Steak Burrito Bowls with Cauliflower Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $29.00
- Nutrition
- 540 cal · 42g protein
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: cheese
Steak Burrito Bowls with Cauliflower Rice is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $29 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb New York strip steak
- 24 oz frozen riced cauliflower
- 2 count red bell peppers
- 2 count green bell peppers
- 1 tbsp chili powder
- 1 cup guacamole
- 1 cup shredded Mexican blend cheese
- 2 tsp hot sauce
- 3 tbsp olive oil
- 1½ tsp salt
- 1/2 tsp black pepper
Steps
- Slice all the bell peppers into strips. Pat the steaks dry and rub with 2 tsp of the chili powder, 0.5 tsp salt, and pepper.
- Heat 1 tbsp olive oil in a large skillet over high heat. Sear the steaks 4-5 minutes per side to 145°F, then move to a board to rest at least 3 minutes.
- Add 1 tbsp oil and the peppers to the same skillet. Cook over medium-high 6-7 minutes, stirring now and then, until softened and charred in spots. Season with 0.5 tsp salt.
- Meanwhile, heat the remaining oil in a second skillet over medium-high. Add the frozen riced cauliflower, the remaining chili powder, and 0.5 tsp salt. Cook 8-10 minutes, stirring occasionally, until the water cooks off and it starts to brown.
- Slice the steak thinly against the grain. Set aside some plain slices for the kids, then toss the rest with the hot sauce.
- Build bowls: cauliflower rice on the bottom, then peppers, steak, a spoonful of guacamole, and a sprinkle of cheese.
- Picky eater tip: serve the plain steak, cheese, and cauliflower rice in separate piles.
- Make ahead: slice the peppers and rub the steak up to a day ahead, then store covered in the fridge.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 22 g
- Fiber
- 6 g
- Sugar
- 6 g
- Fat
- 33 g
- Saturated fat
- 11 g
- Sodium
- 890 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop