Steak Burrito Bowl

Savor the bold, vibrant flavors of a homemade Steak Burrito Bowl, an all-in-one meal that’s as satisfying as it is customizable. This recipe features juicy, perfectly marinated flank steak seared to perfection and served over a bed of fluffy cilantro-lime rice. Layered with black beans, crisp romaine lettuce, sweet corn, cherry tomatoes, and red onion, each bite is a refreshing medley of textures and tastes. Finished with creamy avocado dressing, shredded cheddar cheese, fresh salsa, and the crunch of tortilla chips, this burrito bowl is a fiesta of flavors in every spoonful. Quick to prepare in just one hour and packed with wholesome ingredients, it’s the ultimate dinner solution for busy weeknights or meal prep. Indulge in this hearty, Tex-Mex-inspired dish that’s easy to make and endlessly customizable!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 2 tablespoons olive oil
• 3 tablespoons lime juice
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup long-grain white rice
• 2 cups chicken broth
• 0.25 cup cilantro, chopped
• 1 can black beans, drained and rinsed
• 1 avocado
• 0.25 cup sour cream
• 0.5 cup fresh salsa
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, diced
• 2 cups romaine lettuce, chopped
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1 cup tortilla chips

Directions

Step 1

1. Prepare the marinade for the steak. In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper.

Step 2

2. Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the steak. Refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Step 3

3. Rinse the rice under cold water until the water runs clear. In a pot, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and cook for about 15 minutes or until the rice is tender and has absorbed the liquid.

Step 4

4. Remove the rice from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in chopped cilantro. Set aside.

Step 5

5. Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side, or until desired doneness is reached.

Step 6

6. Transfer the steak to a cutting board and allow it to rest for 5 minutes, then slice it thinly against the grain.

Step 7

7. Meanwhile, in a small bowl, mash the avocado and mix it with sour cream. Season with a pinch of salt and pepper to create a creamy avocado dressing.

Step 8

8. To assemble the burrito bowls, start with a layer of cilantro-lime rice in each bowl. Add black beans, cherry tomatoes, red onion, romaine lettuce, corn kernels, and sliced steak.

Step 9

9. Top each bowl with shredded cheddar cheese and a dollop of the avocado dressing.

Step 10

10. Garnish with fresh salsa and a handful of tortilla chips. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2801.4g)

Amount per serving	% Daily Value*
Calories	3362.0

Total Fat 183.3g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 15.6g
Cholesterol 562.6mg	0%
Sodium 6807.5mg	0%
Total Carbohydrate 238.6g	0%
Dietary Fiber 51.5g	0%
Total Sugars 31.2g
Protein 216.8g	0%

Vitamin D 18.1IU	0%
Calcium 1387.8mg	0%
Iron 29.2mg	0%
Potassium 5438.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 25.0%

Carbs: 27.5%