Steak Burrito Bowl Recipe
Introduction
This steak burrito bowl is a delicious and satisfying meal perfect for any day of the week. Packed with flavorful marinated flank steak, fresh veggies, and hearty rice, it’s a vibrant dish that comes together easily and is sure to please.
Ingredients
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup white or brown rice
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Sour cream and salsa for serving (optional)
Instructions
- Step 1: In a small bowl, combine olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Rub the mixture evenly over the flank steak. Let the steak marinate for at least 30 minutes to absorb the flavors.
- Step 2: In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18–20 minutes or until the rice is tender and all the water has been absorbed. Fluff the rice with a fork and set aside.
- Step 3: Preheat a grill or grill pan over medium-high heat. Grill the marinated steak for 4–5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
- Step 4: In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, red onion, cilantro, and lime juice. Gently mix to combine all the ingredients.
- Step 5: Divide the rice mixture evenly into serving bowls. Top each bowl with sliced steak, avocado slices, shredded cheese, and any optional toppings like sour cream and salsa.
- Step 6: Serve immediately and enjoy your flavorful steak burrito bowl!
Tips & Variations
- For extra flavor, marinate the steak overnight in the refrigerator.
- Swap flank steak for skirt steak or sirloin if preferred.
- Add a spicy kick by mixing in chopped jalapeños or a dash of hot sauce.
- Use quinoa instead of rice for a different texture and added protein.
- Top with sliced radishes or pickled onions for a crunchy contrast.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the avocado and any creamy toppings separate to prevent browning. Reheat gently in the microwave or skillet until warmed through, then add fresh toppings before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak for this recipe?
Yes, skirt steak or sirloin can be great alternatives. Just adjust the cooking time to suit the thickness and cut for best results.
Is it possible to make this recipe vegetarian?
Absolutely! Omit the steak and add extra beans, grilled vegetables, or tofu to keep the dish hearty and satisfying.
Print
Steak Burrito Bowl Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Steak Burrito Bowl is a vibrant, flavorful dish combining marinated grilled flank steak with fluffy rice, black beans, fresh vegetables, and creamy avocado. It’s an easy and nutritious meal perfect for lunch or dinner, offering a balanced blend of protein, fiber, and fresh flavors with optional toppings like cheese, sour cream, and salsa.
Ingredients
Steak Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Rice
- 1 cup white or brown rice
- 2 cups water
Bowl Mix
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Toppings
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Sour cream and salsa for serving (optional)
Instructions
- Marinate the Steak: In a small bowl, combine olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Rub the marinade evenly over the flank steak and let it sit for at least 30 minutes to absorb the flavors.
- Cook the Rice: Bring 2 cups of water to a boil in a medium saucepan. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
- Grill the Steak: Preheat a grill or grill pan over medium-high heat. Grill the marinated steak for 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove the steak and let it rest for 5 minutes before slicing thinly against the grain.
- Prepare the Bowl Mix: In a large bowl, gently combine the cooked rice, black beans, corn kernels, diced tomatoes, red onion, chopped cilantro, and lime juice.
- Assemble the Bowls: Divide the rice mixture evenly into serving bowls. Top each bowl with slices of the grilled steak, avocado slices, shredded cheese, and add optional toppings like sour cream and salsa if desired.
- Serve: Serve immediately to enjoy the fresh, hearty flavors of the steak burrito bowl.
Notes
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the bowl mix.
- You can substitute flank steak with skirt steak or sirloin if preferred.
- Use brown rice for a heartier, more nutritious option.
- Make it dairy-free by skipping the cheese and sour cream or using vegan alternatives.
- Leftover steak and rice mix can be refrigerated for up to 3 days and reheated.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Keywords: steak burrito bowl, grilled steak, burrito bowl recipe, healthy bowl, Mexican bowl, easy dinner, rice bowl, flank steak recipe
