Steak Burrito Bowl

1. Steak

Prepare the steak: cut the chuck roast (~900 grams (2 lb)) into 1 inch cubes, and put into a zip-loc bag along with salt (a sprinkle), cumin (a sprinkle), and paprika (a sprinkle). Seal the zip-loc bag with some air in it, then mix & massage the steak and spices together.

Sear and season the steak: take a portion of the steak cubes to a medium-high heat griddle. The steak should have enough fat on its own to render out and cook. Leave it on the griddle for 3-4 minutes or until it browns.

Finish & adjust: Add lime juice (a spritz) for acid. Taste and adjust with more lime, salt, or seasoning.

2. Mexican Rice

Toast the rice & aromatics: heat a saucepan over medium heat. Add the cooking oil (5 grams (a drizzle)), chicken bouillon powder (12 grams (a spoonful)), minced garlic (1/2 of it), and minced serrano pepper (1/2 of it), and let them bloom for 30 seconds. Then, add the diced roma tomato (all of it) and saute for 1 minute.

Add the rice (160 grams) and toast for 2 minutes until there are little char marks on the exterior of the grains or the rice smells toasty.

Add the water (250 grams) to deglaze the pan, then bring the mixture to a boil for 2 minutes. Reduce the heat to low. Let it simmer covered with a towel and lid for 25 minutes or until the moisture has been absorbed and the rice is cooked through.

3. Corn Salsa

Prep the corn: remove the husks from the corn (2 ears) and cook them on a griddle, grill, or gas flame over medium heat until charred. Meanwhile, prepare the other ingredients. Once the corn is toasted, slice off the kernels.

Mix the salsa: add the corn, diced shallots (all of it), and cilantro stems (1/2 of a bunch) to the container. Add salt (to taste) and lime juice (a splash) and shake together. Let it sit for a few minutes to marinate for better flavor until ready to serve.

4. Beans

Heat a pan over medium heat, then add the cooking oil (5 grams (a drizzle)), minced serrano peppers (1/2 of it), and minced garlic (1/2 of it) to bloom for two minutes.

Pour in the entire container of black beans (400 grams (14 oz can)) and let it simmer. Add salt (to taste) and smoked paprika (a sprinkle). Let it simmer for another 2 minutes to reduce excess liquid. When the beans are cooked to your liking, taste & adjust the seasoning (if needed), and then set aside.

5. Cilantro Avocado Crema

To a blender or food processor, add the low-fat sour cream (150 grams), ripe avocado (all of it), cilantro (1/2 of a bunch), adobo seasoning (a sprinkle), and lime juice (a splash). Pulse to combine. Taste and adjust as needed.

6. Assemble & serve

To a warm bowl, add heated beans, mexican rice, and steak, followed by the corn salsa, cilantro avocado crema, thinly sliced lettuce (1/4 of it), and grated pepper jack cheese (as desired).