Seared Steak with Refried Pinto Beans, Crispy Rice and Arugula

seared sliced steak on top of arugula and crispy rice with avocado and refried beans

Seared Steak with Refried Pinto Beans, Crispy Rice and Arugula

Strips of cast-iron seared, juicy steak are served over luscious refried pinto beans, crispy rice and arugula that have been topped with queso fresco and avocado for a hearty burrito bowl you will keep craving more.

Course Main Course, Salad

Cuisine American, Mexican

Keyword avocado, beef, burrito bowl, crispy rice, pico de gallo, refried beans, seared steak, steak

Prep Time 30

Cook Time 2 30

Servings

Calories 1209kcal

Ingredients

For the refried pinto beans:

2 cups dried pinto beans, rinsed and picked through
½ medium yellow onion, chopped
3 cloves garlic, minced
2 teaspoons kosher salt, additional as needed for seasoning
½ cup pork fat (or other lard)
Freshly ground black pepper, as needed

For the seared steak:

2 1” thick boneless ribeye steak (about 2 pounds)
Kosher salt, as needed
Freshly ground black pepper, as needed

For assembly:

2 tablespoons vegetable oil
2 cups day old white rice
3 packed cups wild arugula
2 medium Haas avocados, pitted, peeled and sliced
1 cup pico de gallo
½ cup crumbled queso fresco
2 tablespoons chopped cilantro

US Customary - Metric

Instructions

For the refried pinto beans:

Add the pinto beans, onion, garlic, salt and 6 cups of water to a boil over medium-high heat. Lower heat to medium-low and simmer until the beans are tender, about 2 hours.
Heat a large cast iron skillet over medium heat, add the fat and allow to melt and heat through. Add the beans and their cooking liquid and cook, mashing with a potato masher until the beans are just about smooth and thick, about 5 minutes. Season to taste with additional salt and pepper. The beans will thicken as they sit.

For the seared steak:

Heat a cast iron pan over medium-high heat. Season the steak generously on both sides with salt and pepper. When pan is smoking hot, add the steaks to the pan and let sizzle for about 1 minute. Flip the steaks and press down with tongs so that all parts of the steak touch the pan.
Continue to cook the steaks over medium-high heat, flipping the steaks every 30 seconds to ensure a crisp golden brown crust (without burning). For medium-rare steaks this should take about 8 minutes total (internal temperature should read 125ºF – 130ºF). Remove to a cutting board, tent with foil and let rest for 5 minutes. Slice the steaks across the grain and set aside.

For assembly:

Heat a large nonstick skillet over medium heat, add the oil and heat through. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes.
Divide the arugula among 4 serving bowls, then add the crispy rice. Top with a scoop of refried beans followed by the slices of seared steak, avocado, pico de gallo, queso and cilantro.

Nutrition