Burrito Grain Bowls with Bev Weidner | Mom Wins

Steak, guac and roasted veggies do double-duty! 🥑 Use them as toppings for grain bowls and in quesadillas for the kids! Follow Bev: https://www.instagram.com/bevcooks/ Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2YXEgZp There’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Burrito Grain Bowls RECIPE COURTESY OF BEV WEIDNER Level: Easy Total: 2 hr 30 min (includes marinating time) Active: 40 min Yield: 4 servings Ingredients 1 pound flank or skirt steak, cut into bite-sized pieces 1 teaspoon garlic powder 1 teaspoon onion powder Coarse salt 2 cups uncooked farro 2 cups frozen corn Half large red onion, peeled and cut into 1/4-inch-thick slices Extra-virgin olive oil, for drizzling 1 avocado 1 lime, cut in half 2 tablespoons chopped fresh cilantro, plus extra sprigs for garnish Jarred salsa, for garnish 2 cups shredded Cheddar Directions Place the diced steak in a large resealable plastic bag. Add the garlic and onion powders and a big pinch of salt. Seal the bag and toss the meat with the spices. Marinate in the fridge for at least 2 hours. Overnight is fine, too. Meanwhile, cook the farro according to the package instructions. In the meantime, set your oven to broil. Place the frozen corn on one half of a large baking sheet and the onion slices on the other. Drizzle with two teaspoons of oil and a good pinch of salt. Broil, checking and stirring in 5-minute increments, until the corn is charred and popping around on the baking sheet and the onion is also charred and tender, roughly 15 minutes. Heat a large skillet over medium-high heat, then add the marinated meat straight from the bag. Cook the meat in the skillet, until browned all over and cooked through, about 5 minutes. Make the guacamole by mashing the avocado with a tablespoon of fresh lime juice and the cilantro. Season with a pinch of salt. Start building your bowls! Add about half a cup (a little more perhaps) of cooked farro to each bowl, followed by a helping of seared meat, the charred corn and onion, a dollop of guacamole and a little spooning of salsa. Garnish with shredded Cheddar, lime wedges and a sprig or two of cilantro. Cook’s Note I like to cook a bunch of farro at the beginning of the week and make different grain bowls all week long. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #MomWins #FoodNetwork #BurritoGrainBowls Burrito Grain Bowls with Bev Weidner | Mom Wins | Food Network https://youtu.be/JwLAVHb6jig