By Beast Mode
Steak Burrito Bowls
5 steps
Prep:30minCook:20min
Updated at: Thu, 17 Aug 2023 03:13:33 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
10
Low
Nutrition per serving
Calories506 kcal (25%)
Total Fat23.3 g (33%)
Carbs28.9 g (11%)
Sugars7.2 g (8%)
Protein46.6 g (93%)
Sodium1085.9 mg (54%)
Fiber10.3 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 teaspoononion powder
1 teaspoonsmoked paprika
½ teaspoonsugar
¼ teaspoongarlic powder
¼ teaspoonsea salt
⅛ teaspooncayenne pepper
⅛ teaspoonground chile pepper
1 poundflank steak
cut into 1-inch strips
1 ½ teaspoonsavocado oil
4 ½ cupsromaine lettuce
chopped
1 x 15 ounceno-salt-added black beans
can, drained and rinsed
¾ cuppico de gallo
drained
¾ cupMexican cheese
shredded
¾ cupsalsa
⅓ cupguacamole
Instructions
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.
Notes
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Delicious
Easy
Go-to
Makes leftovers
Under 30 minutes
