Grilled Steak Burrito Bowl
This Grilled Steak Burrito Bowl to enjoy all your favorite flavors wrapped together in a glorious tortilla! If a burrito isn't your thing, try it in a bowl!
Servings: 4 People
Ingredients
Grilled Flank Steak
- 1 Flank Steak 2-3lb
- 1 green bell pepper seeded and sliced thin
- 1 red onion sliced thin
- 2 tsp vegetable oil
Steak Seasoning
- 2 tsp of Kosher Salt
- 1.5 tsp of Garlic Powder
- 1 tsp of Black Pepper
- 1 tsp of Ground Cumin
- 1 tsp of Chipotle Powder
- ½ tsp of Cayenne Powder
- ½ tsp of Ground Cinnamon
- ½ tsp of Dried Oregano
Charro Beans
- 12 oz smoked bacon chopped fine
- 1 white onion diced
- 1 jalapeno diced
- 28 oz can black or pinto beans
- 2 tsp Spiceology Hatch Chile Seasoning
- Salt & pepper to taste
White Rice
- 1 cup white rice long grain
- 2 cups water
- ½ tsp salt
- ¼ cup chopped cilantro
- Juice of ½ lime
Guacamole
- 1 poblano chile whole
- 2 avocados
- ¼ cup of cilantro chopped
- ⅛ cup of red onion diced
- 2 limes juiced
- 2 tsp of salt
Heirloom Pico De Gallo
- 3 medium heirloom tomatoes diced
- 1 white onion diced
- 1 jalapeno diced
- ½ cup cilantro chopped
- Juice of 1 lime more as needed
- Salt and pepper to taste
Instructions
- Preheat your charcoal grill for grilling at medium-high temperature (around 350F).
- Season the flank steak with the seasoning, allowing it to rest as you prepare the food.
- Dice and prepare ingredients for pico de gallo. Mix and marinate for at least an hour ahead of time.
- Once the coals are lit, place the poblano pepper directly on the coals and char on all sides, flipping as needed. After each side is charred, place the pepper in a plastic bag to allow it to steam, which makes removing the charred skin easier.
- Assembling the guacamole: When cool enough to handle, remove the charred skin from the poblano, and dice the chile into small pieces. Mix into a bowl with the avocado and other ingredients, mashing and seasoning to taste.
- Making the rice: Wash the rice thoroughly. Place the washed rice and the water into a medium saucepan, adding the salt. Bring to a boil. Stir the rice gently, cover the pot and reduce the heat down to low. Cook for about 16-18 minutes, checking to make sure all of the liquid is absorbed. Turn off the heat and allow it to sit to absorb any other liquid. Add in the cilantro and lime juice, and fluff the rice with a fork.
- Cooking the beans: Place a skillet over the coals. Add in the bacon and cook to render down some of the fat. Add in the jalapenos and onions before the bacon is fully crisp. After a few minutes, the vegetables should start to be translucent. Add in the beans with liquid and stir, breaking up anything on the bottom of the skillet. Season with the Hatch Chile and salt to taste. Cook for a few minutes until it thickens.
- Remove the beans from the skillet and wipe it clean. Add in a few tsp of oil and place it back over the coals. Add in the peppers and onions, seasoning with salt. Cook to preferred doneness for a few minutes.
- Wipe the grates clean, and place your flank steak on the grill. Allow it to char for 3-4 minutes before flipping. You will need to do this a few times until preferred temperature. For a nice medium-rare, cook until about 125F and let it rest while you assemble the bowls.
- Prepare your bowls with the rice, charro beans, peppers & onions, steak, pico de gallo, and guacamole. Toss on some shredded cheese as well!
Nutrition
Calories: 912kcal | Carbohydrates: 115g | Protein: 56g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 3471mg | Potassium: 2321mg | Fiber: 31g | Sugar: 9g | Vitamin A: 2074IU | Vitamin C: 96mg | Calcium: 172mg | Iron: 8mg