Steak Burrito Bowl
Seared steak strips and black beans over rice, topped with cilantro and lime. A fast, customizable weeknight dinner with bold Mexican flavors and satisfying texture.
- Total time
- 20 min
- Servings
- 2
- Calories
- 524
- Protein
- 38g
Ingredients
- 12 oz beef sirloin or flank steak
- 1.5 cups cooked rice (white or brown)
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 whole lime
- ¼ cup fresh cilantro, chopped
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat the steak dry with paper towels by pressing it firmly against the surface — this helps it brown evenly and quickly.
- 2
Place the steak on a cutting board and slice it against the grain (perpendicular to the direction the muscle fibers run) into strips about 1/4-inch thick and 2 inches long.
- 3
Sprinkle the steak strips evenly on both sides with salt and pepper from the pinch you have.
- 4
Cut the lime in half and set both halves to the side for serving.
- 5
Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the steak strips in a single layer and cook without moving them for 2 minutes — listen for a steady sizzle and resist the urge to stir.
- 7
Stir the steak strips with a wooden spoon or metal spatula and cook for another 1 to 2 minutes until the surface of each piece looks browned.
- 8
Transfer the steak to a clean plate and set it aside.
- 9
Pour the canned black beans (drained) into the same skillet over medium heat and stir once every 30 seconds for 3 minutes until warmed through.
- 10
Divide the cooked rice evenly between two bowls, making a mound in the center of each.
- 11
Spoon half the warm black beans next to the rice in each bowl.
- 12
Divide the cooked steak strips evenly between the two bowls, placing them on top of or next to the rice.
- 13
Sprinkle 2 tablespoons of fresh cilantro over each bowl.
- 14
Squeeze the juice from one lime half over each bowl and serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
- wooden spoon or metal spatula
- two serving bowls
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