Cilantro lime marinated steak plus all of your favourite burrito fillings on top of a bed of shredded romaine topped with a honey cilantro dressing that packs just the right amount of heat. A filling salad that is perfect for lunch for dinner.
Add all of the ingredients to a small bowl and mix well.
Add the steak to a resealable back or container and pour marinade over top to coat. Let marinate in the fridge for 2-3 hours.
Grill in a non-stick pan on medium-high heat for 5-6 minutes per side for medium doneness. Slice across the grain in about 1/2 inch slices or cube into bite-sized pieces. Set aside.
Steak Burrito Bowl Salad
In a non-stick pan (can be the same one you cooked the steak in) add a tsp of olive oil on medium-high heat and sautee the sliced peppers and onions until the begin to brown and are tender.
Add the lettuce to the bottom of a large bowl. Add the steak, beans, pico de gallo, guacamole, sour cream, black beans, sauteed peppers and onions and sour cream. Add salad dressing as desired.
Honey Chipotle Dressing
Add all ingredients to a blender and blend on high until smooth. Pour into a small resealable glass jar and store in the fridge. Use over salad approximately 2 tbsp will do.
Salad can be made ahead of time along with steak however do not add the sour cream, pico de gallo, guacamole or salad dressing until you are ready to eat.Salad dressing can be stored in the fridge for up to 2 weeksApproximate 21 Day Fix Container Count:1 salad is approximately:1 orange, 1 blue, 4 green, 1 red, 1/2 purple, 1 yellow