Grilled Steak Burrito Bowls with Fajita Veggies

Perhaps it was over indulgence from the 4th of July feast we attended...(or maybe too much boozy frosting from the Beer Pong Cupcakes), I wanted to make something fresh and healthy for dinner this weekend.

This salad/burrito bowl is unbelievably good!  Now it is not something that you are going to knock out on a weeknight after work (unless you have most of it prepared ahead of time), but it is so worth the time for preparation. I could eat this every week!

Grilled Steak Burrito Bowls

Courtesy of Cuisine At Home Magazine

Puree:

1/4 cup fresh cilantro (or flat leaf parsley) leaves

3 Tbl olive oil

2 Tbl white wine vinegar

4 tsp (each) fresh lime juice and orange juice

1 Tbl (each) minced fresh garlic and jalapeno, and Dijon mustard

1-1/2 tsp (each) minced lime zest and honey

salt and black pepper to taste

Season:

1 flatiron or flank steak

chipotle chile powder

1 ear corn, shucked

2 slices red onion

6 ounce sweet potato, peeled and cut into 1/2 inch thick slices

1 red bell pepper

Meanwhile, Heat:

1 cup canned black beans, drained

1/4 tsp (each) ground cumin, and chipotle chile powder

1 Tbl fresh lime juice

Divide:

3 cups chopped romaine

3/4 cup cooked brown rice

1/2 avocado, sliced

Preheat grill to medium-high.  Brush grill grate with oil.

Puree cilantro or parsley, vinegar, lime juice, orange juice, garlic, jalapeno, mustard, zest, and honey in a mini food processor for the vinaigrette; season with salt and black pepper.  Set aside.

Season steak with salt, black pepper, and chile powder.  Coat corn, onion slices, and sweet potato slices with nonstick spray; season with salt and black pepper.

Grill steak, covered until a thermometer inserted into the thickets part registers 130-135 degrees.  Cook on both sides until your desired doneness.  Transfer to a cutting board, tent with foil, and let rest 5 minutes before slicing.

Grill corn, covered, turning often until kernels begin to char, about 10 minutes; when cool, cut kernels off cob.

Grill bell pepper, covered until charred on all sides, about 10 minutes; when cool, peel, seed and cut into strips.

Grill onion slices until crisp-tender, about 5 minutes, turning once; cut into strips.

Grill sweet potato slices until charred and fork-tender, about 5 minutes, turning once; cut into bite-sized pieces.

Meanwhile, heat beans, cumin and 1/4 tsp chile powder in a saucepan over medium heat until warmed through, 3 minutes; stir in 1 Tbl lime juice.

Divide romaine, rice, avocado, steak, corn, onion, sweet potato, bell pepper, and black beans between 4 bowls; drizzle with vinaigrette.

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I have packed up all the ingredients (along with some leftover chicken) 

for an awesome work lunch too!