Burrito Bowls with Tomatillo Avocado Salsa
 
 
The flavors will blow you away in these Burrito Bowls with Tomatillo Avocado Salsa. The warm spices on the steak pair perfectly with the sweet slaw and spicy salsa.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • For the steak:
  • 1½ lb. flank steak
  • 1¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon ground mustard
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons cooking oil
  • For the tomatillo salsa:
  • 6 tomatillos
  • 1 poblano pepper
  • 1 small jalapeno pepper
  • salt and pepper
  • 2 cloves garlic, roughly chopped
  • 2 oz. canned mild green chilis
  • 1 tablespoon honey
  • ½ bunch cilantro (about 2 cups packed with stems)
  • ¼ cup plus 1 tablespoon avocado oil, divided
  • 1 cup peeled and diced cucumbers
  • 1 small avocado, pitted and diced
  • For the cabbage slaw:
  • 2 cups shredded red cabbage
  • ¾ cup shredded carrots
  • ¾ cup jicama, cut into thin strips
  • ½ cup cilantro leaves
  • ⅓ cup mayo
  • 1 teaspoon sriracha
  • 2 teaspoons fresh lime juice
  • ¾ teaspoon honey
  • salt and pepper
  • Fixings for burrito bowl:
  • sauteed fajita style bell peppers and onions, cooked rice, black beans, diced tomatoes, cotija cheese, sour cream, etc.
Directions
  1. Prepare dry rub for steak by mixing all seasonings and brown sugar together in a small bowl. Put flank steak in a larger bowl or plastic bag. Cover with dry rub, massaging over entire steak. Let marinate for at least two hours in fridge. Remove steak from fridge 30 mins prior to cooking.
  2. Preheat oven to 450 degrees. While steak is sitting out, prepare tomatillo salsa. Remove paper skins from tomatillos and rinse. Place on baking sheet along with poblano pepper and jalapeno. Drizzle with 1 tablespoon avocado oil. Season generously with salt and pepper. Toss to coat veggies evenly. Place in oven at 450 degrees for 15-20 mins or until slightly charred. Remove from oven and allow to cool for 10 mins.
  3. While veggies are cooling, begin making slaw. Chop or shred cabbage, carrots and jicama. Add to large mixing bowl. In a smaller mixing bowl, Whisk together mayo, sriracha, lime juice, honey, and a few shakes of salt and pepper. Pour over veggie mixture and toss to combine. Add cilantro leaves and toss one more time. Cover and chill until ready to use.
  4. Begin cooking steak by heating a cast iron skillet to medium high heat. Add 2 tablespoons cooking oil and swirl around pan. Once pan is piping hot, add steak. Cook for 4 minutes. Flip and cook 4-5 minutes more, depending on thickness, for a medium cook (pink in the middle). Remove from pan and allow to rest for five minutes.
  5. While steak is cooking, finish salsa. Remove seeds and stems from peppers and discard. Add to blender along with tomatillos and juices from pan. Add garlic, green chilis, honey, and cilantro. Blend until cilantro starts to break down. Slowly add in remaining ¼ cup avocado oil while continuing to blend. Pour into a bowl and fold in chopped cucumbers and avocado. Add salt (about ⅛ to a ¼ teaspoon) and pepper to taste.
  6. Once steak has rested, cut against the grain into thin strips.
  7. To assemble bowls, scoop rice on bottom. Add black beans and sauteed fajita style bell peppers and onions (if desired). Top with cabbage slaw, steak, and a scoop of tomatillo avocado salsa. Add sour cream, tomatoes and cotija cheese for extra toppings.
Recipe by Breezy Bakes at https://www.breezybakes.com/burrito-bowls-tomatillo-avocado-salsa/