Easy Steak Burrito Bowl with Cilantro Lime Rice
It is 6pm. You are tired. Dinner needs to happen fast. This Steak Burrito Bowl is your new secret weapon for busy weeknights.
This dish brings all the fresh, bright flavors of summer to your table. It is light, filling, and incredibly satisfying. You will love how easy it is to assemble.
Why This Recipe Is a Winner
You get restaurant-quality flavor without the high price tag. This recipe is ready in 30 minutes, making it perfect for your schedule. It is a high-protein meal that keeps you full.
This bowl is also excellent for your weekly meal prep. The ingredients stay fresh and delicious in the fridge. It is a balanced, feel-good meal you can customize easily.
Simple Method
Even if you are new to cooking steak, you can do this. The process is simple and very doable for beginners. You just sear the meat and mix the rice. Success is guaranteed with these easy steps.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1 lb flank steak
- 2 cups long-grain white rice, cooked
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 15 oz canned black beans, drained and rinsed
- 1 cup sweet corn kernels
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup sour cream
Step-by-Step
- In a small vessel, whisk together chili powder, cumin, garlic powder, salt, and black pepper.
- Apply the spice rub uniformly to all surfaces of the flank steak.
- Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Place steak in the skillet and sear for 4 to 5 minutes per side.
- Remove steak from heat and allow to rest for 5 to 7 minutes.
- In a large mixing bowl, fold cilantro and lime juice into the warm rice.
- Slice the rested steak against the grain into thin strips.
- Construct the bowls by distributing the cilantro lime rice among four containers.
- Arrange black beans, corn, cherry tomatoes, and sliced steak over the rice.
- Top each bowl with avocado slices, shredded cheese, and a dollop of sour cream.
Best Ways to Enjoy It
Serve your bowls immediately while the steak is still warm. The contrast of warm meat and cool toppings is wonderful. Add a squeeze of lime for extra brightness.
Pair this with some crunchy tortilla chips on the side. It makes the meal feel like a fun weekend treat. Sit back, relax, and enjoy your fresh homemade dinner.
Storage & Reheating
Store the steak and rice in an airtight container for three days. Keep your cold toppings in separate small containers. This keeps everything crisp and fresh for your lunch.
Reheat the steak and rice gently in the microwave or skillet. Add the avocado and sour cream just before eating. This is the ultimate meal prep solution for busy people.
Recipe Tips
- Do not skip resting the steak to keep it juicy.
- Always slice against the grain for the most tender bites.
- Rinse your black beans well to remove excess sodium.
- Use a cast-iron skillet for the perfect golden sear.
- Double the rice batch to use for other meals later.
- Add fresh summer jalapeños if you want a spicy kick.
- Use a meat thermometer to ensure the steak is cooked perfectly.
Ways to Switch It Up
- Swap the flank steak for grilled chicken or shrimp.
- Use cauliflower rice for a lighter, low-carb option.
- Add pickled red onions for a pop of bright color.
- Try pepper jack cheese if you enjoy a little heat.
Common Questions
Can I make this ahead of time?
Yes, this recipe is perfect for prepping in advance. Just store the avocado separately so it does not turn brown. It makes a fantastic grab-and-go lunch.
What if I don’t have a cast-iron skillet?
You can use any heavy-bottomed pan you have at home. A stainless steel pan also works great for searing. Just ensure the oil is shimmering hot before adding meat.
Will my kids enjoy this meal?
Most kids love the mild flavors and the bowl format. You can let them choose their own toppings at the table. It makes dinner time fun and interactive for everyone.
I hope this fresh bowl brings a little ease to your busy weeknights. It is the perfect way to enjoy a steak dinner without the fuss. Happy cooking!
— Clara
Ingredients
Method
- In a small vessel, whisk together chili powder, cumin, garlic powder, salt, and black pepper.
- Apply the spice rub uniformly to all surfaces of the flank steak.
- Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Place steak in the skillet and sear for 4 to 5 minutes per side until an internal temperature of 135°F (57°C) is achieved for medium-rare.
- Remove steak from heat and allow to rest on a cutting board for 5 to 7 minutes to retain juices.
- In a large mixing bowl, fold the chopped cilantro and lime juice into the warm cooked rice.
- Slice the rested steak against the grain into thin strips.
- Construct the bowls by distributing the cilantro lime rice evenly among four containers.
- Arrange black beans, corn, cherry tomatoes, and sliced steak over the rice base.
- Top each bowl with avocado slices, shredded cheese, and a dollop of sour cream.
