Who can resist cilantro-lime marinated steak piled high in a bowl with shredded lettuce, avocado, sour cream, salsa and cheese? Definitely not me. This burrito bowl is everything a burrito should be – delicious, spicy, healthy and, best of all, low carb! This easy recipe is one to add to your regular rotation.
As is, this is a great salad-y meal for a warm summer evening. You can even grill the steak on the barbecue. Add extra garnishes such as lime wedges and chopped cilantro leaves for even more flavor. For a more hearty dish, serve the steak and garnishes over cooked cauliflower rice.
Low-carb steak burrito bowls
4
10 minutes
10 minutes
20 minutes
1 cup chopped cilantro
1 tablespoon freshly squeezed lime juice
1/4 cup olive oil
2 garlic cloves, minced
1 jalapeno pepper, stemmed and seeded
1 pound sirloin, skirt or flank steak
Salt and pepper
4 cups shredded romaine lettuce
1 avocado, thinly sliced
1 cup shredded pepper jack or Mexican blend cheese
1 cup sour cream
1 cup salsa
In a blender or food processor, combine the cilantro, olive oil, lime juice, garlic and jalapeno and process until smooth.
Season the steak generously with salt and pepper and pour the marinade over it, using your hands to rub the seasoning into the meat and coat it completely.
Heat a large skillet over medium-high heat. Add the meat and cook, turning once, until browned on both sides and medium-rare in the center, about 7 minutes total.
Remove the steak from the pan and let rest on a cutting board for 10 minutes before slicing.
While the meat is resting, divide the lettuce equally among four serving bowls. Arrange the avocado, cheese, sour cream and salsa on top, leaving a spot for the steak.
Thinly slice the steak against the grain and place the slices on top of the four bowls of salad. Serve immediately.