BEEF*****Steak Burrito Bowls

By Unblond1

14/03/15-Great for both. I made it with filet, I doubt it would be as good with flank because the steak would be much tougher to chew.
07/06/15 - UPDATE - I couldn't get filet at the grocery store so I used an 8 oz. rib eye which was good as a second choice, although the filet is still preferable. Also, I had 3/4 small can of coconut milk leftover in the fridge so I used that for the rice - it made no discernible difference and isn't worth doing on purpose.

Ingredients

• For the steak:
• 1 teaspoon chipotle in adobo sauce
• 1 teaspoon ancho chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• kosher salt and freshly ground black pepper
• 2 garlic cloves, peeled
• 1 tablespoon olive oil (for the marinade)
• 1 teaspoon olive oil (for the pan)
• 6 ounces filet or flank steak
• For the cilantro lime rice:
• 1 teaspoon olive or avocado oil
• pinch of salt and freshly ground pepper to taste
• 1/2 rice-cooker cup (6 tablespoons) brown basmati rice
• juice and zest of 1 lime
• required amount of chicken broth
• 1/8 teaspoon ground cumin
• 2 Tablespoons finely chopped cilantro
• For the corn and avocado salsa:
• 1/2 cup fresh or frozen corn kernels
• 1 medium tomato, seeded and diced
• 1/2 jalapeno, seeded and chopped
• 1/4 cup red onion or shallot, finely chopped
• 2 green onions, sliced
• 1/4 avocado, diced
• 2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice, to taste
• pinch kosher salt
• To serve:
• 30 grams Kraft Tex-Mex Light
• Lime wedge (optional)
• shredded lettuce (optional)
• warmed black or pinto beans (optional)
• handful of Scoops or other tortilla chips

Details

Servings 3

Preparation

Step 1

For the steak:

Combine marinade ingredients in a ziplock bag. Add the steak, seal the bag and marinate overnight if using rib eye steak and for a few hours if using filet.

Preheat the outdoor grill to 400°F or heat a grill pan or small non-stick skillet over high heat. Grill the steak for 4-5 minutes per side, depending on the thickness of the steak, until medium-rare. Alternately, cook in hot skillet for one minute per side, to brown, then finish in a pre-heated 350 degree oven for 5 minutes. Remove to a plate and let rest for 5 to 10 minutes before slicing against the grain into strips. Taste and add additional salt if needed. (It was needed)

For the rice:

Place everything except the lime zest/juice and the cilantro in the rice cooker and cook one cycle on brown rice. Just before serving, toss in the zest and juice and the cilantro.

For the salsa:

Combine all the ingredients except avocado in a medium bowl. Taste and adjust seasoning as needed. Gently fold in the avocado. Refrigerate until ready to use, up to 1 day.

To serve:

Divide the rice between two bowls, placing it on one side of the bowl. Add the warmed beans, if using, steak, salsa, lettuce, if using, placing each ingredient beside and slightly overlapping the rice. Sprinkle the cheese over all, place a few tortilla chips in the bowl beside the other ingredients and serve.

NUTRITION (Without optional ingredients):

Calories 301.7
Total Fat 15.8 g
Saturated Fat 4.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.7 g
Cholesterol 32.0 mg
Sodium 92.1 mg
Potassium 327.5 mg
Total Carbohydrate 30.7 g
Dietary Fiber 3.9 g
Sugars 2.1 g
Protein 14.0 g