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California Potato Burrito Bowl

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Print Recipe
Prep Method: Fried


Main Dish

Prep Time

15 Mins

Cook Time

30 Mins


Serves 6



Pan Seared Chili Spiced Ribeye

  • 1 pound (.45kg) Dry Aged Beef Ribeye
  • 1 tablespoon (5g) Kosher Salt
  • 1 tablespoon (15ml) Olive Oil
  • 3 tablespoons (43g) Unsalted Butter
  • 1 tablespoon (8g) Chili Powder
  • ½ tablespoon (4g) Garlic Powder
  • ½ tablespoon (2g) Oregano (Mexican oregano is preferred)

Spicy Crema

  • ½ cup (120ml) Sour Cream
  • 3 tablespoons (45ml) Mild Hot Sauce
  • ¼ teaspoon (~1g) Cayenne Pepper

Burrito Bowl

  • 1 pound (480g) Frozen Straight Cut Fries
  • ½ tablespoon (3g) Sea Salt
  • ⅔ cup (180g) Pico de Gallo (Fresh Salsa)
  • ⅓ cup (80g) Guacamole
  • 1 cup (172g) Black Beans, canned, drained, rinsed
  • ½ cup (42g) Shredded Queso Quesadilla Cheese (Cheddar can be subbed)
  • ½ cup (52g) Green onions, thinly sliced


  1. To prepare the ribeye, season the steak liberally with the kosher salt, place on a wire rack and place in the fridge uncovered for at least 24 hours but up to 4-5 days (the longer it sits honestly the better it is). When ready to cook, remove the steak from the fridge at least 2 hours before cooking. Heat a cast iron skillet over medium high heat for about 5-7 minutes. Rub the steak with the olive oil and sear the steak, the first side should take about 3-4 minutes and it will develop a crust, flip it over and repeat. After it has seared on the other side for almost all the time, add the butter and flip the steak. Baste the steak in the hot butter repeatedly by tilting the pan and spooning the butter over the steak. Flip the steak and do the same on the other side. Do this for about 2-3 minutes or until the desired temperature of your steak has been reached.
  2. Remove the steak from the pan, then season with a mixture of the chili powder, garlic powder, and oregano. Allow the steak to rest on the cutting board for at least 10 minutes.
  3. While the steak is resting, make the crema by combining the sour cream, hot sauce, and cayenne in a small bowl. Set the crema aside until ready to use.
  4. When ready to assemble the dish, fry the fries at 375 F (191 C) for 5-7 minutes or until they are crispy. Drain the fries well and season with the sea salt.
  5. Place the fries onto a serving platter, slice the steak, and place the steak on top of the crispy fries. Arrange the garnishes/toppings on the fries; spicy crema, guacamole, pico de gallo, black beans, shredded cheese, and green onions. If desired, sprinkle the top of the steak slices with some flakey sea salt. Enjoy!


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Nutrition Facts Per Serving









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