Protein-Packed Steak Burrito Bowl Salad

Credit: Women’s Health

If you love the bold flavors of a steak burrito but want something a little lighter and more balanced, this steak burrito bowl salad delivers the best of both worlds. It’s hearty without feeling heavy, packed with protein, fiber and colorful vegetables, and finished with a bright, zesty green sauce that brings everything together.

This bowl is all about smart swaps that don’t sacrifice satisfaction. Crispy roasted black beans add texture and plant-based fiber, while sirloin steak provides high-quality protein to help keep you full. Brown rice and red cabbage offer complex carbs and crunch, and the creamy cilantro-lime yogurt sauce adds freshness without weighing the dish down. It’s the kind of meal that works just as well for a weeknight dinner as it does for meal prep, and tastes even better knowing it’s nourishing your body too.

Ingredients

• One 15-ounce can black beans, rinsed and patted dry
• 3 1/2 tablespoons olive oil, divided
• 1 teaspoon Tajín, plus more for sprinkling
• One 1-pound sirloin steak (1 1/2 inches thick), trimmed
• Kosher salt and pepper
• 2 cups cilantro, chopped
• 1 small shallot, roughly chopped
• 1/2 jalapeño, seeded and roughly chopped
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons Greek yogurt
• 2 cups cooked short-grain brown rice
• 1/4 small head red cabbage (8 ounces), cored and thinly sliced

Directions

1. Heat oven to 425 F. Add black beans to rimmed baking sheet and toss with 1/2 tablespoon oil and Tajín. Roast until beans are dry, split and crispy, 18 to 20 minutes.
2. Meanwhile, heat 1 tablespoon oil in large cast-iron skillet on medium-high. Pat steak completely dry and season with 1/2 teaspoon each salt and pepper. Cook to desired doneness, 5 to 6 minutes per side for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
3. Meanwhile, in blender, combine cilantro, shallot, jalapeño, orange and lime juices, yogurt and remaining 2 tablespoons oil. Puree on high until homogeneous but still bright green, 30 seconds.
4. Divide rice among bowls. Top with cabbage and roasted black beans. Add sliced steak and drizzle with green sauce and sprinkle with more Tajín if desired.

This recipe was originally published on Women’s Health.