High Protein Steak Burrito Bowl
High Protein Steak Burrito Bowl with sirloin steak, brown rice, black beans, corn, salsa yogurt sauce, and Tex-Mex ingredients.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
Bowl:
- 1½ pounds lean sirloin steaks
- 1 tablespoon olive oil
- 1½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cooked brown rice
- 1 cup black beans well drained and rinsed
- 1 cup corn drained
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper chopped
- ¼ cup red onion chopped
- ¼ cup reduced-fat shredded Mexican cheese blend
- 2 tablespoon fresh chopped cilantro
- 1 lime cut into wedges
For the Creamy Salsa Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon salsa
- 1 tablespoon lime juice
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Pat the steak dry with paper towels.
- Sprinkle the steak with chili powder, garlic powder, cumin, smoked paprika, onion powder, salt, and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the steak to the skillet.
- Cook the steak for 4 to 5 minutes on each side, or until it reaches your preferred doneness.
- Transfer the steak to a cutting board. Let the steak rest for 5 minutes. Slice the steak thinly against the grain.
- In a small bowl, add Greek yogurt, salsa, lime juice, water, garlic powder, chili powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the brown rice evenly between 4 bowls. Add romaine lettuce to each bowl. Top each bowl with sliced steak, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
- Drizzle each bowl with creamy salsa yogurt sauce.
- Serve with lime wedges.
Notes
Tips and Tricks
Use even steak pieces - Steaks that are close in thickness cook more evenly in the skillet. Rest before slicing - Letting the steak rest helps keep the juices in the meat instead of on the cutting board. Slice against the grain - Cutting against the grain makes the steak easier to chew.Storing and Reheating
Store - Place the steak, rice, beans, corn, and toppings in separate airtight containers. Store in the refrigerator for up to 4 days. Store the Sauce - Place the creamy salsa yogurt sauce in a small airtight container. Store in the refrigerator for up to 4 days. Stir before serving. Reheat in Microwave - Place the steak, rice, beans, and corn in a microwave-safe bowl. Warm in 30-second intervals until heated through. Reheat on Stovetop - Place the steak, rice, beans, and corn in a skillet over low heat. Add 1 to 2 tablespoons water and warm until heated through. Do Not Reheat Lettuce - Add the romaine, tomatoes, red onion, cheese, cilantro, sauce, and lime after the warm ingredients are heated.Nutrition
Calories: 519kcalCarbohydrates: 48gProtein: 49gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 109mgSodium: 793mgPotassium: 1212mgFiber: 8gSugar: 6gVitamin A: 3429IUVitamin C: 44mgCalcium: 218mgIron: 6mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane