Can I cook the steak indoors if I don’t have a grill?

Yes, you can sear the steak in a heavy skillet or cast-iron pan on high heat. Make sure the pan is smoking hot so you get a good crust, and avoid overcrowding to prevent steaming. Follow the same internal temperature guidelines, then let it rest before slicing.

What’s the best cut of steak for a burrito bowl?

Skirt, flank, or sirloin work best because they cook quickly and slice cleanly for bowls. If you use a thicker cut, it will take longer to cook and may not slice as evenly, which can affect the bowl’s texture.

Can I make this bowl ahead for meal prep?

Absolutely. Keep the steak and rice together, but store fresh toppings like lettuce, pico de gallo, and guacamole separately until serving. This keeps textures and flavors fresh, so your bowl doesn’t get soggy.

Can I make it dairy-free or swap the cheese?

Yes, you can skip cheese entirely or use a dairy-free alternative. Just remember that cheese adds both salt and creaminess, so adjust the cilantro ranch or guacamole slightly to maintain balance.

How do I avoid a soggy burrito bowl?

Distribute toppings around the steak rather than piling them on top. Keep sauces and wet ingredients like guacamole and pico de gallo on the side or add them just before serving. This helps keep the rice and lettuce from getting soggy.

The Ultimate Steak Burrito Bowl with Fresh Tex-Mex Flavor

Description

A flavorful, customizable Steak Burrito Bowl featuring tender grilled steak, fresh vegetables, rice, beans, and vibrant toppings for a balanced, satisfying meal.

Ingredients

Scale

1 lb flank steak, sliced
2 cups cooked cilantro-lime rice
1 cup black beans, warmed
1 cup charred corn
1 cup pico de gallo
1 avocado, sliced
1/4 cup chopped cilantro
1 tbsp lime juice
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste

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Instructions

Marinate the sliced flank steak with lime juice, olive oil, chili powder, cumin, salt, and pepper.
Cook the steak on a hot skillet or grill until seared and cooked to your preference.
Prepare the base by cooking cilantro-lime rice and warming black beans and corn.
Assemble the bowl by layering rice, beans, corn, pico de gallo, steak, and avocado.
Finish with chopped cilantro and any additional preferred toppings.

Notes

Slice the steak against the grain for maximum tenderness.
Add toppings like cheese, sour cream, or pickled onions for extra flavor.
Store components separately to maintain freshness for meal prep.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 452
Sugar: 2
Sodium: 400
Fat: 24
Saturated Fat: 10
Unsaturated Fat: 12
Trans Fat: 1
Carbohydrates: 26
Fiber: 4
Protein: 33
Cholesterol: 92