Steak Bur­rito Bowl

posted Jan. 2, 2018 9:20 a.m. (CDT)
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  • con_steakbowl

2 lbs flank steak

1 tsp minced garlic

¼ C soy sauce

¼ C olive oil

¼ tsp cumin

¼ tsp chili powder

2 Tbsp lime juice

2 C cooked white rice

4 C chopped romaine lettuce

2 C pico de gallo

1 15-oz can black beans

1 C guacamole

1 C shredded Cheddar cheese

½ bunch chopped cilantro, for topping

1 fresh lime, juice for topping

Slice steak into ¼-inch strips. In a gallon-sized zip-top bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder and lime juice. Marinate in the refrigerator for at least 1 hour.

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. 

Recipe and photo courtesy

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