Southwest Steak Burrito Bowls

Ingredients

• 455 g flank steak, sliced thin
• 370 g cooked cilantro-lime rice
• 170 g corn
• 85 g black beans
• 80 ml salsa
• 30 g shredded cheddar and 10 g chopped cilantro
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Prepare 370 g cooked cilantro-lime rice and keep it warm.

2. Step 2

   Season 455 g flank steak, sliced thin with salt and black pepper.

3. Step 3

   Heat the oil in a skillet over medium-high heat, add the protein, and cook it until browned and cooked through.

4. Step 4

   Cook 170 g corn and 85 g black beans in the same pan for 2 to 3 minutes until crisp-tender.

5. Step 5

   Stir in 80 ml salsa and cook everything for 1 minute so the sauce coats the pan ingredients.

6. Step 6

   Divide the 370 g cooked cilantro-lime rice between bowls and top it with the cooked mixture.

7. Step 7

   Finish each bowl with 30 g shredded cheddar and 10 g chopped cilantro and serve them right away.