Saucy Steak Burrito Bowls
with Charred Poblano, Smoky Crema, Salsa Fresca & Cilantro-Lime Rice
- Milk
Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced steak, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?
Ingredients
1 unit
Red Onion
½ cup
Jasmine Rice
10 ounce
Diced Steak
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
1 unit
Tex-Mex Paste
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.
While rice cooks, wash and dry all produce. Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP. Zest and quarter lime. Core, deseed, and dice poblano into ½-inch pieces. Mince cilantro. Pat diced steak* dry with paper towels. • 4 SERVINGS: Mince a few onion wedges until you have 2 TBSP.
• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a large drizzle of oil in a medium pan over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer veggies to a plate. • 4 SERVINGS: Use a large pan.
• Add another drizzle of oil to same pan; increase heat to high. Add steak and a big pinch of salt. Cook, stirring occasionally, for 2 minutes. • Stir in Tex-Mex paste and ¼ cup water until combined. Bring to a simmer and cook until mixture is saucy and steak is cooked through, 1-2 minutes more. Turn off heat. • 4 SERVINGS: Use 1/3 cup water.
• Fluff rice with a fork; stir in 1 TBSP butter, lime zest, and half the cilantro. Season with salt and pepper. • Divide rice between bowls and top with veggies, saucy steak, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.
