Steak Burrito Bowls

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a gallon-size freezer bag, combine the onion powder, paprika, sugar, garlic powder, salt, cayenne, and ground chile. Seal the bag and shake to mix well. Add the steak strips to the bag, reseal the bag, and shake to coat the steak well.

Step 2

In a cast iron skillet, heat the avocado oil over medium heat. Add the steak and cook until your desired doneness, 5 to 20 minutes (depending on how rare or well done you like steak). I recommend cooking it to 165°F if you plan to keep it for a full 5 days.

Step 3

In each of the 3 storage containers, arrange 1½ cups of romaine lettuce, ⅓ cup of black beans, ¼ cup of pico de gallo, and ¼ cup of cheese.

Step 4

In each of the 3 smaller containers, combine ¼ cup salsa and about 2 tablespoons of guacamole.

Step 5

Let the steak cool completely and divide it among the larger storage containers. Cover and refrigerate.