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ALL OF THE BEANS.
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Steak Burrito Bowl
With salsa, guac, and a bed of cilantro-lime rice, this Steak Burrito Bowl made with Bush’s® Southwest Zest™ Sidekicks gives you (and your bowl) the perfect kick of spice and flavor.
- Prep Time
5 Mins
- Cook Time
25 Mins
- Serves
4
Ingredients
- Steak Burrito Bowl
- 1 pound skirt steak
- Salt and pepper
- 3 tablespoons unsalted butter
- 2 cups corn kernels
- 3 cups cooked brown rice
- 1/4 cup finely chopped fresh cilantro
- 1 can Southwest Zest™ Pinto Beans
- Guacamole, for serving
- Pico de gallo, for serving
- Shredded lettuce, for serving
Cooking Instructions
- 1SEASON
Season the skirt steak with salt and pepper. Heat a heavy-bottomed pan over medium-high heat for 1 minute. Add the butter and swirl it to coat the pan. Add the steak and cook until medium-rare, 12 to 15 minutes, flipping once. Transfer the steak to a cutting board and let it rest 10 minutes.
- 2COOK
While the steak is resting, add the corn kernels to the same pan in the steak drippings and cook over medium heat until the color is bright and some of the kernels begin to brown, 2 to 3 minutes. Season with salt and pepper.
- 3HEAT
In a separate pan, heat the Southwest Zest™ Pinto Beans. Slice the steak into bite-sized pieces.
- 4TOSS
Toss the cooked brown rice with the cilantro and divide them among 4 bowls. Top with the steak, corn, Southwest Zest™ Pinto Beans, guacamole, pico de gallo, and shredded lettuce.