Recipes: Steak Burrito Bowls with Charred Corn, Fajita Veg, and Spicy Jalapeño Cream

Steak Burrito Bowls with Charred Corn, Fajita Veg, and Spicy Jalapeño CreamSteak Burrito Bowls with Charred Corn, Fajita Veg, and Spicy Jalapeño Cream


Serves 4

For the Steak Bowls

  • 5 pounds tender steak, such as filet, cubed
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Liokareas Dried Oregano
  • 1 teaspoon salt
  • 2 bell peppers julienned
  • 1 red onion halved and sliced
  • 4 ears of fresh corn, husked and cleaned or 2 cups frozen corn
  • Liokareas Organic Extra Virgin Olive Oil
  • Toppings such as avocado, black beans, cheese, cilantro, lime wedges

Spicy Jalapeño Cream

  • 1 cup chopped cilantro
  • 1 jalapeño, chopped and seeded (leave the seeds if you want it spicy!)
  • one clove garlic chopped
  • 2 limes juiced
  • 1/4 cup Liokareas Lemon Olive Oil
  • 1 cup of greek yogurt, sour cream, or a little of each
  • Liokareas Sea Salt to taste


  • 1 tablespoon Liokareas Organic Extra Virgin Olive Oil
  • 1 tablespoon butter
  • 1 shallot minced
  • 5 cups basmati rice
  • 5 cups chicken broth
  • Handful chopped fresh cilantro
  • Half lime juiced (reserved from crema)

For the bowl: Mix all seasonings together and toss with steak. Set to the side while you prepare remaining ingredients. Heat cast iron skillet over medium heat and very lightly coat with Liokareas Organic Extra Virgin Olive Oil. Place the four ears of corn carefully in the oil turning every few minutes until nicely charred and cooked through. Season with a sprinkle of Liokareas Sea Salt. Wipe skillet clean. Cool corn and slice off cob. Keep at room temperature. Return skillet to pan. Add a tablespoon of Liokareas Organic Extra Virgin Olive Oil and heat over medium heat. Add peppers and onions and a generous pinch of salt. Cook until softened. Keep warm in and oven proof bowl. Wipe skillet clean again and return to high heat. Add a splash of Liokareas Extra Virgin Olive Oil. Once hot add steak turning carefully to nicely brown all sides. To build bowls add rice, steak, veg, corn, and any toppings and finish with the spicy jalapeño cream!

 For the Jalapeño Cream: In a food processor add cilantro, jalapeño, garlic and lime juice. Pulse until finely chopped. With the motor running add the Liokareas Lemon Olive Oil until combined. Add yogurt and pulse a few times to combine. Season with Liokareas Sea Salt.

 For the rice: melt butter and Liokareas Lemon Olive Oil over medium heat. Sautée shallot until softened. Add rice and stir until rice is lightly toasted, about 4 minutes. Add broth. Turn heat to high and bring to a boil. Cover, lower heat to simmer for 15 minutes. Turn off heat and let sit ten minutes before uncovering. Fluff with fork. Add lime and cilantro.