Steak burrito bowl w/cilantro lime rice

Ingredients

• 1 lb Steak (Trimmed, cut into bite‑size strips)
• 2 tsp Smoked Paprika (For the rub)
• 1 tsp Garlic Powder (For the rub)
• 1 tsp Kosher Salt (For the rub)
• 0.5 tsp Black Pepper (Freshly ground, for the rub)
• 0.5 tsp Cumin (Ground, for the rub)
• 1 cup White Rice (Uncooked; any long‑grain variety works)
• 2 cup Water (For cooking rice)
• 1 cup Salsa (Store‑bought or homemade, mild to medium heat)

Instructions

1. Make the Spice Rub

   In a small mixing bowl combine smoked paprika, garlic powder, kosher salt, black pepper, and cumin. Stir until evenly mixed.

   Time: PT2M

2. Season the Steak

   Pat the steak strips dry with paper towels. Sprinkle the spice rub over the meat and toss to coat evenly. Let the seasoned steak rest for 5 minutes.

   Time: PT7M

3. Cook the Rice

   Rinse the rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT20M

   Temperature: 212°F

4. Sear the Steak

   Heat the skillet over medium‑high heat and add a thin drizzle of oil. When the oil shimmers, add the steak strips in a single layer. Sear without moving for 3‑4 minutes, then flip and sear the other side for another 3‑4 minutes for medium‑rare.

   Time: PT8M

   Temperature: 400°F

5. Rest and Slice the Steak

   Transfer the cooked steak to a plate, cover loosely with foil, and let rest for 5 minutes. Then slice against the grain into bite‑size pieces.

   Time: PT5M

6. Assemble the Burrito Bowls

   Divide the cooked rice between two serving bowls. Top each with the sliced steak and a generous spoonful of salsa.

   Time: PT3M

7. Serve

   Serve the bowls immediately while warm. Enjoy!

   Time: PT1M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g