Steak Burrito Bowls

STEAK FAJITA BURRITO BOWLS

Homemade STEAK FAJITA BURRITO BOWLS filled with quinoa, fajita steak, avocado and a herb scattering chimichurri sauce you'll adore. This prehensile Burrito Vivarium is painted in 30 proceedings and is faithful to be a desirable!  

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INGREDIENTS

• 1 lb. of skirt steak
• 3/4 cup fresh cilantro
• 1/4 cup fresh oregano
• 1 garlic clove
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoons of olive oil
• 1 red onion, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 green pepper sliced
• 1 cup quinoa
• 2 cups water
• 13.5 oz. can corn kernels, no salt or sugar added
• 2 avocados, sliced
• 4 cups green leaf lettuce, sliced
• optional: top with salsa

INSTRUCTIONS

1. To a food processor add fresh cilantro, oregano, garlic clove, smoked paprika, red pepper flakes, red wine vinegar, olive oil, and fresh lime juice. Blend until smooth.
2. Add the skirt steak into a large ziplock bag with half the chimichurri mixture. Set the other half aside.
3. Mix the steak around so it is completely coated.
4. In the meantime add quinoa and water to small saucepan. Bring to a boil. Reduce heat to simmer and cook for 15 minutes.
5. While that is going, heat a large skillet to medium high heat. Add the skirt steak to the pan. Cook each side for 5 minutes in a seared hot pan. Remove the steak from the pan and let rest for 5 minutes before thinly slicing.
6. Add 1 tablespoons of olive oil to the pan and Immediately add red onion, red pepper, yellow pepper, and green pepper to the pan the steak was just cooked in. Saute for 5 minuues on medium high heat.
7. Assemble the bowls, add 1/2 cup of quinoa to bowl, 1 cup of green leaf lettuce, half an avocado, corn, fajita steak, peppers and onions, top with chimichurri sauce and/or salsa. SERVE!