Name: Steak and Roasted Veggie Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3
Ingredients: Thin Top Round Steak; Morton & Bassett Spices Black Pepper, Organic, Coarse Ground; Shirakiku Rice, Cooked; Tanimura & Antle Lettuce, Artisan Romaine; SIGNATURE SELECTS Balsamic Vinegar; SIGNATURE SELECTS Worcestershire Sauce; Crunch Easter Flatback Egg; Signature Farms Lemon Juice; French's® Stone Ground Dijon Mustard; Morton Iodized Salt, 26 Ounce; Chosen Foods 100% Pure Avocado Oil; Fresh Creative Foods Onion Dip, Caramelized; Morton & Bassett Spices Black Pepper, Organic, Coarse Ground

1: Cook rice per package directions.

2: Prepare veggies. Place onto a sheet pan, drizzle with olive oil and salt. Bake in oven at 400°F for 30-35 minutes.

3: Cook onions in pan over medium heat until they begin to soften. Add Worcestershire and balsamic vinegar. Stir and allow to cook until caramelized, stirring occasionally. Remove once done and set aside. Reserve 2 tbsp for the mayo.

4: Season steak generously. Cook to desired doneness, then remove and let rest for at least ten minutes. Chop into small chunks.

5: Add egg, then mustard, salt, lemon juice, and oil. Blend. Add in caramelized onions and blend briefly. Add in seasoning and stir. Place into fridge.

6: Lay down a large handful of lettuce. Place rice on top. Lay veggies on top of that. Place steak on top then top with mayo.

7: Serve and enjoy!

Steak and Roasted Veggie Bowls

Serves 3

15 mins prep

35 mins cook

50 mins total

What you need

How to make

Available coupons from Jake Widmann