Sizzling Steak Burrito Bowl Recipes

Steps:

• Coat the steak with half of the fajita seasoning and 1 tbsp of the olive oil. Heat a frying pan over a high heat and add the steak, cook for 2 mins on each side for medium rare, remove from the pan and set aside.
• Turn down the heat to medium and add the remaining oil to the pan. Tip in the rest of the fajita seasoning, the rice and red peppers. Stir well so everything is coated and cook for 2 mins, until hot through. Add a splash of water if it starts to stick. Add the lemon juice, stir through half the parsley and season.
• Cut the steak into strips. Tip the rice into bowls and top each with the steak and a dollop of yogurt. Scatter with parsley and serve with a lemon wedge.

Steps:

• Place beef in a gallon-size resealable plastic bag. Add carne asada marinade, 1 tablespoon adobo sauce, and steak seasoning. Seal and place in refrigerator to marinate for 1 hour.
• Combine ranch dressing, chipotle pepper, and 1 teaspoon adobo sauce in a small bowl until well mixed. Cover with plastic wrap and refrigerate dressing until ready to assemble meal.
• Combine water, diced tomato mix, Spanish rice mix, and margarine in a large skillet. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, 15 to 20 minutes.
• Place avocado, tomatoes, onion, lettuce, Cheddar cheese, lime, jalapeno pepper, and cilantro in individual ramekins or little bowls as burrito fixings.
• Place pinto beans and corn in individual microwave-safe bowls. Heat in microwave until warm, 2 to 3 minutes.
• Preheat a ridged grill pan over medium-high heat. Grease lightly with oil.
• Drain and discard marinade from the beef, if necessary. Cook on the grill pan until medium-rare, hot and slightly pink in the center, 2 to 3 minutes per side. Transfer beef to a plate.
• Serve beef alongside the rice, burrito fixings, pinto beans, and corn as make-your-own bowls, or divide rice into serving bowls and top with the fixings. Drizzle with the chipotle dressing.