Steak Burrito Bowls
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Steak Burrito Bowls
Category
Meat and Poultry
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
Ingredients
- 1 pound steak (skirt, sirloin)
- 2 tablespoons Fustini's Chipotle olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 2 cups corn
- 1/2 red onion, chopped
- 1 jalapeno, minced
- juice of 1 lime
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 2 tablespoons freshly chopped cilantro, plus more for garnish
- 4 cups cooked rice
- 2 cups shredded lettuce
- 2 cups quartered cherry tomatoes
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
- sour cream for serving
- lime wedges for serving
Directions
- Drizzle 1 tablespoon of olive oil over the steaks. Rub all over with chili powder, cumin, oregano and paprika. Season both sides with salt and pepper. In a large skillet over medium-high heat, add steak and cook until seared on both sides and done to your preference (about 4 minutes per side for medium-rare). Let rest 10 minutes before slicing.
- In a large bowl, combine corn, remaining tablespoon of olive oil, red onion, jalapeno, lime juice, balsamic and cilantro. Season with salt and pepper. Set aside.
- Divide cooked rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak, cheese, avocado slices and sour cream. Squeeze fresh lime juice over top and garnish with more cilantro.
Recipe Note
Turn up the heat by using another Fustini's spice-infused olive oil. Also, using Fustini's Scorpio Salt in place of Kosher salt will dissolve throughout the dish to evenly distribute the heat. Adapted from delish.com