco.com/learn/steak-burrito-bowl