Steak Burrito Bowl
Dive into the vibrant flavors of this Steak Burrito Bowl, a hearty and customizable meal that brings the essence of Tex-Mex cuisine straight to your table. Juicy, marinated flank steak, seared to perfection, is paired with fluffy cilantro-lime rice, tender black beans, and a medley of fresh toppings like cherry tomatoes, romaine lettuce, and corn. A creamy avocado dressing adds a luscious touch, while shredded cheddar, fresh salsa, and crunchy tortilla chips complete the dish with bold flavors and irresistible textures. Perfect for meal prep or a quick weeknight dinner, this one-bowl wonder is as satisfying as it is nutritious. Whether you're craving comfort food or a crowd-pleasing dish, this Steak Burrito Bowl is sure to deliver. Keywords: steak burrito bowl, cilantro-lime rice, Tex-Mex recipe, easy weeknight dinner, healthy burrito bowl.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 0.25 cup cilantro, chopped
- 1 can black beans, drained and rinsed
- 1 avocado
- 0.25 cup sour cream
- 0.5 cup fresh salsa
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, diced
- 2 cups romaine lettuce, chopped
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips
Instructions
1. Prepare the marinade for the steak. In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper.
2. Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the steak. Refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Rinse the rice under cold water until the water runs clear. In a pot, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and cook for about 15 minutes or until the rice is tender and has absorbed the liquid.
4. Remove the rice from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in chopped cilantro. Set aside.
5. Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side, or until desired doneness is reached.
6. Transfer the steak to a cutting board and allow it to rest for 5 minutes, then slice it thinly against the grain.
7. Meanwhile, in a small bowl, mash the avocado and mix it with sour cream. Season with a pinch of salt and pepper to create a creamy avocado dressing.
8. To assemble the burrito bowls, start with a layer of cilantro-lime rice in each bowl. Add black beans, cherry tomatoes, red onion, romaine lettuce, corn kernels, and sliced steak.
9. Top each bowl with shredded cheddar cheese and a dollop of the avocado dressing.
10. Garnish with fresh salsa and a handful of tortilla chips. Serve immediately and enjoy!
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1424 mg | 30% | |
*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.
