Ribeye Steak Burrito Bowl

with pico de gallo

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

A note about serious food allergies

DIY: A concept that's flawed when it comes to electricity, plumbing, or brain surgery, but right on the money when it comes to tortilla bowls. Why buy from the store or order from a restaurant? No special skills or education required to mold a flour tortilla to a foil ball, then bake until a crisp bowl emerges from the oven, a bowl perfect for being filled with seasoned beef, peppers, rice, and pico de gallo. When's the last time you've built something so perfect, and so delicious? DIY indeed.

In Your Box (serves 2)

  • ¼ oz. Cilantro
  • 1 Yellow Onion
  • ½ cup Jasmine Rice
  • 1 Roma Tomato
  • 1 Lime
  • 1 Green Bell Pepper
  • 10 oz. Sliced Ribeye Steak
  • Info
    2 Large Flour Tortillas
  • 1½ Tbsp. Smoky Chile and Cumin Rub
  • Info
    1 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    688
  • Carbohydrates
    81g
  • Fat
    23g
  • Protein
    39g
  • Sodium
    1686mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Mince cilantro, leaves and stems, while rice cooks. Remove from burner and stir in half the cilantro (reserve remaining for pico de gallo). Cover and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Core tomato and cut into ¼" dice. Halve and peel onion. Slice half into thin strips and cut other half into ¼" dice. Zest and halve lime. Cut one half into two wedges and juice the other half. Stem, seed, and slice green bell pepper into ¼" strips. Combine tomato, diced onion (to taste), 1 tsp. lime juice, 1 tsp. lime zest, remaining cilantro, and a pinch of salt and pepper in a mixing bowl.

  • Step 3 - Make the Tortilla Bowls
    3

    Make the Tortilla Bowls

    Make two loosely-packed, softball-sized balls out of foil, each about 5-6" in diameter. Place foil balls on prepared baking sheet and lay a tortilla over each. Coat tortillas with cooking spray. Bake until golden brown and crispy, 5-10 minutes. Remove from oven and let cool. While tortilla bowls bake, cook ribeye steak strips.

  • Step 4 - Cook the Ribeye Steak Strips
    4

    Cook the Ribeye Steak Strips

    Pat ribeye steak strips dry. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ribeye steak slices to hot pan and cook undisturbed until well-browned on one side, 2-4 minutes. Transfer to a plate. Ribeye steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 5 - Cook Vegetables and Finish Dish
    5

    Cook Vegetables and Finish Dish

    Return pan used to sear steak to medium-high heat and add 1 tsp. olive oil, onion slices, and green pepper slices to hot pan. Stir occasionally lightly browned and tender, 4-6 minutes. Add steak and any accumulated juices* and ½ cup **water. Bring mixture to a simmer and stir constantly until liquid as thickened slightly, 2-3 minutes. Stir in seasoning blend (to taste). Remove from burner, stir in cooked rice, and season with ¼ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, garnishing with sour cream and serving lime wedges on the side. Bon appétit!