Steak Burrito Bowl
A filling bowl that combines grilled steak, rice, beans, and fresh vegetables topped with a zingy lime crema for a delicious weeknight dinner or make-ahead lunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 1 lb steak (flank, skirt, sirloin, or ribeye)
- 1 cup cooked rice (white, brown, or cilantro-lime rice)
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or thawed frozen)
- 1 cup diced tomatoes (Roma or cherry tomatoes halved)
- 1/2 cup diced bell peppers (mixed colors)
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or cotija)
- 1/4 cup chopped cilantro
- 1/4 cup lime crema (about 3 Tbsp sour cream + 1 Tbsp lime juice)
- Salt and pepper to taste
Instructions
- Season the steak with salt and pepper (and optional garlic powder or a pinch of cumin).
- Preheat a grill or heavy skillet over medium-high heat. Oil the grate or pan lightly.
- Grill the steak 3–6 minutes per side, depending on thickness and desired doneness.
- Remove the steak and let it rest 5–10 minutes to preserve juices, then slice thinly against the grain.
- While the steak rests, warm the rice if needed and heat the corn/beans briefly.
- Build the bowls: start with rice, then arrange beans, corn, diced tomatoes, and bell peppers in sections.
- Place sliced steak on top, then add avocado slices, shredded cheese, and chopped cilantro.
- Drizzle lime crema over everything and finish with salt and pepper to taste. Serve immediately.
Notes
For a creamier grain, use cilantro-lime rice or short-grain white rice. Vegetarian? Swap steak for grilled portobello or seasoned tempeh.
Find it online: https://www.mealbreeze.com/steak-burrito-bowl/