Steak Burrito Bowl with Jalapeño Ranch Dressing

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• 12 oz Steak of choice, 1½ in thick
• ½ tbsp Olive oil
• 1 tbsp Butter
• 1 tbsp Seasoning rub of choice
• ½ tsp salt & pepper, to taste

• 4 cups Romain hearts, chopped
• 4 cups White rice, cooked
• 1 cup Canned yellow corn, drained
• 1 cup, Canned pinto beans, drained & rinsed
• 1 cup Cherry tomatoes, halved
• ½ cup Colby jack cheese, shredded
• Toby’s Jalapeño Ranch Dressing & Dip
• ½ cup Guacamole
• 1 Jalapeño, sliced
• Fresh cilantro

Gather all ingredients. Preheat a medium skillet over medium heat. Tenderize the steak to 1 inch thick and coat with olive oil. Mix seasoning rub and salt & pepper, then massage into all sides of the steak. Add butter to the skillet and place steak at the center. Cook on each side for 5 minutes, spooning over the butter frequently. Raise heat to medium high and continue spooning with butter until seared. Use tongs to sear all sides if desired. Remove from heat and let rest for 10 minutes.

Meanwhile, prepare 2-4 bowls. Divide the rice and romaine, then add corn, pinto beans, cherry tomatoes, and colby jack cheese. Drizzle with Toby’s Jalapeño Ranch Dressing & Dip and add a dollop of guacamole to the side. Chop up the steak into bite sized pieces, and add to the bowl. Garnish with sliced jalapenos and cilantro. Serve and enjoy your Steak Burrito Bowl!