Pinterest
Print
Save
Facebook
Email

Steak Burrito Bowl

Name: Steak Burrito Bowl
Prep time: 1 h
Total time: 2 h 10 min
Yield: 6
Ingredients: 3 tablespoons lime juice; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 lb flank steak; 3 1/2 cups water; 2 cups long-grain white rice; 1 teaspoon salt; 1/4 cup finely chopped fresh cilantro; 3 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 tablespoon olive oil; 1 medium onion, diced; 1 serrano chile, seeded and diced; 1 package (1 oz) Old El Paso™ original taco seasoning mix; 1 can (15 oz) pinto beans, drained, rinsed; 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 1 sliced avocado; 1/2 cup crumbled Cotija cheese; 1/2 cup sour cream; 2 cups shredded lettuce; Lime wedges

3 Ratings

3 Reviews

Kitchen Tested

Prep 60 min
Total 2 hr 10 min
Servings 6

Who needs a tortilla? Not you, especially when you have everything you love about burritos (steak, rice, beans and all the fixings) combined in one big, beautiful bowl.

By Tablespoon Kitchens

Updated December 12, 2016

Ingredients

Steak

3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 lb flank steak

Cilantro Lime Rice

3 1/2 cups water
2 cups long-grain white rice
1 teaspoon salt
1/4 cup finely chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon olive oil

Beans

1 tablespoon olive oil
1 medium onion, diced
1 serrano chile, seeded and diced
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (15 oz) pinto beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles

Toppings

1 sliced avocado
1/2 cup crumbled Cotija cheese
1/2 cup sour cream
2 cups shredded lettuce
Lime wedges

Steps

1

In large shallow dish, beat 3 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper with whisk. Add flank steak; turn to coat. Cover and refrigerate 1 hour.
2

In 2-quart saucepan, heat water to boiling. Add rice and 1 teaspoon salt; cover, and reduce heat to simmering. Simmer 16 to 18 minutes or until water is absorbed and rice is just tender.
3

In small bowl, beat 1/4 cup cilantro, 3 tablespoons lime juice and 1 tablespoon olive oil with whisk. Stir into cooked rice; fluff with a fork.
4

In 10-inch skillet, heat 1 tablespoon oil over medium heat until hot. Add onion and serrano chile; cook and stir about 4 minutes or until vegetables are softened. Add taco seasoning mix, and stir to combine. Add beans, tomatoes and green chiles; heat to boiling. Reduce heat to low; simmer 10 minutes.
5

Set oven control to broil. Spray broiler pan rack with cooking spray. Place flank steak on rack in pan. Broil with top 3 to 4 inches from heat 6 minutes. Turn; broil 6 minutes longer for medium doneness. Transfer to cutting board; let stand 10 minutes. Cut across grain into thin slices, then into 1-inch pieces.
6

Divide rice among 6 serving bowls; top with bean mixture, steak and Toppings.

Guacamole makes another great topping for this addictive burrito.
Serrano chiles can add a little (or a lot) of heat to a dish. If you prefer your beans on the mild side, feel free to leave the chile out.
Beans can be made up to 2 days in advance. Reheat in a saucepan on low heat.

Nutrition Facts

Serving Size: 1 Serving

Calories: 700

Calories from Fat: 230

Total Fat: 25g; 39%

Saturated Fat: 8g; 39%

Trans Fat: 0g

Cholesterol: 90mg; 31%

Sodium: 1640mg; 68%

Potassium: 790mg; 23%

Total Carbohydrate: 78g; 26%

Dietary Fiber: 6g; 26%

Sugars: 5g

Protein: 40g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 15%; 15%

Calcium: 20%; 20%

Iron: 40%; 40%

Exchanges:

3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;