Steak Burrito Bowl
Hey, So Here’s the Story on My Steak Burrito Bowl
You know those nights when you want all the flavor of a big, slightly unruly restaurant burrito but none of the mess where fillings tumble out and your hands are basically just sauce gloves? That’s where these Steak Burrito Bowls have saved me. First time I made this, I think half the steak pieces disappeared while I was “sampling.” Okay, maybe more than half—no regrets. My friend Nick claims I only started making these after trying to roll a burrito and ending up with something that looked like a sock full of marbles. Not completely wrong.
Why You’ll Love This Bowl (If My Herd’s Reaction Means Anything)
I make this when we’re all hungry but not interested in the dinner fuss (or the pile of tortillas on the floor). My family goes wild for steak anything, but there’s something about layering everything in a bowl—like a flavor treasure hunt, but less work. Also, if you’ve ever feared overcooked steak or sad, ricey blandness, this lets you control all the pieces. It was actually my weeknight answer to those restaurant cravings and—minor confession—it tastes way better the next day. Unless my partner takes the last serving for lunch, which, yes, does still sting a bit. Oh, and if you’re as salsa-obsessed as us, well, there’s no judgment in my kitchen.
Gathering the Stuff (Plus a Few Shortcuts I Use When Frazzled)
- Steak: About 1 lb (around 450g) flank or skirt steak—sirloin actually works great too, and sometimes I’ll use chuck if it’s what’s defrosted. My uncle swears by the fancy stuff, but come on; any decent steak will do.
- Marinade: 2-3 tbsp olive oil, juice of 1 lime (or I just grab bottled when the real ones look tired), 1 minced garlic clove, 1 tsp cumin, 1 tsp chili powder, salt and pepper. Sometimes I toss in smoked paprika if I’m feeling spicy.
- Rice: A generous cup of uncooked brown or white rice. I’ll use those microwave pouches on truly chaotic days—definitely not ashamed about it!
- Black beans: 1 can, rinsed and drained. Pinto beans totally work if that’s what you’ve got (actually, I think I prefer them—don’t tell anyone).
- Corn: 1 cup, frozen works well, but if you have fresh, go wild. Or skip it, honestly.
- Toppings: Shredded lettuce (sometimes I just hack up whatever greens are wilting in the fridge), diced tomatoes or salsa, shredded cheese (shop brand or fancy), sour cream, avocado or guac.
- Extras: Hot sauce, chopped cilantro, squeeze more lime—whatever makes you happy.
How I Actually Put This All Together
- Marinate the Steak: Mix your marinade stuff in a big-ish bowl or bag. Toss in the steak, get it all coated, then pop it in the fridge for at least 30 minutes—or, honestly, as long as you’ve got before hangry strikes. Longer is nice but I’ve rushed it plenty, and it’s fine.
- Cook the Rice: Stick rice on the stove with twice the water; add a pinch of salt. Bring to boil, cover and simmer till fluffy (that’s about 15-20 min for white, longer for brown). Or, use the microwave one and nobody will know. I usually forget about it, so set a timer unless you want crunchy rice (ask me how I know).
- Cook the Steak: Get a pan—preferably cast iron, but, eh, any sturdy one works—blazing hot. Sear steak 2-3 mins per side so it’s nicely browned (this is where I usually sneak a bite). Let it rest. If it looks a bit oddly grey at this stage, don’t worry; the magic happens when you slice it.
- Warm the Beans and Corn: Pop beans and corn in a little saucepan with a splash of water, or even zap them in the microwave with a paper towel over the top so you don’t get bean shrapnel all over. Salt ‘em a touch.
- Slice and Build: Slice that steak across the grain. Pile rice in bowls, layer on beans, corn, and steak—don’t forget all the toppings. If you drop half of it on the floor while building, I claim no responsibility.
What I’ve Learned (Usually the Hard Way)
- If you’re out of limes, bottled lime juice definitely doesn’t taste as bright, but it’ll do. Next day flavor seems even better somehow—maybe because I don’t cook again.
- The pan will set your smoke alarm off if it’s too hot and your windows are shut. Yeah. That’s a regular Tuesday here.
- Buy pre-shredded cheese if you’re short on time, but I think the block stuff melts better (grating is annoying though, right?).
Tried and (Somewhat) True Variations
- Chicken works fine instead of steak—sometimes I use leftover rotisserie because it’s sitting there, staring at me.
- Quinoa instead of rice? Actually, I thought it was too nutty, but maybe that’s just me (kids refused to eat it but hey, live and learn).
- I tossed in roasted sweet potatoes once—tasted pretty good, but the texture fight with the rice was a bit weird.
- Mild salsa if you hate spice—or go full-on with pickled jalapenos. Your call.
If You’ve Got This Gear, Great (But If Not…)
- Cast iron pan makes the steak, but my buddy uses a regular non-stick and it’s fine.
- Sharp knife for slicing steak—though I’ve managed with a bread knife in a pinch (little bit of a questionable decision, but it works… sort of).
- Mixing bowls or even a resealable bag for marinade—just don’t tear the bag mid-shake or you’ll have steak juice arm (uh, learned that one last week).
Stashing Leftovers (Assuming You Get the Chance)
Honestly, this never sticks around more than a day at my place, but if you do have leftovers, keep steak and rice in one container and the cold stuff (lettuce, salsa, etc.) separate so things don’t go weird and soggy. It’ll last about 2-3 days in the fridge… probably. Freezing isn’t my fave for this though, the rice goes all sad.
How We Serve Ours (With a Little Family Silliness)
We all just pile on whatever we want, buffet style (easier than pretending I know everybody’s preferences). But on Sundays, we sometimes eat straight form the big mixing bowl, huddled around the coffee table watching old episodes of Bake Off. Squeeze more lime over everything if you’re me.
Stuff I’ve Messed Up (So Maybe You Don’t Have To)
- I tried skipping the letting-the-steak-rest bit once—bad idea. All the juices ran out, and it tasted like a chewy shoe.
- Don’t overdress the lettuce. Makes everything soggy, plus nobody needs a wet burrito bowl (again… ask me how I found out).
- If your beans are cold, it really makes the bowl taste less cozy—so microwave them, even if you’re hungry and impatient.
Answer Time: Real Questions Real People Have Actually Asked Me
- What’s the best cut of steak for this?
- Flank or skirt, for sure. But I’ve grabbed whatever’s on sale—sirloin, even thin ribeye slices. It’s a forgiving dish.
- Can I make it vegetarian?
- Absolutely, just bulk up the beans and maybe sauté some zucchini or mushrooms. Leftover roasted veggies are great, too.
- How spicy is it?
- I’d say mild, unless you grab hot salsa and go heavy with chili powder (which, I sometimes do accidentally—don’t touch your eyes, by the way!).
- Can I make it ahead for meal prep?
- Yep. Just keep wet toppings separate, or your lettuce will look like compost by day two. Promise.
- Is fresh lime really necessary?
- Honestly, bottled is fine, especially if the real ones are hard as a cricket ball. I love the zestiness of fresh, but I’m not above shortcuts when needed.
Oh, and before I forget, if you have a dog that likes to hang around the kitchen, this is not the night to wear fuzzy socks—unless you WANT to find sticky rice on your feet later (speaking from experience, obviously). Enjoy building your bowl however you like–maybe add some extra cheese for me?
Ingredients
- 1 lb flank steak
- 2 cups cooked white rice
- 1 cup canned black beans, rinsed and drained
- 1 cup cherry tomatoes, diced
- 1 avocado, sliced
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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1Season the flank steak with salt, pepper, and 1 tablespoon olive oil. Grill over medium-high heat for 4-5 minutes per side or until desired doneness.
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2Let the steak rest for 5 minutes, then slice thinly against the grain.
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3In a medium bowl, combine cooked rice, chopped cilantro, and lime juice. Mix well.
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4Arrange the cilantro-lime rice in serving bowls. Top each bowl with black beans, cherry tomatoes, corn, avocado slices, and grilled steak.
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5Garnish each bowl with additional cilantro and a squeeze of lime, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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