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

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Prep 60 min
Total 2 hr 10 min
Servings 6

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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 Dec 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.

Expert Tips

tip 1
Guacamole makes another great topping for this addictive burrito.
tip 2
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.
tip 3
Beans can be made up to 2 days in advance. Reheat in a saucepan on low heat.

Nutrition Information

700 Calories, 25g Total Fat, 40g Protein, 78g Total Carbohydrate, 5g Sugars

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;