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A white bowl contains a Steak Burrito Bowl on cilantro rice, topped with diced tomatoes, chopped lettuce, cooked beans, and drizzled with creamy sauce. Garnished with fresh cilantro.

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Steak Burrito Bowls

Prep: 30 minutes
Cook: 25 minutes
Yield: 6
A easy weeknight dinner that pleases even your pickiest eater!
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Ingredients
 

Steal

  • 2 lbs flank steak
  • 2½ tsp garlic powder
  • 2 tsp cumin powder
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp chipotle powder
  • 1 tsp salt
  • 3 tsp olive oil
  • 1 tbsp lime juice

Chipotle Cream

  • ¾ cup greek yogurt
  • 1½ tbsp adobo juice, from can
  • 1 tsp cumin
  • 1 garlic clove
  • 1 lime, juice of
  • ¼ tsp salt, or to taste

Cilantro Lime Rice

  • 1 tbsp olive oil
  • 1 garlic clove, mined
  • 1½ cups white short grain rice
  • ½ tsp salt
  • 1 lime, juice of
  • 1½ tsp butter
  • 2/4 cup cilantro leaves, chopped

Burrito bowl toppings

  • 1 can siete charro beans
  • 1 cup Mexican cheese, shredded
  • sour cream
  • pico de galo
  • shredded lettuce

Instructions
 

Steak

  • In a small bowl, mix garlic powder, cumin, chili, smoked paprika, chipotle powder, salt, oil, and lime juice. Rub the mixture over both sides of the steak and let marinate for 2 hours. If you're in a rush, you can cook it right away. After the steak has marinated, heat a heavy-duty skillet over medium-high heat with 1 tsp of cooking oil. Cook Steaks for 3-5 minutes per side and allow steak to rest 5 minutes before chopping into bite-size pieces.

Chipotle Cream

  • To a soup size bowl, mix greek yogurt, adobo sauce, cumin, minced garlic, and lime juice. set aside.

Cilantro Lime rice

  • In a medium-sized saucepan, add oil over medium-high heat and stir in minced garlic for 30 seconds. Once the garlic is fragrant, add the rice and stir for one more minute. Pour over 3 cups of water. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on your rice package).
  • Uncover and fluff with a fork. Add the lime juice, salt, butter, and cilantro leaves. Stir to combine and season to taste.

Assemble the Bowls

  • Place a layer of rice, a layer of beans, a layer of steak, and a layer of shredded lettuce, and then top with chipotle cream and toppings of your choice. Enjoy!
Author: Kaylen Carrera
Course: Main Course
Cuisine: Mexican
Serving: 6g, Calories: 323kcal, Carbohydrates: 6g, Protein: 36g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 95mg, Sodium: 792mg, Potassium: 613mg, Fiber: 6g, Sugar: 1g, Vitamin A: 457IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 4mg
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