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Steak Burrito Bowl

Steak Burrito Bowl

At my house, guac is never extra and we don’t hold back on toppings.
Why pay $16 for a bowl when you can make it better at home and feed the whole fam?
Save this for your next burrito bowl night. It’s juicy, smoky, satisfying, and totally customizable.
 
Serves: 4-6 Bowls
Prep Time: 20 minutes (30 minutes to 12 hours for marinating)
Cook Time: 20 minutes
Total Time: 40 minutes

  • INGREDIENTS

    Steak Marinade:

    2 lbs skirt steak

    4 garlic cloves
    2 tbsp olive oil
    1 tbsp honey
    1 tbsp soy sauce
    Juice of 1 lime
    2 tbsp adobo sauce
    2 tbsp ancho chile powder
    2 tsp cumin
    2 tsp oregano
    1 tsp paprika
    Salt & pepper to taste

     

    Fajita Vegetables:

    2-3 Bell peppers

    1 Red onion

  • INSTRUCTIONS

    Marinating:

    1. Blend Marinade ingredients (except the steak) in a blender.
    2. Pour over steak and marinate: 30 minutes at room tempeture or up to 12 Hours in the fridge (bring to room tempeture before cooking)

     

    Cooking the Vegetables:

    1. Slice Fajita Vegetables into thin slices
    2. Sauté in olive oil for 7 mins until soft and charred
    3. Season with salt and pepper

     

    Cooking the Steak:

    1. Pat steak dry
    2. Grill or Sear in hot cast iron pan with 1 tsp of oil. Cook for 4-5 minutes per side, depending on thickness. (this is for medium-rare to medium tempeture)
    3. Rest under foil for 5 minutes, then cube
    4. Salt to taste if necessary

     

    Recommended Build:

    Cilantro lime rice, beans, fajita veggies, juicy steak, shredded lettuce, guac, salsa, fresh lime, and cilantro

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