Steak Burrito Bowl

Step 1

Pat the steak dry with paper towels by pressing it firmly against the surface — this helps it brown evenly and quickly.

Step 2

Place the steak on a cutting board and slice it against the grain (perpendicular to the direction the muscle fibers run) into strips about 1/4-inch thick and 2 inches long.

Step 3

Sprinkle the steak strips evenly on both sides with salt and pepper from the pinch you have.

Step 4

Cut the lime in half and set both halves to the side for serving.

Step 5

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the steak strips in a single layer and cook without moving them for 2 minutes — listen for a steady sizzle and resist the urge to stir.

Step 7

Stir the steak strips with a wooden spoon or metal spatula and cook for another 1 to 2 minutes until the surface of each piece looks browned.

Step 8

Transfer the steak to a clean plate and set it aside.

Step 9

Pour the canned black beans (drained) into the same skillet over medium heat and stir once every 30 seconds for 3 minutes until warmed through.

Step 10

Divide the cooked rice evenly between two bowls, making a mound in the center of each.

Step 11

Spoon half the warm black beans next to the rice in each bowl.

Step 12

Divide the cooked steak strips evenly between the two bowls, placing them on top of or next to the rice.

Step 13

Sprinkle 2 tablespoons of fresh cilantro over each bowl.

Step 14

Squeeze the juice from one lime half over each bowl and serve immediately.