Steak Burrito Bowls Recipe

Name: Steak Burrito Bowls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Flank Steak (1 (2-pound) flank steak (or your favorite cut of steak (cooked appropriately))); 3 pieces Lime (3 medium limes (halved)); 1 tsp Stone House Seasoning (1 teaspoon Stone House Seasoning (plus more for seasoning at the end)); ½ cup Cilantro (1/2 cup cilantro (chopped)); 2 pieces Corn (2 ears corn on the cob (or 2 cups frozen corn kernels, thawed)); 2 can Black Beans (2 cans black beans (drained and rinsed)); 2 cup Brown Rice (2 cups brown rice (cooked )); 2 pieces Avocado (2 large avocados (halved, pitted, and sliced)); 2 cup Pico de Gallo (2 cups pico de gallo (or salsa)); 0 pieces Sour Cream (sour cream (optional)) — optional

Steak Burrito Bowls Recipe - Main Course (American)

25 minAmerican

Servings4

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Egg Free

Steps

1Arrange flank steak on a parchment paper lined baking sheet. Squeeze one lime over the flank steak and then sprinkle with Stone House Seasoning and then top with about 1/4 cup of fresh cilantro. Cover and allow to marinate while preparing the remaining ingredients for the burrito bowls or prepare ahead and allow to rest in the refrigerator to marinate overnight.
2Spoon 1/2 cup of cooked brown rice into each bowl to begin assembly of burrito bowls or serve in one large bowl for self-assembly.
3Heat medium skillet or grill pan over medium-high heat. Add corn to the pan and cook until the corn has mostly charred. Remove from the heat and add 1/2 cup of the cooked corn to the burrito bowls or into a bowl for self-assembly of burrito bowls.
4Add butter to the skillet or grill pan, followed by the flank steak. Cook on one side for 3 minutes, flip over to the other side and cook the other side for 3 minutes. Reduce heat to medium and cook until the flank steak reaches 130º - 140º F, about 5 more minutes. Remove from grill, tent with foil and allow to rest on a cutting board for 5 minutes before slicing. Slice thinly and serve on the burrito bowls or allow for self-assembly.
5Divide the black beans, avocado, and pico de gallo among the burrito bowls. Then top each with fresh cilantro and lime juice or allow for self-assembly. If needed, add a sprinkle of salt or Stone House Seasoning and serve warm.