The Ultimate 35-Minute Steak Burrito Bowl (Better Than Takeout!)
Ditch the takeout line for this juicy Steak Burrito Bowl. Packed with cilantro lime rice and seared flank steak, it is ready in just 35 minutes!
It is 6pm. You are tired. Dinner needs to happen fast.
Forget the long lines at the burrito shop. You can make a Steak Burrito Bowl that tastes even better at home. It is fresh, juicy, and ready before you can even finish a podcast.
Why This Recipe Is a Winner
This recipe is a total game-changer for your weekly routine. It delivers massive flavor with very little effort. You get high-quality protein and fresh veggies in one beautiful bowl.
It is perfect for busy weeknights when you want something healthy. You will love how the citrusy rice cuts through the savory steak. Plus, it is completely customizable for everyone at the table.
Easy Cooking Steps
Making this bowl is all about the assembly line. You start with a simple spice rub for the meat. Then, you give the steak a quick sear in a hot pan.
While the meat rests, you toss your rice with lime. Everything comes together in one big, delicious bowl. Even a beginner can master this restaurant-quality meal in minutes.
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 Directions
- Whisk together chili powder, cumin, garlic powder, salt, and pepper.
- Apply the spice rub uniformly to all surfaces of the steak.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Sear steak for 4 to 5 minutes per side.
- Remove steak and let it rest for 5 to 7 minutes.
- Fold cilantro and lime juice into the warm cooked rice.
- Slice the rested steak against the grain into thin strips.
- Distribute the cilantro lime rice evenly among four containers.
- Arrange beans, corn, tomatoes, and steak over the rice.
- Top with avocado, cheese, and a dollop of sour cream.
Best Ways to Enjoy It
Serve these bowls warm for a satisfying dinner tonight. You can add a side of salty tortilla chips for crunch. A few extra lime wedges make the flavors really pop.
This is the ultimate dish for a casual meal prep session. It looks beautiful and tastes even better the next day. Your coworkers will definitely be jealous of your lunch.
Keep It Fresh
Store the steak and rice in airtight containers for 4 days. Keep the cold toppings in separate small bags or containers. This prevents the veggies from getting soggy when you reheat. Always add avocado right before you eat for maximum freshness.
Pro Tips for Best Results
- Let the steak reach room temperature before you start cooking.
- Pat the steak dry so the spices stick better.
- Use a hot cast-iron skillet for the best crust.
- Always slice against the grain for the most tender bites.
- Rinse your rice before cooking to remove extra starch.
- Use fresh lime juice rather than the bottled stuff.
- Do not skip the resting time for the meat.
Ways to Switch It Up
- Swap the white rice for cauliflower rice to go low-carb.
- Add pickled red onions for a bright, tangy crunch.
- Use Greek yogurt instead of sour cream for extra protein.
- Stir in some chipotle peppers for a smokier heat level.
FAQs
Can I use a different cut of steak?
Yes, skirt steak or sirloin tips work great here too. Just adjust the cooking time based on the thickness.
How do I reheat the steak without drying it out?
Heat it quickly in a pan with a splash of water. Or use low power in the microwave for short bursts.
Is this recipe gluten-free?
Yes, as long as your spices are certified gluten-free! It is a naturally gluten-free and wholesome meal choice.
Go ahead and build the bowl of your dreams tonight!
— Jasmine
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.
