Chipotle olive oil ·
Gluten Free ·
Jalapeno Lime balsamic ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Steak Burrito Bowls
Steak Burrito Bowls
15 minutes
30 minutes
Meat and Poultry
Ingredients
- 1 pound steak (skirt, sirloin)
- 2 tablespoons Fustini's Chipotle olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 2 cups corn
- 1/2 red onion, chopped
- 1 jalapeno, minced
- juice of 1 lime
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 2 tablespoons freshly chopped cilantro, plus more for garnish
- 4 cups cooked rice
- 2 cups shredded lettuce
- 2 cups quartered cherry tomatoes
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
- sour cream for serving
- lime wedges for serving
Directions
- Drizzle 1 tablespoon of olive oil over the steaks. Rub all over with chili powder, cumin, oregano and paprika. Season both sides with salt and pepper. In a large skillet over medium-high heat, add steak and cook until seared on both sides and done to your preference (about 4 minutes per side for medium-rare). Let rest 10 minutes before slicing.
- In a large bowl, combine corn, remaining tablespoon of olive oil, red onion, jalapeno, lime juice, balsamic and cilantro. Season with salt and pepper. Set aside.
- Divide cooked rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak, cheese, avocado slices and sour cream. Squeeze fresh lime juice over top and garnish with more cilantro.
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