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October 27, 2020
You can never go wrong with a steak burrito bowl. The perfect combination of steak and veggies topped with mouth watering avocado lime crema. Burrito bowls are the perfect "build your own" option for everyone.
1 pound D&D Beef skirt steak (any left over steak would work great too!)
3 Tablespoon olive oil, divided
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon paprika
Kosher salt and ground black pepper
3 cups corn (fresh, frozen or canned)
2 cups black beans
1/2 red onion, chopped
2 jalapeños, minced
Juice of 2 limes
4 cups cooked rice
2 cups shredded lettuce
2 cups cherry tomatoes, quartered
1 cup Mexican cheese blend
1 c. guacamole (optional)
Avocado Lime Crema Sauce
1/2 cup sour cream
1/4 cup fresh cilantro, finely chopped
1 lime – zested and juiced
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 Tablespoons milk or heavy cream
Drizzle 1 tablespoon olive oil over skirt steak, then rub all over with chili powder, cumin, oregano, and paprika. Season both sides with salt and pepper.
Heat a large skillet to med-heat and pour 1 Tablespoon olive oil in and let heat. Place the steak in the skillet and cook about 3 minutes on each side for medium rare. Cook more for more desired doneness. Remove from heat and set aside to let rest about 10 minutes. Once rested, cut into strips or cubes, your preference but be sure to cut against the grain.
In a large bowl, combine corn, remaining 1 tablespoon olive oil, red onion, black beans, jalapeño, lime juice, and cilantro. Season with salt and pepper. (You can also put the corn in a skillet to char up before hand if desired.)
Divide rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak and cheese.
Drizzle with Avocado Crema and mix and enjoy!
Avocado Crema Lime Sauce
Place all ingredients in a blender or mix with a hand mixer until smooth. Add more milk or cream for a thinner, more drizzly consistency.
Pour over burrito bowl and enjoy!
Stays fresh in an air tight container for about 24 hours.
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