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Steak Burrito Bowl

SERVES 1 · 20 MIN · MEAL PREP

Steak Burrito Bowl
Make
Portion kcal
Coming to the App Store

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695
CALORIES
47g
PROTEIN
88g
CARBS
17g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 150g (5.5 oz) flank steak
  • 70g (1/3 cup) white rice, dry
  • 140ml (generous 1/2 cup) water, for the rice
  • 80g (1/2 cup) black beans, drained and rinsed
  • 50g (3 tbsp) salsa
  • 40g (1/4 cup) corn
  • 30g (1/4 avocado) avocado
  • 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp fine salt
  • Juice of 1/2 lime

9 ingredients, each with the gram weight the macros above were computed from.

Method

  1. Rinse the rice until the water runs clear, then cook in the 140ml water: boil, cover, lowest heat 10 min, rest off the heat 10 min. Fork it through and spread on a plate to cool.
  2. Rub the steak all over with the cumin, paprika and salt. Leave it on the counter 10 min - cold meat straight from the fridge sears unevenly.
  3. Heat a dry heavy skillet over high 3 min, until a drop of water skitters across it.
  4. Sear the steak 3 min a side for medium-rare, 54C / 130F. Add a minute a side for medium, 60C / 140F.
  5. Move it to a board and rest 5 min, untouched. Cutting early empties the juice onto the board.
  6. While it rests, tip the corn into the hot pan and char 2 min in the beef fat left behind.
  7. Slice the steak across the grain into 5mm / 1/4in strips and squeeze the lime over.
  8. Pack the cooled rice first, then the beans, corn and salsa in their own sections. Keep the avocado separate and cut it fresh on the day.
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Tip: rest the steak the full 5 minutes and slice across the grain. Both matter more than how you cooked it - with the grain, flank is chewy however well you seared it.

EquipmentHeavy skillet or cast iron, small lidded pan

KitCast iron skilletSaucepan with lid

As an Amazon Associate I earn from qualifying purchases. Links to equipment are affiliate links - they cost you nothing extra and no recipe was chosen or written to sell anything.

KeepsFridge 4 days. Add the avocado on the day you eat it or it browns. Microwave 90 seconds with the lid ajar.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.