You Can Meal Prep This Steak Burrito Bowl Recipe And Eat It It All Week

Steak Burrito Bowl Salad Recipe Alex Lau

Meal prepping? Stash components separately (in fridge), so you can enjoy a crisp salad when ready to chow down.

Yields: 1-4 servings

Total Time: 30 mins

Calories per Serving: 570

Ingredients

• 1

  15-oz can black beans, rinsed and patted dry

• 3 1/2 tbsp.

  olive oil, divided

• 1 tsp.

  tsp Tajín, plus more for sprinkling

• 1

  1-lb sirloin steak (11/2 in. thick), trimmed

• Kosher salt and pepper

• 2 c.

  cilantro, chopped

• 1

  small shallot, roughly chopped

• 1/2

  jalapeño, seeded and roughly chopped

• 1/4 c.

  cup fresh orange juice

• 2 tbsp.

  fresh lime juice

• 2 tbsp.

  Greek yogurt

• 2 c.

  cooked short-grain brown rice

• 1/4

  small head red cabbage (8 oz), cored and thinly sliced

Directions

1. Heat oven to 425°F. Add black beans to rimmed baking sheet and toss with 1/2 Tbsp oil and Tajín. Roast until beans are dry, split, and crispy, 18 to 20 min.

2. Meanwhile, heat 1 Tbsp oil in large cast-iron skillet on medium-high. Pat steak completely dry and season with 1/2 tsp each salt and pepper. Cook to desired doneness, 5 to 6 min. per side for medium-rare. Transfer to cutting board and let rest at least 5 min. before slicing.

3. Meanwhile, in blender, combine cilantro, shallot, jalapeño, orange and lime juices, yogurt, and remaining 2 Tbsp oil. Puree on high until homogeneous but still bright green, 30 seconds.

4. Divide rice among bowls. Top with cabbage and roasted black beans. Add sliced steak and drizzle with green sauce and sprinkle with more Tajín if desired.

Per serving: About 570 cal, 28.5 g fat (8 g sat), 76 mg chol, 726 mg sodium, 48 g carb, 9 g fiber, 5 g sugar (0 g added sugar), 32 g pro

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