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Steak and Pico de Gallo Burrito Bowl

Name: Steak and Pico de Gallo Burrito Bowl
Total time: 40 min
Ingredients: 400g lean flank steak; 1 cup cooked brown rice; 1 cup black beans (drained and rinsed); 1 cup corn kernels; 1 cup pico de gallo; 1 cup shredded lettuce; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon salt

40 min 349 kcal par portion Moyen

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Ingrédients

4 Portions

lean flank steak400 g
cooked brown rice1 cup
black beans (drained and rinsed)1 cup
corn kernels1 cup
pico de gallo1 cup
shredded lettuce1 cup
olive oil1 tablespoon
chili powder1 teaspoon
cumin1 teaspoon
salt1 teaspoon

Instructions

1
In a small bowl, mix together the chili powder, cumin, and salt.
2
Pat the flank steak dry and rub both sides with the spice mixture.
3
Heat the olive oil in a large skillet over medium-high heat.
4
Add the steak to the skillet and cook for 3-4 minutes per side for medium-rare, or until desired doneness.
5
Remove the steak from the skillet and let it rest for 5 minutes, then slice thinly against the grain.
6
To assemble the burrito bowl, divide the cooked brown rice evenly between serving bowls.
7
Top each bowl with black beans, corn kernels, shredded lettuce, and pico de gallo.
8
Arrange the sliced steak on top of the bowls.
9
Serve immediately and enjoy your Steak and Pico de Gallo Burrito Bowl!