Steak Burrito Bowl
Get ready to dive into a vibrant world of flavors with this Steak Burrito Bowl! Perfectly seasoned flank steak rests atop a bed of fluffy rice, complemented by black beans, fresh corn, and wholesome veggies, making this dish not only delicious but also nourishing. What truly sets it apart is its customizable nature—everyone can create their own bowl, tailored to their personal taste. Whether you’re entertaining friends or simply treating yourself to a hearty dinner, this recipe is your ticket to a satisfying meal that delights every palate.
Ideal for busy weeknights or lazy weekends, this Steak Burrito Bowl brings a fiesta to your table without fuss. It’s a go-to choice for anyone looking to enjoy a balance of protein, grains, and fresh ingredients in one bowl. With layers of flavors and colors, readers will love how enjoyable and approachable this dish is for home cooks of all skill levels.
This is what the finished dish looks like when perfectly assembled.
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)
Ingredients ready for a flavorful Steak Burrito Bowl.
Directions
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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 all the wonderful flavors.
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Meanwhile, 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 the water is absorbed. Once done, fluff with a fork and set aside.
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Preheat your grill or grill pan over medium-high heat. Grill the marinated flank steak for about 4-5 minutes on each side, or until it reaches your preferred level of doneness. Once grilled, remove from the heat and let it rest for 5 minutes before slicing thinly against the grain.
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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.
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Divide the rice mixture into serving bowls. Top each bowl with the sliced steak, avocado, and shredded cheese. Feel free to add any other toppings, such as sour cream and salsa, for extra flavor.
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Serve immediately and enjoy your delicious and colorful Steak Burrito Bowl!
Tips & Variations
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Ingredient Substitutions: You can swap the flank steak for grilled chicken or shrimp for a different protein option. Feel free to use quinoa or cauliflower rice as a low-carb alternative to traditional rice.
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Optional Variations: Add jalapeños for a spicy kick, mix in some sautéed bell peppers, or sprinkle with crushed tortilla chips for added crunch.
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Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if necessary to keep it moist.
Recipe Information
- Prep time: 30 minutes (plus marinating time)
- Cook time: 30 minutes
- Total time: 1 hour
- Servings: 4
- Difficulty level: Easy
Steak Burrito Bowl
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)
Method
- 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 all the wonderful flavors.
- Meanwhile, 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 the water is absorbed. Once done, fluff with a fork and set aside.
- Preheat your grill or grill pan over medium-high heat. Grill the marinated flank steak for about 4-5 minutes on each side, or until it reaches your preferred level of doneness. Once grilled, remove from the heat and let it rest for 5 minutes before slicing thinly against the grain.
- 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.
- Divide the rice mixture into serving bowls. Top each bowl with the sliced steak, avocado, and shredded cheese. Feel free to add any other toppings, such as sour cream and salsa, for extra flavor.
- Serve immediately and enjoy your delicious and colorful Steak Burrito Bowl!
