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ALL OF THE BEANS.
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Steak Burrito Bowl
With salsa, guac, and a bed of cilantro-lime rice, this Steak Burrito Bowl made with Bush’s® Sidekicks Southwest Zest™ Pinto Beans gives you (and your bowl) the perfect kick of spice and flavor.
- Prep Time
5 Mins
- Cook Time
30 Mins
- Serves
4
Ingredients
- Steak Burrito Bowl
- 1 lb skirt steak
- Salt and pepper
- 3 Tbsp unsalted butter
- 2 cups corn kernels
- 1 can (15 oz) Bush’s® Southwest Zest™ Pinto Beans
- 3 cups cooked brown rice
- 1/4 cup finely chopped fresh cilantro
- Guacamole, for serving
- Pico de gallo, for serving
- Shredded lettuce, for serving
Cooking Instructions
- 1SEASON
Season skirt steak with salt and pepper. Heat a heavy-bottomed pan over medium-high heat for 1 minute. Add butter and swirl to coat pan. Add steak and cook until medium-rare and internal temperature has reached 145 degrees F, 12-15 minutes, flipping once. Transfer steak to a cutting board and let rest 10 minutes.
- 2COOK
While steak is resting, add corn kernels to same pan with steak drippings and cook over medium heat until color is bright and some kernels begin to brown, 2-3 minutes. Season with salt and pepper.
- 3HEAT
In a separate pan, heat pinto beans. Slice steak into bite-sized pieces.
- 4TOSS
Toss cooked brown rice with cilantro and divide among 4 bowls. Top with steak, corn, pinto beans, guacamole, pico de gallo, and shredded lettuce.