Burrito bowls

I don't serve a lot of beef, and I'm not sure why I don't.  I grew up on a farm, and it was a staple of many of our meals. Steak has the reputation of being too expensive and it often seems too fancy for anything other than a special dinner.  But in these burrito bowls, a little bit goes a long way, and you can serve it for the most casual of meals.

If I'd posted this recipe a week ago, I would have told suggested that you make it for your Superbowl party.  Instead, I'll tell you to serve it whenever you want a delicious, healthy, filling meal.  The abundance of kale, brown beans and red peppers make it a great nutritional choice.  I'm not really a calorie-counter, but if you are, this hearty meal has less than 400 calories per serving.  And no one will leave the table feeling hungry.

Steak and Brown Rice Burrito Bowl

(from Canadian Living, Feb 2013 issue)

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp salt

12 ounces beef tenderloin grilling steaks (about 2)

2 tsp olive oil

1 small onion, sliced

1/2 tsp chili powder

3 cups thinly sliced stemmed kale (about half a bunch)

1 sweet red pepper, sliced

Black Beans and Rice

1 tsp olive oil

2 cloves garlic, minced

1 tsp chili powder

1 tsp ground coriander

1 tsp ground cumin

3/4 cup whole grain parboiled brown rice

3/4 cup rinsed drained canned black beans

1/2 cup bottled strained tomatoes (passata)

1/4 tsp salt

To make 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, and salt.  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 of the salt; rub all over steaks.

In a large nonstick skillet, heat half of the oil over medium-high heat; cook steaks, turning once, until medium-rare, 7 – 8 minutes.  Transfer to plate and 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.  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.