Steak Burrito Bowls

Name: Steak Burrito Bowls
Ingredients: Base Ingredients:; 1 10oz Ribeye Steak, or preferred cut!; Steak seasoning, use your favorite!; Olive Oil; 1 cup cooked rice; 1 cup cauliflower rice; 1/2 cup sautéed mushrooms; 1/2 cup sautéed bell pepper; 1/4 cup guacamole; 1/2 cup chopped fresh spinach; 1/4 cup pico de gallo; 2 tbsp cilantro; 1/3 lime; Mexi-Greek Yogurt:; 1/2 cup Greek yogurt; 2 tbsp pickled jalapenos, and juice; 1/4 cup pico de gallo; 1/2 t cumin; Optional toppings:; cheese; Salsa Verde; sliced Radishes; corn kernals; black beans

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Plan to Eat Blog

Ingredients

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Base Ingredients:
1 10oz	Ribeye Steak or preferred cut!
	Steak seasoning use your favorite!
	Olive Oil
1 cup	cooked rice
1 cup	cauliflower rice
¹⁄₂ cup	sautéed mushrooms
¹⁄₂ cup	sautéed bell pepper
¹⁄₄ cup	guacamole
¹⁄₂ cup	chopped fresh spinach
¹⁄₄ cup	pico de gallo
2 tbsp	cilantro
¹⁄₃	lime
Mexi-Greek Yogurt
¹⁄₂ cup	Greek yogurt
2 tbsp	pickled jalapenos and juice
¹⁄₄ cup	pico de gallo
¹⁄₂ t	cumin
Optional toppings:
	cheese
	Salsa Verde
	sliced Radishes
	corn kernals
	black beans

Coat your steak in oil and then season with your favorite steak seasoning. We let the steak sit for about 1 hour, or until room temperature before grilling.

Next, grill or pan sear your steak. We grilled our steak until medium, about 4-5 minutes on each side on a hot grill. (Let the steak rest after cooking.)

While the steak is cooking, prepare or warm the rice.

Prepare cauliflower rice (you can easily use a steam bag from the freezer section of your grocery store or make it yourself)

Chop your veggies and sauté until soft.

Mix together the greek yogurt, pico, jalapenos, and cumin. Stir in about 1 tablespoon of the jalapeno juice. Set aside.

Slice your steak into strips or bite sized pieces.

Mix rice and steamed cauliflower rice together. This is the base ingredient in your bowl.

Top your rice with sliced steak, veggies, guacamole, pico and salsa's, spinach, cheese, and mexi-greek yogurt

Finish with squeeze of lime juice and sprinkle of cilantro.

Enjoy!

Coat your steak in oil and then season with your favorite steak seasoning. We let the steak sit for about 1 hour, or until room temperature before grilling.
Next, grill or pan sear your steak. We grilled our steak until medium, about 4-5 minutes on each side on a hot grill. (Let the steak rest after cooking.)
While the steak is cooking, prepare or warm the rice.
Prepare cauliflower rice (you can easily use a steam bag from the freezer section of your grocery store or make it yourself)
Chop your veggies and sauté until soft.
Mix together the greek yogurt, pico, jalapenos, and cumin. Stir in about 1 tablespoon of the jalapeno juice. Set aside.
Slice your steak into strips or bite sized pieces.
Mix rice and steamed cauliflower rice together. This is the base ingredient in your bowl.
Top your rice with sliced steak, veggies, guacamole, pico and salsa's, spinach, cheese, and mexi-greek yogurt
Finish with squeeze of lime juice and sprinkle of cilantro.
Enjoy!

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