Steak Burrito Bowls
Steak Burrito Bowls are a delicious weeknight dinner idea for your rotation. They’re made with delectable cilantro lime rice and all the burrito bowl essentials to make this delightful bow your own! This hearty and delicious meal will appease even the pickiest ones!
I love Mexican food, and these steak burrito bowls are hands down one of my favorite weeknight dinners. What I love most is that these burrito bowls are easy to assemble and budget-friendly! Cheers to happy and healthy eating!
My favorite part of any meal is the SAUCE. When I say I love sauce, I mean it!! The creamy chipotle sauce on this burrito bowl makes my tastebuds swoon. It’s creamy with some spice but cool from the Greek yogurt; it truly bursts with flavor!!
Out of my four kids, I have one picky eater. However, she loves burrito bowl nights because she can pick and choose what goes into hers. Another great thing about these bowls is you can chop your veggies and marinate the meat beforehand, then cook it up when you’re ready! No big deal if you don’t have time to marinate.
Steak burrito bowls are versatile, making life easy, especially if you do not have all the ingredients. In fact, if you happen to be reading this and only have chicken on hand, you can sub with Instant Pot Shredded Mexican Chicken, Chipotle Chicken (copycat recipe), or Mexican Orange Chipotle Chicken. Let’s say that as a busy mom of four, I am always trying to make dinner time as easy and efficient as possible!
I Lightened up the chipotle cream sauce by using Greek yogurt. However, you can also substitute sour cream or Mexican crema.
The cilantro lime rice is one of my absolute favorites!!! It makes the burritos better than chipotles!
Love easy weeknight dinners, also try:
- Carne Asada Street Tacos
- One Pot Chicken Sausage & Kale Pasta
- Easy Hawaiian Chicken
- Instant Pot Lentil and Sausage Soup
- Chicken Chile Verde Burritos
Get the Recipe:
Steak Burrito Bowls
Ingredients
Steal
- 2 lbs flank steak
- 2½ tsp garlic powder
- 2 tsp cumin powder
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp chipotle powder
- 1 tsp salt
- 3 tsp olive oil
- 1 tbsp lime juice
Chipotle Cream
- ¾ cup greek yogurt
- 1½ tbsp adobo juice, from can
- 1 tsp cumin
- 1 garlic clove
- 1 lime, juice of
- ¼ tsp salt, or to taste
Cilantro Lime Rice
- 1 tbsp olive oil
- 1 garlic clove, mined
- 1½ cups white short grain rice
- ½ tsp salt
- 1 lime, juice of
- 1½ tsp butter
- 2/4 cup cilantro leaves, chopped
Burrito bowl toppings
- 1 can siete charro beans
- 1 cup Mexican cheese, shredded
- sour cream
- pico de galo
- shredded lettuce
Instructions
Steak
- In a small bowl, mix garlic powder, cumin, chili, smoked paprika, chipotle powder, salt, oil, and lime juice. Rub the mixture over both sides of the steak and let marinate for 2 hours. If you're in a rush, you can cook it right away. After the steak has marinated, heat a heavy-duty skillet over medium-high heat with 1 tsp of cooking oil. Cook Steaks for 3-5 minutes per side and allow steak to rest 5 minutes before chopping into bite-size pieces.
Chipotle Cream
- To a soup size bowl, mix greek yogurt, adobo sauce, cumin, minced garlic, and lime juice. set aside.
Cilantro Lime rice
- In a medium-sized saucepan, add oil over medium-high heat and stir in minced garlic for 30 seconds. Once the garlic is fragrant, add the rice and stir for one more minute. Pour over 3 cups of water. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on your rice package).
- Uncover and fluff with a fork. Add the lime juice, salt, butter, and cilantro leaves. Stir to combine and season to taste.
Assemble the Bowls
- Place a layer of rice, a layer of beans, a layer of steak, and a layer of shredded lettuce, and then top with chipotle cream and toppings of your choice. Enjoy!