I know I'm going a little overboard with Mexican food this month so I'm going to use Cinco De Mayo as an excuse. Last time I shared my chicken burrito bowls they were a huge
Ingredients
4 3- ounce steaks boneless any cut
4 cups romaine lettuce washed and chopped
½ cup Mexican blend or mozzarella cheese shredded
1/2 cup sour cream optional
1/2 cup thinly sliced onions
1/2 cup thinly sliced bell peppers
1/2 cup chopped tomatoes
1 cup black beans canned
1/2 cup yellow corn canned
2 teaspoons oil
5-6 cups cooked cilantro lime rice
Cilantro lime marinade
Instructions
Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge. If you are in a rush you can also marinate the steak and cook it right away. After the steak has marinated, heat a heavy duty pan or griddle and coat with 1 teaspoon of oil, cook the steaks for 2-3 minutes on each side then remove and allow to rest for 5 minutes before cutting. After removing the steak from the pan add the sliced onions and bell peppers. be sure not to wash the pan in order to keep all the flavor of the steak. cook the onions and peppers for 2-5 minutes or until the edges are golden.
