Making A Burrito Bowl Faster Than A Restaurant | But Faster

Rome wasn’t built in a day, but this burrito bowl definitely was. INGREDIENTS: Rice: 1.5 cups (300g) medium grain rice 1.5 cups (355ml)...

Rome wasn’t built in a day, but this burrito bowl definitely was.

INGREDIENTS:

Rice:

  • 1.5 cups (300g) medium grain rice

  • 1.5 cups (355ml) of water

  • 1.5 tablespoons (21g) butter

  • juice from 1 lime

  • handful of fresh cilantro, finely chopped

  • salt to taste

Beans:

  • 2 jalapenos, sliced

  • 5 cloves garlic, sliced

  • 2 slices of bacon, sliced

  • 2 bay leaves

  • 2 cans of black beans, drained

  • 1/2 cup (120ml) chicken stock

  • salt and pepper to taste

Sauce:

  • 1/2 cup (110g) mayo

  • 1//2 cup (110g) sour cream

  • 1/2 teaspoon (1g) garlic powder

  • 2 teaspoons (6g) smoked paprika

  • 2 tablespoons (28g) hot sauce

  • Salt and pepper to taste

Steak and Toppings:

  • 1 green bell pepper, sliced ¼ “ thick

  • 1/2 small yellow onion, sliced ¼ “ thick

  • 4 new york strip steaks (at least 1 inch thick)

  • vegetable oil for searing

  • ½ cup(112g) unsalted butter for basting

  • 1 head of garlic

  • salt and pepper to taste

  • 1 block of Monterey jack cheese for grating

  • cilantro for garnish, finely chopped

  • 1 avocado, sliced


INSTRUCTIONS:

Rice:

  1. Wash your rice and place in a rice cooker along with the water. (You can also use a pressure cooker and cut the cooking time in half, about 15 min.)

  2. Once the rice is cooked, place in a bowl; add butter, salt to taste, lime juice, and cilantro. Mix until butter is fully melted and incorporated.

Beans:

  1. Set a medium saucepan on medium heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add bacon, garlic, and jalapenos; cook stirring often, about 3 to 4 minutes.

  2. Stir in bay leaves and beans. Next, add chicken stock, reduce the heat to low, and simmer for 10 minutes; season to taste with salt and pepper.

Sauce:

  1. In a small bowl, add all ingredients, and stir to combine.

Steak and Toppings:

  1. Season your NY Strip with salt and pepper on both sides, generously. Set a 12 inch pan over medium high heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add 2 steaks and sear for 2-3 minutes or until you get a nice golden brown crust, flip and reduce heat to medium sear for 1 minute then add half your butter, one half of your garlic, tilt the pan at an angle so the butter pools on one side. Using a large spoon baste the foaming butter over the steak repeatedly until medium rare (135 fahrenheit internal temperature). Remove from the pan, and rest 15 minutes. Repeat with the other 2 steaks.

  2. Separately set another medium size pan over medium heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add your pepper and onions; season to taste with salt and pepper. Cook, stirring often, until softened and lightly charred, about 8 minutes.

  3. At this point, your steaks should be rested, slice each of them against the grain about ⅓ inch thick.

Assembly:

  1. In your favorite bowl, add as much rice as you desire, steak, a spoonful or two of your veggies, freshly grated cheese, a dollop of your beans, avocado slices, and finally a dollop of your sauce. Garnish with cilantro and flaky salt. Enjoy immediately.


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