Best Sizzling Steak Burrito Bowl Recipes

SIZZLING STEAK BURRITO BOWL

Steps:

• Place beef in a gallon-size resealable plastic bag. Add carne asada marinade, 1 tablespoon adobo sauce, and steak seasoning. Seal and place in refrigerator to marinate for 1 hour.
• Combine ranch dressing, chipotle pepper, and 1 teaspoon adobo sauce in a small bowl until well mixed. Cover with plastic wrap and refrigerate dressing until ready to assemble meal.
• Combine water, diced tomato mix, Spanish rice mix, and margarine in a large skillet. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, 15 to 20 minutes.
• Place avocado, tomatoes, onion, lettuce, Cheddar cheese, lime, jalapeno pepper, and cilantro in individual ramekins or little bowls as burrito fixings.
• Place pinto beans and corn in individual microwave-safe bowls. Heat in microwave until warm, 2 to 3 minutes.
• Preheat a ridged grill pan over medium-high heat. Grease lightly with oil.
• Drain and discard marinade from the beef, if necessary. Cook on the grill pan until medium-rare, hot and slightly pink in the center, 2 to 3 minutes per side. Transfer beef to a plate.
• Serve beef alongside the rice, burrito fixings, pinto beans, and corn as make-your-own bowls, or divide rice into serving bowls and top with the fixings. Drizzle with the chipotle dressing.

SIZZLING STEAK BURRITO BOWL

Steps:

• Cut beef tenderloin tips into bite size pieces. Place in a gallon size plastic bag and add the marinade, 1 tablespoon adobo sauce and Montreal steak seasoning. Place in refrigerator to marinade for 1 hour.
• In a small bowl or jar, combine the ranch dressing, a finely diced chipotle pepper and 1 teaspoon adobo sauce until well mixed. Refrigerate until ready to assemble meal.
• Prepare Spanish rice according to package directions. I used a can of diced tomatoes with green chilies instead of the can of diced tomatoes called for on the package.
• Place all of the fixings including the lettuce, tomatoes, onions, cilantro, jalapeno, avocado, cheddar cheese and lime wedges into individual ramekins or little bowls.
• Place the drained pinto beans and the drained corn into individual microwave bowls and heat them up for 2 minutes. Stir, and microwave another minute if needed.
• Preheat a ridged grill pan on medium high heat. Lightly oil the grill pan.
• Drain the marinade from the beef, if necessary. Grill the steak and cook for 2-3 minutes on each side (until medium rare 140°) and then transfer to a plate to rest. Depending on the size of the grill pan you may need to cook in batches.
• To assemble the bowls, you can put everything out and let everyone make their own, or just divide the rice into individual serving bowls, and top with all the fixings. Drizzle with chipotle ranch dressing and serve with lime wedges.