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Ribeye Steak Burrito Bowl with pico de gallo

Chef Scott Gorsky
  • 40 minutes
  • Serves 2

INGREDIENTS

10 oz

Ribeye steak

1/4 oz

Cilantro

1

Green bell pepper

1

Lime

1

Roma tomato

1

Yellow onion

1/2 cup

Jasmine rice

1 1/2 tbsp

Chile and cumin rub, Smoky

Info 1 oz. Sour Cream