Get ready to tantalize your taste buds with the vibrant flavors of the Mexicali Steak Burrito Bowl! This mouthwatering dish combines juicy flank steak, hearty brown rice, and a medley of colorful toppings that will transport you straight to the heart of Mexico. Perfect for a weeknight dinner or a fun gathering with friends, this recipe is not only delicious but also easy to prepare in just 35 minutes. Dive into this culinary adventure and discover how you can create a restaurant-quality meal right in your own kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 2 cups cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 avocado, diced
- 1 cup salsa
- 1 teaspoon cumin
- Fresh cilantro for garnish
Instructions
- Remove the flank steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels and season generously with salt, pepper, and cumin on both sides.
- Preheat a large cast-iron skillet or grill pan over medium-high heat. Add a tablespoon of olive oil to the pan and heat until it's almost smoking.
- Cook the flank steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Use a meat thermometer - 135°F for medium-rare, 145°F for medium.
- Remove the steak from the pan and let it rest on a cutting board for 10 minutes to allow the juices to redistribute. This ensures a more tender and flavorful meat.
- While the steak is resting, prepare the rice according to package instructions. If using brown rice, it typically takes about 40-45 minutes to cook.
- In a separate pan, warm the black beans and corn together. Season lightly with salt and pepper.
- Slice the rested steak against the grain into thin, diagonal strips for maximum tenderness.
- Assemble the burrito bowls by first placing a base of warm brown rice, then topping with sliced steak, black beans, and corn.
- Garnish with diced avocado, fresh salsa, and chopped cilantro. Serve immediately while ingredients are still warm.
Tips
- Bring the Steak to Room Temperature: For the best results, remove the flank steak from the refrigerator 30 minutes before cooking. This allows for even cooking and a juicier end product.
- Perfectly Seasoned: Don’t skimp on the seasoning! Generously season both sides of the steak with salt, pepper, and cumin to enhance the flavor.
- Use a Meat Thermometer: To achieve your desired doneness, use a meat thermometer. Aim for 135°F for medium-rare and 145°F for medium.
- Let It Rest: After cooking, allow the steak to rest for 10 minutes. This step is crucial for juicy, tender meat as it lets the juices redistribute.
- Warm the Beans and Corn: When heating the black beans and corn, add a splash of lime juice for an extra burst of flavor.
- Slice Against the Grain: For maximum tenderness, slice the rested steak against the grain into thin strips.
- Customize Your Bowl: Feel free to add your favorite toppings like jalapeños, cheese, or sour cream to make your burrito bowl even more exciting!
- Serve Warm: Assemble your burrito bowls just before serving to ensure everything is warm and fresh, making each bite a delightful experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 75mg
