Steak Burrito Bowls

Healthy and unbelievably tender grass fed, grass finished beef is paired with fresh Southwest flavors for a satisfying meal that’s easy to make. This recipe is perfect for meal prep or a quick dinner for the family.

Makes 4 servings

3 tablespoons olive oil, divided
2 (10-ounce) Certified Piedmontese grass fed, grass finished boneless ribeye steaks
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon paprika
Kosher salt and freshly ground black pepper
2 cups corn (fresh, frozen and thawed, or canned)
2 cups instant brown rice½ red onion, chopped
2 cups reduced sodium beef stock
2 jalapeños, minced
Juice of 2 limes
½ cup chopped fresh cilantro, plus more for serving
2 cups shredded lettuce
2 cups quartered cherry tomatoes
4 tablespoons sour cream
Lime wedges, for serving

Drizzle a tablespoon of oil over steaks. Combine chili powder, cumin, oregano, and paprika in a small bowl. Rub the spice mixture on all sides of the steaks. Season steaks with salt and pepper.

To a large skillet (preferably cast iron) over high heat, heat a tablespoon of the oil. Sear the steaks until golden brown on both sides and they register 125˚F in their thickest portions. Remove from heat and set aside to rest.

To cook the rice: To a saucepan, add beef stock and rice. Bring to a boil, then reduce heat to medium. Cover and simmer 10 minutes, or until beef stock is absorbed.

To make the corn salsa: In a large bowl combine the corn, remaining olive oil, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper.

Divide rice among 4 bowls or containers. Top each with a ¼ of the lettuce, cherry tomatoes, corn salsa, and sour cream. Squeeze fresh lime over bowls and garnish with extra chopped cilantro.

Slice or cube the steak and divide it among the four bowls.