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5 from 1 vote

Steak and Quinoa Burrito Bowl

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 399kcal

Ingredients

  • 1 lb grass fed flank steak trimmed
  • 4 cups shredded Romaine lettuce hearts
  • 1 cup roasted corn
  • 1 cup low sodium black beans rinsed and drained
  • 1 cup pico de gallo (I used the pre-made Whole Foods kind)
  • 1/3 cup dry tri-color quinoa cooked according to package directions
  • 1 cup cilantro loosely packed
  • 1/4 cup fat free plain Greek yogurt
  • 2 limes juiced
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 1/2 tbsp Flavor God Spicy Everything Seasoning

Instructions

  • Add cilantro, olive oil, juice of 2 limes, garlic and Flavor God seasoning to a blender.  Pulse until mostly smooth.
  • Remove half of the cilantro mixture and pour over steak in a resealable container.  Marinate for 3 hours or overnight.
  • Add Greek yogurt and honey to reserved cilantro mixture.  Set aside to use as dressing later.
  • Arrange cooked quinoa, lettuce, black beans, corn, and pico de gallo in a serving dish.
  • Grill flank steak until cooked to desired temperature.  Allow to rest for 5-10 minutes before slicing thinly against the grain.  Serve on top of burrito bowl and top with cilantro lime dressing.

Notes

Grass fed flank steak is typically leaner than regular steak.
Check out the YouTube video demo here!

Nutrition

Calories: 399kcal | Carbohydrates: 41g | Protein: 34g | Fat: 13g | Cholesterol: 50mg | Sodium: 318mg | Potassium: 571mg | Fiber: 8g | Sugar: 10g