Saucy Steak Burrito Bowls

🥘 Ingredients

• Tex-Mex Paste
  1 unit
• black pepper
  1 tsp
• butter
  1 tbsp
• cilantro
  1 unit
• cooking oil
  3 tbsp
• diced steak
  10 oz
• jasmine rice
  ¾ cup
• lime
  1
• long green pepper
  1
• red onion
  1
• salt
  1 tsp
• smoky red pepper crema
  2 tbsp
• tomato
  1
• water
  ¾ cup

🍳 Cookware

• small pot
• small bowl
• medium pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, water: ¾ cup, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry all produce. Finely dice tomato . Halve, peel, and cut red onion into ½-inch-thick wedges; mince one wedge until you have 1 tablespoon. Zest and quarter lime . Core, deseed, and dice long green pepper into ½-inch pieces. Mince cilantro . Pat diced steak dry with paper towels.

   tomato: 1, red onion: 1, lime: 1, long green pepper: 1, cilantro: 1 unit, diced steak: 10 oz
3. 

   3

   In a small bowl , combine tomato, minced onion, and juice from half the lime; season with salt. Add smoky red pepper crema to a separate small bowl. Stir in water 1%tsp at a time until mixture reaches a drizzling consistency.

   smoky red pepper crema: 2 tbsp
4. 

   4

   Heat a large drizzle of cooking oil in a medium pan over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred ⏱️ 7 minutes . Transfer veggies to a plate.

   cooking oil: 3 tbsp
5. 

   5

   Add another drizzle of oil to same pan; increase heat to high. Add steak and a big pinch of salt. Cook, stirring occasionally, for 2 minutes. Stir in Tex-Mex Paste and ¼%cup water until combined. Bring to a simmer and cook until mixture is saucy and steak is cooked through ⏱️ 1 minute . Turn off heat.

   Tex-Mex Paste: 1 unit
6. 

   6

   Fluff rice with a fork; stir in butter , lime zest, and half the cilantro. Season with salt and black pepper . Divide rice between bowls and top with veggies, saucy steak, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side.

   butter: 1 tbsp, black pepper: 1 tsp