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Steak Burrito Bowl

Irresistibly Juicy Steak Burrito Bowl for Flavor Lovers

This Steak Burrito Bowl combines juicy flank steak with nutritious veggies and rice for a satisfying meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 pound Flank Steak or substitute skirt steak or sirloin
  • 2 tablespoons Olive Oil or any neutral oil
  • 2 cloves Garlic, minced fresh garlic offers the best flavor
  • 1 teaspoon Ground Cumin or smoked paprika as an alternative
  • 1 teaspoon Chili Powder adjust for spice preference
  • to taste Salt and Pepper essential seasonings
For the Base
  • 1 cup Rice brown rice adds extra fiber
  • 2 cups Water for cooking the rice
  • 1 cup Black Beans rinse to reduce sodium
  • 1 cup Corn fresh or frozen works well
  • 1 cup Diced Tomatoes canned tomatoes are a convenient substitute
  • 1/4 cup Red Onion, diced use green onions for a milder flavor
For the Toppings
  • Cilantro for garnish, optional
  • 1 tablespoon Lime Juice lemon juice can be a substitute
  • 1 medium Avocado, sliced optional or use a plant-based version
  • 1/2 cup Cheddar or Monterey Jack Cheese, shredded substitute with dairy-free cheese if desired
  • Sour Cream or Salsa for serving, based on preference

Equipment

  • Grill
  • Bowl
  • Pot

Method
 

Preparation
  1. In a bowl, mix olive oil, minced garlic, cumin, chili powder, salt, and pepper. Rub the marinade onto the flank steak and let it sit for at least 30 minutes or overnight.
  2. Bring 2 cups of water to a boil, add 1 cup of rice, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender.
  3. Preheat your grill to medium-high heat. Grill the marinated steak for about 4-5 minutes on each side, or until done to your liking.
  4. In a large bowl, combine the cooked rice, rinsed black beans, corn, diced tomatoes, red onion, cilantro, and lime juice. Toss gently.
  5. Thinly slice the rested flank steak and lay it over the rice-bean mixture.
  6. Top your bowl with sliced avocado, shredded cheese, and a dollop of sour cream or salsa. Serve immediately.

Notes

Optional: Sprinkle extra lime juice over your bowl for added flavor.