Steak Burrito Bowls! We have some variation of this recipe every week it is THAT GOOD! The best part is that it is so versatile so you can change it up however you like.
Serves 2-3
Here is what you'll need:
- 8 oz flank steak (or other meat of your choice. example: We often sub for boneless/skinless chicken thighs)
- 1 cup basmati rice
- 2 cups chicken broth
- 1 bell pepper
- 1 onion
- 1/2 Lime
- 1/4 cup cilantro
- 1 tsp chili pepper
- 1 tsp smoked paprika
- 1 T Pete's Spice
Topping of your choice. We used:
- 1/2 can rinsed black beans
- Homemade guacamole
- Salsa of your choice
Instructions:
For Cilantro Lime Rice:
- Bring 1 cup of Basmati rice and 2 cups of chicken broth to a boil over high heat. Once boiling turn heat down and cover with lid and simmer for about 10-15 minutes or until all liquid is absorbed
- Mix in 1/2 lime juice, 1/4 cup cilantro and salt to taste.
- Set aside until ready to assemble
For the Steak:
- While the rice is cooking, generously season your flank steak with Pete's Spice and grill over medium heat for about 9-10 minutes or until your meat thermometer reads 130 degrees (cook for longer if you prefer well done)
- Let steak rest of 5-10 minutes before cutting
- Set aside until ready to assemble
Fajita Veggies:
- Add 1 chopped bell pepper and 1 chopped onion to a skillet
- Add chili pepper and paprika and sauté until veggies are tender
- Set aside until ready to assemble
Assembly:
- Add your rice, steak and fajita veggies to a bowl. Top with rinsed black beans, homemade guacamole and salsa of your choice
Enjoy!