STEAK BURRITO BOWL
Pack in the flavour with this spicy steak burrito bowl, which takes just 10 minutes from prep to plate. Ideal as a speedy supper on busy weeknights
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Coat the steak with half of the fajita seasoning and 1 tbsp of the olive oil. Heat a frying pan over a high heat and add the steak, cook for 2 mins on each side for medium rare, remove from the pan and set aside.
- Turn down the heat to medium and add the remaining oil to the pan. Tip in the rest of the fajita seasoning, the rice and red peppers. Stir well so everything is coated and cook for 2 mins, until hot through. Add a splash of water if it starts to stick. Add the lemon juice, stir through half the parsley and season.
- Cut the steak into strips. Tip the rice into bowls and top each with the steak and a dollop of yogurt. Scatter with parsley and serve with a lemon wedge.
Nutrition Facts : Calories 549 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
CHIPOTLE BURRITO BOWL WITH BLISTERED VEGGIES AND MARINATED STEAK
This has become a staple in my house. I usually make enough so that I can have it for dinner one night and take to it work for lunch the next day. If you're eating grains, feel free to throw over rice. If you're trying out the keto diet, keep it as is!
Provided by Natasha Feldman
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 40
Steps:
- For the dressing: Whiz together the olive oil, vinegar, lime juice, cumin, oregano, salt, dates, garlic and chipotle pepper in a blender until it's well combined and thick. This dressing is particularly thick, which I love, but if it feels to thick you can thin it out with a bit of water. Set dressing aside until you're ready to eat. There will be leftover dressing that you can keep for your next salad!
- For the steak and marinade: In the same blender (it's ok if there is a little dressing at the bottom), add the oil, cilantro, red onion, tomato paste, cumin seeds, dried chipotle pepper, salt, cayenne, pepper and garlic and blend until it's thick. Give it a taste, make sure you're happy with it and then pour it into a resealable plastic bag with the meat, refrigerate and marinate for at least 15 minutes and up to overnight.
- When you're ready to grill the steak, select a grill pan (or use an outdoor grill) and grill over a high heat until there are rich beautiful char marks, 4 minutes, and then flip and cook 2 to 4 minutes on the second side, depending on how rare you like your meat. For a medium rare, cook it 2 minutes, if you like it more well done, do 4 minutes. Allow the meat to cool for at least 10 minutes before slicing into strips.
- For the roasted veggies: Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil.
- In a large mixing bowl combine the olive oil, dried chipotle pepper, coriander, cumin, oregano, black pepper and salt and give it a good mix. In batches, add the bell peppers, cauliflower and onion and toss to coat. Distribute the vegetables evenly between both baking sheets, leaving room between all the vegetables to ensure they don't steam while they roast. Roast until fully cooked and the peppers begin to char, 20 to 25 minutes.
- To assemble: Toss the lettuce and cabbage with a touch of salt and 2 tablespoons of dressing. Continue adding dressing until you're pleased with the taste of the greens. Put the greens at the bottom of 4 bowls, top with roasted veggies, steak and guacamole if using. Finish with a touch of cilantro and a squeeze of fresh lime. If you're not prepping this dish for 4, just use what you need and put the rest in resealable containers for the next day.
- Combine the avocado, chives, white onion, lime juice and salt in a mixing bowl. I prefer the guacamole on the chunkier side, so I gently stir until combined, but you can also mash the avocado if you like it creamier.
STEAK BURRITO BOWL RECIPE
These Steak Burrito Bowls were inspired by Taco Bell, but they taste way better when made at home, from scratch, with fresh ingredients.
Provided by Steph Loaiza
Categories Main Course
Time 1h20m
Number Of Ingredients 15
Steps:
- Slice steak into 1/4 inch strips.
- In a resealable gallon-size ziploc bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder, and lime juice.
- Marinade in the refrigerator for at least 1 hour (it tastes better the longer it marinates).
- Remove steak from the marinade and pan fry over medium heat until it is cooked all the way through.
- In four bowls, evenly distribute the cooked steak, rice, romaine lettuce, pico de gallo, black beans, guacamole, and shredded cheese.
- Top with cilantro and lime juice.
Nutrition Facts : Calories 1201 kcal, Carbohydrate 126 g, Protein 75 g, Fat 45 g, SaturatedFat 14 g, Cholesterol 166 mg, Sodium 1921 mg, Fiber 16 g, Sugar 13 g, UnsaturatedFat 27 g, ServingSize 1 serving
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