Yep, you can make your own (way healthier) version of a fast-food burrito bowl (way better) at home. Make the marinade, let the beef soak in it for 2 minutes to 2 hours (really, whatever you have time for), and then get cooking. After just 10 minutes, you can get to the best part: layering the beans, tomatoes, avocado, and quinoa over romaine like you just mastered cooking school.
Steak Burrito Bowl
Recipe by: Jamie Webber
Makes: 4 servings
Ready in: 25 minutes (add 2 hours if marinating longer)
1 cup cilantro, roughly chopped
4 tablespoons olive oil
2 garlic cloves, minced
1/2 jalapeño, minced and seeds removed
Sea salt and pepper, to taste
1 pound boneless flank steak, cubed
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
4 romaine lettuce leaves, loosely chopped
1/2 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 avocado, sliced
2 cups quinoa or brown rice, cooked
4 tablespoons cilantro, roughly chopped
1 lime, juice only
1. Add all marinade ingredients to a food processor (or just chop everything really small!).
2. In a large plastic bag, add the steak and marinade. If you have time, let it sit for 2 hours, but if not, just start cooking right away. It will still soak up the flavors.
3. Heat olive oil in a pan over medium heat. Add onions and cook for 3 minutes, then add steak and cook for 4-5 minutes on each side. Set aside.
4. In four separate bowls, layer ingredients by adding quinoa or brown rice first, then black beans, then tomatoes and lettuce, then steak and onions, and finally, sliced avocado. Sprinkle on cilantro and a squeeze of lime juice.