Steak & Corn Burrito Bowl

with cotija cheese and tomatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

There's full, and then there's full. Let us explain: there are meals that fill is up with richness, with lots of yummy starches and tasty carbs, and those make you full. Then there are meals that fill you, but fill you up with lightness in flavors and in feeling in the gut, or lack thereof. Like this meal, with steak strips topped by a fresh corn salsa of juicy tomatoes, sweet corn, and zesty lime. All this adds up to a meal that, like the cliché goes, fills you up without weighing you down.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 1 Ear of Corn
  • 4 oz. Grape Tomatoes
  • 1 Lime
  • ¼ oz. Cilantro
  • 10 oz. Steak Strips
  • Info
    1 oz. Crumbled Cotija Cheese
  • Info
    2 oz. Sour Cream
  • 1 Tbsp. Chile and Cumin Rub
  • Nutrition (per serving)

  • Calories
    730
  • Carbohydrates
    74g
  • Fat
    31g
  • Protein
    40g
  • Sodium
    1406mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with jasmine rice, 1½ cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Peel husk off corn and carefully remove kernels from cob. Halve tomatoes. Zest lime, halve, and juice. Coarsely chop cilantro (no need to stem). Pat steak strips dry, and season with a pinch of salt and seasoning blend.

  • Step 3 - Make the Corn Salsa
    3

    Make the Corn Salsa

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until charred, 2-3 minutes. Transfer corn to a mixing bowl and add tomatoes, cilantro, 2 tsp. lime juice, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Stir to combine and set aside. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Steak
    4

    Cook the Steak

    Return pan used to char corn to medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 5-7 minutes. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with corn salsa, steak strips, lime zest (to taste), and cheese. Garnish with sour cream. Bon appétit!