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From the Writer
SAMPLE RECIPE: Steak Burrito Bowls
PREP TIME: 30 minutes | COOK TIME: 5 to 20 minutes
These scorching steak burrito bowls are crammed with beans, cheese, pico de gallo, guacamole, and salsa for a easy meal that works for each lunch and dinner.
1. In a gallon freezer bag, mix the steak seasoning and the steak strips, and shake to coat the steak.
2. In a forged iron skillet, warmth the avocado oil over medium warmth. Add the steak and cook dinner till your required doneness.
3. In every of three storage containers, prepare 1½ cups of romaine lettuce, 1/Three cup of black beans, ¼ cup of pico de gallo, and ¼ cup of cheese.
4. On the facet, add ¼ cup salsa and a couple of tablespoons of guacamole.
5. Let the steak cool and divide it among the many containers. Cowl and refrigerate.
Per Serving (1/Three recipe): Energy: 344; Fats: 16g; Carbohydrates: 35g; Fiber: 14g; Protein: 17g; Sodium: 1,188mg
To make the steak seasoning, mix: 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon sugar, ¼ teaspoon garlic powder, ¼ teaspoon sea salt, 1/eight teaspoon cayenne pepper, 1/eight teaspoon floor chili pepper.
1 pound flank steak, minimize into 1-inch strips
1½ teaspoons avocado oil
4½ cups chopped romaine lettuce
1 (15-ounce) can no-salt added black beans, drained and rinsed
¾ cup pico de gallo, drained + ¾ cup salsa
¾ cup shredded Mexican cheese
1/Three cup guacamole