Gluten-Free Steak Burrito Bowl
Savor the bold and fresh flavors of a Gluten-Free Steak Burrito Bowl, a wholesome and customizable dish perfect for any meal. Marinated in a zesty blend of lime juice, tamari, spices, and olive oil, the tender flank steak is cooked to perfection and served atop a hearty bed of white rice or low-carb cauliflower rice. This vibrant bowl is layered with black beans, juicy tomatoes, sweet corn, and creamy sliced avocado, then finished with a garnish of fresh cilantro for a burst of color and flavor. Add your favorite toppings like gluten-free sour cream, shredded cheese, or a spicy drizzle of sriracha to suit your taste. Ready in just 35 minutes, this crowd-pleaser is a nutritious, gluten-free delight that’s easy to make and impossible to resist!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Olive oil
- 2 tbsp Lime juice
- 2 tbsp Tamari (gluten-free soy sauce)
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Cooked white rice (or cauliflower rice for a low-carb option)
- 1 cup Black beans (rinsed and drained)
- 1 cup Diced tomatoes
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 whole Sliced avocado
- 0.25 cup Chopped cilantro
- 0.25 cup Sour cream (optional, ensure gluten-free)
- 0.5 cup Shredded cheese (optional, ensure gluten-free label)
- 1 tbsp Sriracha or hot sauce (optional)
Instructions
In a small bowl, whisk together 2 tablespoons olive oil, lime juice, tamari, garlic powder, chili powder, cumin, salt, and pepper to create a marinade.
Place the flank steak in a resealable bag or shallow dish. Pour the marinade over the steak, making sure it is evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Heat the remaining 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Remove the steak from the marinade and pat it dry with a paper towel to ensure a good sear.
Cook the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness. Use a meat thermometer to check if needed. (130°F for medium-rare, 145°F for medium.)
Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing it thinly against the grain.
To assemble the burrito bowls, start with a base of rice (or cauliflower rice).
Layer on the black beans, diced tomatoes, corn, and sliced avocado.
Top with sliced steak, and sprinkle with chopped cilantro.
Add optional toppings like sour cream, shredded cheese, or a drizzle of sriracha for extra flavor.
Serve immediately and enjoy your gluten-free steak burrito bowl!
Nutrition Facts
Calories |
3091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 25.8 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 758 mg | 58% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4210 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
