Thursday, February 16, 2017

steak burrito bowls...20 minutes

the goods:

1 cup uncooked brown rice
1 flank steak
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 avocado, peeled, and chopped
1 orange, sectioned into supremes
2 cups baby spring mix
2 radishes, thinly sliced
1 cup thinly sliced, peeled jicama
2 teaspoons olive oil
1 teaspoon red wine vinegar
lime wedges, for serving

Prepare rice according to package instructions. 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 for 5 minutes. Gently stir together beans and salsa. In a large bowl, toss together spring mix with orange supremes, radish, and jicama. Whisk olive oil and vinegar together in a small bowl and pour over salad. Toss to coat. Divide rice between bowls, top with beans and salsa, steak, salad, and avocado. Serve with lime wedges.

No comments: