Healthy Weeknight Steak Burrito Bowls

I have to admit, I make this almost every week and I look forward to it so much.  Actually, everyone in my family looks forward to it! Although there are a lot of ingredients, this is as simple as it gets to make.  

The hardest part is finding quality grass-fed skirt steaks.  There are many reasons to buy responsibly raised grass-fed beef, but the biggest reason being that it contains higher levels of omega-3 fatty acids when compared to grain fed beef.  Omega-3 fatty acids are essential for healthy brain and heart health.  

Steaks can be hard for kiddos to chew, depending on their age.  Its easiest for them to chew if you cut it lengthwise as if you were pulling apart the strands of the meat with your fingers.  I promise they will love it though! 


Ingredients: (serves 4)

1-1.5 lb grass-fed skirt steak
2 hass avocados
1 cup cherry tomatoes
2-3 cups spinach
1 can black beans
1 can diced black olives
1 cup organic rice

For marinade:

3 cloves minced garlic
1 tsp balsamic vinegar
1 tbsp coconut aminos
1 tbsp Worcester sauce
1 tbsp olive oil
1 tsp salt & pepper
1 tsp garlic salt
1 tsp onion powder

For Guacamole:

1 tsp cumin
1-2 tsp salt
pepper to taste
onion and garlic powder to taste
1 squeeze of fresh lemon if you want to keep it fresh 

  1. Cut skirt steak into 4 equal pieces.  Run knife a few times along with striations in skirt steak to slightly perforate the meat for more flavor.  Add salt and pepper to both sides before putting it into the marinade bag. 
  2. Assemble the marinade ingredients overnight or the morning of in a zip-lock style freezer bag, be sure to mix the juices around for a few minutes before letting it sit.  
  3. Add 3-4 circles of olive oil to pan at medium high heat (4/5).  Let each steak cut sit for 3-4 minutes on each side, depending on the thickness of the steak.  Be sure not to over-cook, it should be slightly pink inside when you cut it. 
  4. Cut lengthwise.
  5. Assemble guacamole and other ingredients of your choice.  Sour cream and salsa are my favorite toppings.  
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