Name: Steak Burrito Bowl with Cilantro-Lime Rice & Pico de Gallo
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1 ½ small bunches cilantro; 3 small pkgs grape tomatoes; 3 green bell peppers; 3 jalapeño peppers; 3 limes; 1.02 kg striploin (New York strip) steak; 1 ½ medium yellow onions; black pepper; salt; virgin coconut oil

Steak Burrito Bowl with Cilantro-Lime Rice & Pico de GalloSteak Burrito Bowl with Cilantro-Lime Rice & Pico de Gallo — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1 ½ small bunches cilantro

3 small pkgs grape tomatoes

3 green bell peppers

3 jalapeño peppers

3 limes

1.02 kg striploin (New York strip) steak

1 ½ medium yellow onions

black pepper

salt

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Quarter the grape tomatoes and transfer to a medium bowl (that will be used for the salsa).

Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.

Trim off and discard the ends of the onions and remove the outer layer; thinly slice ½ of the onions and transfer to a medium bowl, then small dice (cut into 6-mm pieces) the other ½ and add to the salsa bowl.

Juice the limes into a small bowl; add about ½ of the juice to the salsa bowl and save the rest for the rice.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add about ½ of the cilantro to the salsa bowl and add the rest to the bowl with the remaining lime juice.

Season the salsa with salt; stir to combine and set aside.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate. Season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.

While the steak cooks, quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Cut the quarters lengthwise into 6-mm-thick strips and add to the bowl with the onion.

Once the steak has been transferred, add more coconut oil to the skillet followed by the onion and bell peppers. Cook, stirring frequently, until the vegetables are browned and softened, 2 to 3 minutes.

Uncover the rice and fluff with a fork. Add the remaining lime juice and cilantro to the rice and stir to combine.

To serve, arrange the rice, veggie mixture, steak slices, and salsa in a bowl. Enjoy!

Open this recipe in Flambette