Classic steak burrito bowls typically come with all of your favourite burrito fillings served in a bowl instead of wrapped in a tortilla.
You can customize your burrito bowl to what you have available for the easiest meal possible.
What you’ll love: It’s the perfect healthy dinner or lunch and comes together in about 30 minutes.
Combine all the marinade ingredients. Marinate the CHALMAR BEEF Rib eye steak for 30 minutes.
Heat a pan with 15 ml oil or butter. Fry cauliflower rice for 3 – 5 minutes over medium heat or until cauliflower is translucent. Season to taste.
Cook the corn in boiling, salted water for about 7 minutes or until tender. Drain and season with salt and pepper. Cut the corn kernels off the cobs and keep in a bowl.
Remove the steak from the marinade. Heat a non-stick griddle pan until hot and sear the Rib eye steak for 2 ½ minutes on each side or to your preferred doneness. Set aside and let it rest for 4-5 minutes. Thinly slice the steak.
For the dressing, place all the ingredients in a jar and shake until well combined.
To assemble the bowls: Divide salad leaves and cauliflower rice into 4 serving bowls. Top with corn, black beans, onions, avocado and steak.
To serve: Drizzle with the dressing just before serving. Add some extra lime wedges.
Make one big platter, instead of four separate bowls.
A good burrito bowl can really contain anything you like. Don’t let the long ingredients list daunt you! Just imagine all of the flavours in one bowl.
– Cauliflower rice – substitute with quinoa, brown rice or any other rice of your choice. Add some fresh coriander and lime juice to your rice.
– Black beans — substitute with red beans or chickpeas.
– Corn — fresh, canned or frozen.
– Red onion —substitute with spring onions.
– Add red and yellow pepper strips.
– Add cheese or sour cream.
– Add some chopped tomatoes.