Steak Burrito Bowls

By nlhartman

Ivy Stark created this recipe.

Ingredients

• 1/2 c. uncooked brown rice
• 4 oz. flank steak
• 1/2 t. kosher salt
• 1/4 t. black pepper
• 1 c. canned black beans, drained and rinsed
• 1/2 c. tomato salsa
• 1/2 avocado, peeled and chopped
• 1 T. pomegranate seeds
• 1 orange, sectioned
• 1 c. loosely packed baby arugula
• 1 radish, thinly sliced
• 1/2 oz. thinly sliced peeled jicama
• 2 t. olive oil
• 1 t. red wine vinegar
• Lime wedges

Preparation

Step 1

Prepare brown rice according to package directions
Sprinkle steak with salt and pepper. Heat a lightly greased grill pan over high
Add steak and cook until medium rare in the center, 4-5 minutes on each side.
Transfer to a cutting board, and let rest 5 minutes
Gently stir together beans and salsa, and divide between 2 shallow soup bowls
Stir together chopped avocado and pomegranate seeds and divide between bowls
Toss together orange segments, arugula, radish and jicama in a large bowl.
Whisk together olive oil and vinegar in asmall bowl: pour over salad
Toss to coat
Divide between bowls
Divide rice between bowls, and top with sliced stead.
Serve with lime wedges