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Steak Burrito Bowls

Ingredients

  • 12 ounces flank steak
  • 4 cups romaine lettuce, chopped
  • 1 tomato, chopped
  • 1 onions thinly sliced
  • 1 red bell peppers, thinly sliced
  • 1 (15 ounce) can of black beans
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup monterey jack cheese
  • 1 cup white rice

Directions

Prep: 1. Combine rice and water, bring to a boil. Cover and simmer for 15-20 minutes. Let stand, covered for 10 minutes (or use a rice cooker) 2. Meanwhile, chop romaine and tomatoes 3. Slice onion and peppers. 4. Drain and rinse beans. 5. Shred cheese. Make: 1. Heat 1 teaspoon of oil in a skillet, once hot add the steaks and cook for 4-5 minutes each side (for medium rare) then remove and allow to rest for 5 minutes before cutting. 2. While steak is resting, add the sliced onions and bell peppers to the pan and saute for 2-5 minutes or until the edges are golden. 3. Slice steak. 4. In individual bowls, layer rice, beans, tomatoes, steak, onions and peppers, romaine, and then top with a sprinkle of cheese and serve.

Notes

To take this up a notch, marinade the steak for 2-12 hours in: 1 cup cilantro, lightly chopped, 1 tablespoon fresh squeezed lime juice (or juice of half a lime), 1/4 cup olive oil, 3 cloves of garlic, 1 jalapeno lightly chopped (for un-spicy remove the seed), 1 teaspoon kosher salt, 1/2 teaspoon fine pepper,

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