Name: Steak Burrito Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound skirt steak; 3 Tablespoon olive oil, divided; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon oregano; 1/2 teaspoon paprika; Kosher salt and ground black pepper; 3 cups corn (fresh, frozen or canned); 2 cups black beans; 1/2 red onion, chopped; 2 jalapeños, minced; Juice of 2 limes; 4 cups cooked rice (I love using a box mix of cilantro lime); 2 cups shredded lettuce; 2 cups cherry tomatoes, quartered; 1 cup Mexican cheese blend; 1 c. guacamole (optional); Avocado Lime Crema Sauce; 1 avocado; 1/2 cup sour cream; 1/4 cup fresh cilantro, finely chopped; 1 lime – zested and juiced; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 2 Tablespoons milk or heavy cream

Steak Burrito Bowl

Tons of flavor in this easy and healthy steak burrito bowl. Loaded with tons of delicious steak and veggies and drizzled with a creamy avocado lime crema. Such a good and quick meal!

Prep time: 10 min | Cook time: 20 min | Total: 30 min

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Ingredients

1 pound skirt steak

3 Tablespoon olive oil, divided

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon oregano

1/2 teaspoon paprika

Kosher salt and ground black pepper

3 cups corn (fresh, frozen or canned)

2 cups black beans

1/2 red onion, chopped

2 jalapeños, minced

Juice of 2 limes

4 cups cooked rice (I love using a box mix of cilantro lime)

2 cups shredded lettuce

2 cups cherry tomatoes, quartered

1 cup Mexican cheese blend

1 c. guacamole (optional)

Avocado Lime Crema Sauce

1 avocado

1/2 cup sour cream

1/4 cup fresh cilantro, finely chopped

1 lime – zested and juiced

1/4 teaspoon garlic powder

1/4 teaspoon salt

2 Tablespoons milk or heavy cream

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Instructions

Drizzle 1 tablespoon olive oil over steak, then rub all over with chili powder, cumin, oregano, and paprika. Season both sides with salt and pepper.
Heat a large skillet to med-heat and pour 1 Tablespoon olive oil in and let heat. Place the steak in the skillet and cook about 3 minutes on each side for medium rare. Cook more for more desired doneness. Remove from heat and set aside to let rest about 10 minutes. Once rested, cut into strips or cubes, your preference.
In a large bowl, combine corn, remaining 1 tablespoon olive oil, red onion, black beans, jalapeño, lime juice, and cilantro. Season with salt and pepper. (You can also put the corn in a skillet to char up before hand if desired.)
Divide rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak and cheese.
Drizzle with Avocado Crema and mix and enjoy!

Avocado Crema Lime Sauce

Place all ingredients in a blender or mix with a hand mixer until smooth. Add more milk or cream for a thinner, more drizzly consistency.
Pour over burrito bowl and enjoy!
Stays fresh in an air tight container for about 24 hours.

Notes

Find it online: https://lolohomekitchen.com/burritobowl/