Trim fat from steaks; cut steak into 1/2-inch cubes. Place in a large resealable plastic bag; sprinkle with seasoning rub. Seal bag and shake until steak is evenly coated with rub. Let stand for 15 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Instead of taco night, it 's burrito night! Have fun with the family and add healthy toppers to make the best burrito bowl possible for everyone.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Burrito Bowls | ||
| 1 ½ lbs. top sirloin steak | ||
| 4 tsp. Hy-Vee Hickory House Tres Caliente three chili cilantro seasoning rub | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| ⅓ c. chipotle barbecue sauce | ||
| 3 dash(es) Hy-Vee long grain rice, cooked, hot | ||
| 2 tbsp. fresh cilantro, chopped | ||
| 1 tbsp. fresh lime juice | ||
| Optional Toppings | ||
| Hy-Vee shredded lettuce, optional | ||
| Hy-Vee whole kernel corn, optional | ||
| Hy-Vee black beans, drained, rinsed, optional | ||
| Hy-Vee shredded cheese, optional | ||
| Queso cheese, optional | ||
| Hy-Vee sour cream | ||
| Guacamole, optional | ||
| Salsa, optional | ||
| Lime wedges, optional | ||
Things To Grab
- Resealable plastic bag
- Large skillet
- Large bowl
Directions
In a large skillet, heat oil over medium heat. Saute steak for 3 to 4 minutes or until brown. Reduce heat to medium-low. Stir in barbecue sauce and cook for 10 minutes more or until meat is tender.
In a large bowl, combine rice, cilantro and lime juice. Serve meat and rice in bowls with assorted toppings. If desired, squeeze lime wedges over each serving.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 85mg
- Sodium: 280mg
- Total Carbohydrates: 29g
- Protein: 25g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Summer 2015.