Burrito Grain Bowls
- Level: Easy
- Total: 2 hr 30 min (includes marinating time)
- Active: 40 min
- Yield: 4 servings
Ingredients
1 pound flank or skirt steak, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
Coarse salt
2 cups uncooked farro
2 cups frozen corn
Half large red onion, peeled and cut into 1/4-inch-thick slices
Extra-virgin olive oil, for drizzling
1 avocado
1 lime, cut in half
2 tablespoons chopped fresh cilantro, plus extra sprigs for garnish
Jarred salsa, for garnish
2 cups shredded Cheddar
Directions
- Place the diced steak in a large resealable plastic bag. Add the garlic and onion powders and a big pinch of salt. Seal the bag and toss the meat with the spices. Marinate in the fridge for at least 2 hours. Overnight is fine, too.
- Meanwhile, cook the farro according to the package instructions.
- In the meantime, set your oven to broil. Place the frozen corn on one half of a large baking sheet and the onion slices on the other. Drizzle with two teaspoons of oil and a good pinch of salt. Broil, checking and stirring in 5-minute increments, until the corn is charred and popping around on the baking sheet and the onion is also charred and tender, roughly 15 minutes.
- Heat a large skillet over medium-high heat, then add the marinated meat straight from the bag. Cook the meat in the skillet, until browned all over and cooked through, about 5 minutes.
- Make the guacamole by mashing the avocado with a tablespoon of fresh lime juice and the cilantro. Season with a pinch of salt.
- Start building your bowls! Add about half a cup (a little more perhaps) of cooked farro to each bowl, followed by a helping of seared meat, the charred corn and onion, a dollop of guacamole and a little spooning of salsa. Garnish with shredded Cheddar, lime wedges and a sprig or two of cilantro.
Cook’s Note
I like to cook a bunch of farro at the beginning of the week and make different grain bowls all week long.
