Homemade Steak Burrito Bowls

Ingredients

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Onions

  Raw

  ½ cup, sliced or 58g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Tomatoes

  Orange, raw

  ½ cup, chopped or 79g

• Corn

  Sweet, yellow, canned, cream style, regular pack

  ½ cup or 128g

• Oil

  Submarine Sandwich - Wegmans

  ⅔ tbsp or 9g

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Limes

  Raw

  1 fruit or 67g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  1 tsp or 6g

• Cilantro

  Coriander - Freshdirect

  3 tablespoon or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tsp or 14g

• Cilantro

  Latin - Melissa's

  1 cup or 16g

• Lime juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  400g

Directions

1. Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge. If you are in a rush you can also marinate the steak and cook it right away. After the steak has marinated, heat a heavy duty pan or griddle and coat with 1 teaspoon of oil, cook the steaks for 2-3 minutes on each side then remove and allow to rest for 5 minutes before cutting. After removing the steak from the pan add the sliced onions and bell peppers. be sure not to wash the pan in order to keep all the flavor of the steak. cook the onions and peppers for 2-5 minutes or until the edges are golden.
2. While the steak is cooking chop the veggies and arrange along with the cilantro lime rice in a big bowl or platter. After the steak is cooked and cut layer the burrito bowls in small individual bowls. Place a layer of rice, a layer of beans, tomatoes, and corn, a layer of steak and onions, a layer of salad, and then top with a sprinkle of cheese and a teaspoon of sour cream.
3. For Cilantro Lime Rice: 1. In a small heavy pot, add rice, water, 1 tsp oil and salt. 2. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes. 3. Shut off flame and keep covered an additional 5 minute. 4. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
4. For the Cilantro Lime Marinade: 1. Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork. 2. For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.