Steak and Chicken for Burritos, Bowls, and Snacks

This stuff works great for burritos, bowls, and just snacking cold, straight out of the fridge (I eat it by the handful that way for breakfast). It would probably be good in sandwiches, too.

For the chicken, I use boneless, skinless chicken breast. For steak, you can go from very easy to more work but cheaper. The easiest is to buy stew meat or fajita meat because it is already cut up, but you can cut up steaks or a roast for this yourself.

This recipe works best if you brine the meat first. You can read all about that in my previous post.

If you brine the meat, rinse well and pat dry.

Place the meat in a bowl. Drizzle with some olive oil and toss to coat. Then sprinkle in the seasonings you like. I use garlic powder, onion powder, and sometimes other stuff like paprika, cayenne, and even a little chili powder. Toss again to coat.

Heat your skillet on medium-high to high heat. After the skillet gets hot, add some olive oil. Toss in the meat and stir frequently to prevent burning. It will create some liquid as it cooks and then that will cook down again. The meat will be browned on the outside when it is done.

I usually make this in two batches, and I clean out the burned stuff from the skillet in between.