Steak Burrito Bowls
Ingredients
- 1½ lb skirt steak (or use flank steak)
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 (8.5-oz) pouches microwavable brown rice
- 1 (12-oz) pkg frozen whole kernel corn
- 1 (10-oz) pkg chopped romaine lettuce
- 1 (16-oz) container fresh salsa
- 2 avocados, sliced
- ½ cup crumbled cotija cheese (or use feta)
Instructions
- Preheat grill or grill pan to medium-high heat. Rub steak with oil; sprinkle with salt and pepper. Grill steak, covered, 4 to 5 minutes per side or to desired doneness. Let stand 10 minutes before thinly slicing across the grain.
- Meanwhile, cook rice and corn according to package directions. Divide rice, corn, and lettuce among 6 bowls; top with steak, salsa, avocado, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
569
|
569
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 33 | 33 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 653 | 653 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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