Get the Recipe:
Steak Burrito Bowls
Simple, flavorful steak burrito bowls made with seasoned steak, fluffy rice, and customizable toppings. A reliable, easy dinner that works for busy weeknights.
Ingredients
Steak
- 1½ –2 lbs flank steak, skirt steak, or sirloin
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- Juice of 1 lime
Bowls
- 2 cups uncooked white rice, cooked (jasmine or long-grain)
- 2 bell peppers, sliced (optional)
- 1 red onion, sliced (optional)
- Toppings, optional
- Black beans, rinsed and warmed
- Corn
- Avocado or guacamole
- Salsa or pico de gallo
- Shredded cheese
- Fresh cilantro
- Greek yogurt or sour cream
Instructions
- Cook the rice according to package directions; set aside and keep warm.
- Season the steak with olive oil, salt, garlic powder, cumin, chili powder, paprika, and lime juice.
- Sear the steak in a hot skillet or grill pan over high heat for 3–5 minutes per side, depending on thickness.
- Rest the steak for 5 minutes, then slice thinly against the grain.
- (Optional) Cook peppers & onion in the same pan with a little olive oil and salt for 6–8 minutes until softened and lightly charred.
- Assemble bowls: rice on the bottom, sliced steak, veggies, and desired toppings.
Notes
- • Slice steak against the grain for best texture
- • Double the rice for hungry teens or athletes
- • Leftovers store well for up to 4 days
- • Swap steak for chicken or shrimp if needed
Serving: 4g, Calories: 209kcal, Carbohydrates: 20g, Protein: 14g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 427mg, Potassium: 344mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1427IU, Vitamin C: 52mg, Calcium: 29mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!