Saucy Steak Burrito Bowls

🥘 Ingredients

• black
• butter
  1 tbsp
• cilantro
  ½ oz
• cooking oil
  1 tsp
• diced steak
  40 oz
• jasmine rice
  1 c
• lime
  2 unit
• long green pepper
  2 unit
• paper
• red onion
  2 unit
• salt
• smoky
• smoky red pepper crema
  4 tbsp
• tex-mex paste
  2 oz
• tomato
  2 unit
• water
  ¾ cup

🍳 Cookware

• small pot
• small bowl
• small
• medium pan
• medium pan

1. 

   1

   In a small pot , combine jasmine rice and water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. 4 SERVINGS: Use 1½ cups water.

   jasmine rice: 1 c, water: ¾ cup, salt
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 TBSP. Separate and quarter lime . Core, deseed, and dice long green pepper into ½-inch pieces. Mince cilantro . Pat diced steak dry with paper towels. 4 SERVINGS: Mince a few onion wedges until you have 2 TBSP.

   tomato: 2 unit, red onion: 2 unit, lime: 2 unit, long green pepper: 2 unit, cilantro: ½ oz, diced steak: 20 oz, paper
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.

   salt, smoky red pepper crema: 4 tbsp, water
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, 7-9 minutes. Transfer veggies to a plate. 4 SERVINGS: Use a large pan.

   cooking oil: 1 tsp, salt
5. 

   5

   Add another large drizzle of cooking oil to the same medium pan ; increase heat to high. Add diced steak and a big pinch of salt. Cook, stirring occasionally, for 2 minutes. Stir in tex-mex paste and water ¼ cup until combined. Bring to a simmer and cook until mixture is saucy and steak is cooked through, 1-2 minutes more. Turn off heat. 4 SERVINGS: Use 1/3 cup water.

   cooking oil, diced steak: 20 oz, tex-mex paste: 2 oz, water
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 the charred veggie mix, diced steak, salsa, smoky red pepper crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges. 4 SERVINGS: Use 2 TBSP butter.

   butter: 1 tbsp, salt, black, smoky