Date Night at Home: Steak and Brown Rice Burrito Bowl

We’re making a conscious effort to eat at home more often. It’s mostly to save money, and also because we both love to cook and had fallen out of the routine of cooking throughout the week over the last few months. Now our goal is for each to take on a night to cook during the week, eat leftovers on the other nights, and have one date night out. Weekends are less planned. Sometimes we go out, sometimes we won’t. It may sound routine, but finding new recipes to inspire us in the kitchen has made date night at home exciting (and less onerous when splitting the cooking duties).

This Steak and Brown Rice Burrito Bowl recipe caught my eye because of the simple ingredient list and the fact that it didn’t look like it would take a long time to cook – an absolute requirement for a weeknight meal. It doesn’t take long for me to get hangry so the shorter the cooking time, the better.

Although it was his turn to cook, I played a very crucial role in helping this dish come together; I was tasked with making the brown rice. I know, right? I also had to introduce myself to our neighbours for the first time and ask to borrow their can opener because ours broke in the middle of cooking. Clearly, I earned this dinner!

And it was DELICIOUS. All the flavours came together beautifully. The tomato brown rice was easily the best part of the dish. I could have eaten that brown rice for days! Oh wait… I did.

Make this!

Steak and Brown Rice Burrito Bowl

(from the Canadian Living website)


  • 1/4 tsp (1 mL) ground coriander
  • 1/4 tsp (1 mL) ground cumin
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 12 oz (340 g) beef tenderloin grilling steaks, (about 2) we used beef sirloin
  • 2 tsp (10 mL) olive oil
  • 1 small onion, sliced
  • 1/2 tsp (2 mL) chili powder
  • 3 cups (750 mL) thinly sliced stemmed kale, (about half bunch)
  • 1 sweet red pepper, sliced

Black Beans And Rice:

  • 1 tsp (5 mL) olive oil
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cumin
  • 3/4 cup (175 mL) whole grain parboiled brown rice, (such as Uncle Ben) we used short-grain brown rice
  • 3/4 cup (175 mL) rinsed drained canned black beans we used a whole can of black beans
  • 1/2 cup (125 mL) bottled strained tomatoes, (passata) we used crushed tomatoes
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper


Black Beans and Rice: In large saucepan, heat oil over medium-high heat; cook garlic, chili powder, coriander and cumin, stirring, until fragrant, about 1 minute. Stir in 1-1/4 cups water, rice, beans, strained tomatoes, salt and pepper. Bring to boil; cover and cook until rice is tender, about 20 minutes. Remove from heat; let stand, covered, until liquid is absorbed, about 5 minutes.

Meanwhile, stir together coriander, cumin and half each of the salt and pepper; rub all over steaks.

In large nonstick skillet, heat half of the oil over medium-high heat; cook steaks, turning once, until medium-rare, 6 to 8 minutes. Transfer to plate; let stand for 5 minutes before slicing thinly.

Meanwhile, in same skillet, heat remaining oil over medium heat; cook onion and chili powder until softened, about 3 minutes. Stir in kale, red pepper, 3 tbsp water, and remaining salt and pepper; cook, stirring often, until kale is wilted and peppers are tender-crisp, about 6 minutes.

Divide rice mixture among bowls; top with kale mixture and steak.


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