Better Than Takeout: Easy Steak Burrito Bowl
It is 6pm. You are tired. Dinner needs to happen fast. This steak burrito bowl is your new best friend.
It delivers all the fresh flavors you crave. You get juicy steak and vibrant rice. It is perfect for a simple summer dinner.
Why This Steak Burrito Bowl Is a Winner
This recipe is a total winner for busy weeknights. It is faster than waiting for delivery. You control every single fresh ingredient. This is a nutritious meal that feels like a treat. Plus, it is very budget-friendly for families.
Simple Method
Making this bowl is very straightforward. You marinate the steak first. While it rests, you cook the rice. Even beginners will find this easy and fun. You will love the final result.
What You Need
These ingredients are mostly pantry staples and fresh produce.
- 1.5 lbs flank steak or skirt steak, trimmed
- 2 tbsp chipotle peppers in adobo sauce, minced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1.5 cups white Basmati rice, rinsed
- 2 dried bay leaves
- 3 cups water
- 0.5 cup fresh cilantro, chopped
- 3 tbsp lime juice (divided)
- 1 tbsp lemon juice
- 16 oz frozen white sweet corn, thawed
- 0.5 cup red onion, diced
- 1 medium jalapeño, seeded and minced
- 1 small poblano pepper, roasted and diced
- 1 can black beans, drained and rinsed
- 0.5 tsp ground cumin
- 1 cup shredded Monterey Jack cheese
- 2 cups Romaine lettuce, shredded
- 1 cup guacamole
- 0.5 cup sour cream
- Kosher salt and black pepper
Cooking Steps
- Whisk chipotle, garlic, oil, lime, cumin, oregano, and salt. Coat the steak thoroughly. Marinate for at least 30 minutes.
- Combine rinsed rice, water, bay leaves, and salt. Bring to a boil. Simmer for 15-18 minutes until water is absorbed.
- Remove bay leaves. Fluff rice with a fork. Fold in cilantro, lime juice, and lemon juice.
- Combine corn, onion, jalapeño, poblano, cilantro, and citrus juices. Season with salt and refrigerate.
- Heat black beans with water, cumin, and salt. Cook until warmed through.
- Sear steak in a hot skillet. Cook 4-6 minutes per side. Aim for 135°F for medium-rare.
- Let the steak rest for 10 minutes. Slice against the grain into cubes.
- Divide rice among four bowls. Top with beans, steak, salsa, and cheese. Add lettuce, guacamole, and sour cream.
Best Ways to Enjoy It
Serve your bowl in a wide dish. Top it with plenty of fresh greens. It is perfect for a quick weeknight dinner. Add a squeeze of lime for brightness. Share it with your favorite person.
How to Store Leftovers
Store leftovers in airtight containers. Keep the components separate if possible. This keeps the lettuce crisp. It is a meal prep dream for work. Reheat the steak gently in a pan. It stays fresh for four days.
Recipe Tips
- Let the steak rest before slicing.
- Slice the meat against the grain.
- Use fresh lime for the best taste.
- Prep the salsa a day early.
- Double the batch for easy lunches.
- Use a hot skillet for a sear.
- Add more jalapeño for extra heat.
Easy Flavor Ideas
- Swap steak for juicy grilled chicken.
- Use cauliflower rice for fewer carbs.
- Add roasted peppers for a fall vibe.
- Try Greek yogurt instead of sour cream.
- Make it vegan with extra beans.
Common Questions
Can I make this ahead?
Yes, this is perfect for meal prep. Store components separately for the best texture.
What steak should I use?
Flank or skirt steak works best. They soak up the marinade beautifully.
Is it very spicy?
You can adjust the chipotle amount easily. Use one pepper for a milder flavor.
I hope this fresh bowl brightens your week. It is the perfect easy summer meal. Give it a try tonight!
— Clara
Ingredients
Method
- Prepare the steak marinade: In a medium bowl, whisk together the minced chipotle peppers, garlic, olive oil, 1 tbsp lime juice, 1 tsp cumin, dried oregano, and 1 tsp salt. Coat the steak thoroughly and marinate for at least 30 minutes at room temperature (or up to 12 hours in the refrigerator).
- Cook the cilantro-lime rice: In a medium saucepan, combine the rinsed rice, 3 cups water, bay leaves, and 1 tsp salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
- Finish the rice: Remove bay leaves. Fluff the rice with a fork and fold in 0.25 cup chopped cilantro, 1 tbsp lime juice, and 0.5 tbsp lemon juice.
- Prepare the corn salsa: In a large bowl, combine the thawed corn, red onion, jalapeño, diced poblano, remaining cilantro, 1 tbsp lime juice, and 0.5 tbsp lemon juice. Season with salt to taste and refrigerate until assembly.
- Prepare the beans: Heat the black beans in a small saucepan over medium heat with 0.25 cup water, 0.5 tsp cumin, and a pinch of salt until warmed through.
- Sear the steak: Heat a cast-iron skillet or grill over medium-high heat. Sear the steak for 4-6 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
- Dice the steak: Slice the rested steak against the grain into 1/2-inch strips, then cut into bite-sized cubes.
- Assemble the bowls: Divide the cilantro-lime rice among four bowls. Top with seasoned black beans, diced steak, corn salsa, shredded cheese, Romaine lettuce, guacamole, and a dollop of sour cream.
