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Amazing 35-Minute Grilled Steak Burrito Bowls

Grilled Steak Burrito Bowls

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Create a fantastic build-your-own Grilled Steak Burrito Bowl dinner. This recipe gives you a flavorful base of grilled steak, rice, and beans, perfect for loading up with your favorite fresh toppings.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 cups cooked white rice or brown rice
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 cup salsa of choice
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cilantro
  • 1 avocado, sliced or diced
  • Optional: Shredded cheese, sour cream, lime wedges

Instructions

  1. Prepare the steak marinade by mixing olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl.
  2. Rub the marinade evenly over the steak. Let it sit for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Heat your grill or a cast-iron skillet over medium-high heat.
  4. Grill the steak for 4 to 6 minutes per side for medium-rare, depending on thickness.
  5. Remove the steak from the heat and let it rest on a cutting board for 10 minutes before slicing thinly against the grain.
  6. While the steak rests, warm the black beans and corn slightly, if desired.
  7. Assemble the bowls: Start with a base of cooked rice.
  8. Top the rice with sliced grilled steak, black beans, and corn.
  9. Set out all the toppings—salsa, red onion, cilantro, avocado, and any extras—so everyone can build their perfect bowl.
  10. Serve immediately with lime wedges.

Notes

  • For extra flavor, marinate the steak overnight.
  • You can make a quick cilantro-lime dressing to drizzle over the rice base.
  • If you prefer, substitute the black beans with pinto beans or kidney beans.
  • Cook the rice ahead of time to speed up dinner prep.

Nutrition