Day 3 of the Mexican Fiesta and I couldn't be more satisfied! I mean, holy guacamole, Who knew I could actually cook stuff? In the few years of my adult life, my general culinary diet consisted of snack bars, diet Mountain Dew, and trips to Chick-fil-a. Don't judge! Teaching is hard, man!
Anyways, Wanted to quickly share my most successful meal to date in true Chopped style!
So, chefs, today I have made for you a deconstructed burrito with marinated flat iron steak and a fresh pico de gallo.
Okay so first of all, I know Alex Guarnaschelli would die over this presentation. I mean... we are talking high class restaurant presentation over here! My sister didn't even believe I was the one to cook this (rude).
Presentation aside, what I love most about this recipe is that all of the ingredients are fresh and the entire meal is pretty darn cheap to make!
Of course, as a new chef, I can't take total credit for this meal. Pinterest is a godsend! However, I did make a few adjustments to bring in more flavor and fresh ingredients!
To make this Burrito Bowl, you will need:
2 lbs flank steak (I bought flat iron steak because Walmart isn't fancy)
1 teaspoon minced garlic
1/4 cup soy sauce
1/4 cup olive oil
1/4 teaspoon cumin
1/8 teaspoon chili powder
2 Tablespoons lime juice
2 cups cooked white rice
4 cups chopped romaine lettuce
2 cups pico de Gallo (finely chopped tomato, onion, jalapeno, lime juice, and cilantro)
1 (15 oz) can black beans
1 cup guacamole
1 cup shredded cheddar cheese
chopped cilantro, for topping
fresh lime juice, for topping
1. Marinate that steak in your soy sauce, olive oil, cumin, chili powder, lime juice, and minced garlic. The longer you marinate the better!
2. Please, for the love of God, don't buy canned Pico! Make it yourself! It's super easy! To make your pico, simply chop up some tomato, onion, jalapeño (no seeds for me!), cilantro, douse in lime juice and add some salt!) You can do this while your meet marinates!
3. Open up those canned black beans. Now, if you don't mind eating slimy little overly-salted beans, you can skip this step. If you're like me, and like to maximize flavor, get out your trusty frying pan, add some olive oil and garlic, then sauté those little beans. Add some cumin and paprika to taste!
4. Cook your steak (I used the cast iron grill pan) and your rice. Once your steak is cooked, let it rest for at least 5 minutes! Steaks need little power naps so that they can soak in those juices! Then, cut it against the grain into 1/4 inch strips.
5. Finally, toss everything in the bowl (or place it very carefully so you can get a beautiful picture), add some avocado or guacamole and some cilantro for taste, squeeze some lime juice and enjoy!
Gracias to The Six Sisters for the kickass recipe! Me gusto!