A steak burrito bowl is everything I love about a hearty burrito, minus the tortilla. It’s packed with juicy, flavorful steak, fresh veggies, creamy avocado, rice, and beans—all layered in a bowl for a satisfying and customizable meal. Whether I’m craving something bold for dinner or looking for a meal prep option, this dish always hits the spot.
Why You’ll Love This Recipe
I love how easy it is to make this steak burrito bowl at home. It brings all the flavors of my favorite Mexican takeout into my kitchen. The marinated steak adds a smoky richness, while the toppings offer a mix of freshness and creaminess. It’s also super flexible—I can adjust the spice level, swap ingredients based on what I have, or make it low-carb by skipping the rice. Plus, it’s perfect for meal prepping lunches or dinners throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flank steak or sirloin steak
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Olive oil
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Lime juice
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Garlic, minced
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Ground cumin
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Chili powder
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Paprika
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Salt and black pepper
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Cooked white or brown rice
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Black beans, drained and rinsed
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Corn kernels (fresh or frozen)
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Cherry tomatoes, halved
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Red onion, diced
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Avocado, sliced or cubed
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Fresh cilantro, chopped
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Sour cream or Greek yogurt (optional)
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Shredded cheese (optional)
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Salsa or hot sauce (optional)
Directions
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I start by marinating the steak. In a bowl, I mix olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. I coat the steak with this mixture and let it marinate in the fridge for at least 30 minutes—longer if I have time.
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I heat a grill or skillet over medium-high heat and cook the steak for about 4–5 minutes on each side, depending on thickness, until it reaches my desired doneness. I let it rest for a few minutes before slicing it thinly.
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While the steak is resting, I prepare the bowls. I scoop rice into each bowl and layer it with black beans, corn, tomatoes, and red onion.
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I add the sliced steak on top, followed by avocado and a sprinkle of chopped cilantro.
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If I like, I top it with a dollop of sour cream, a sprinkle of shredded cheese, and a drizzle of salsa or hot sauce.
Servings and timing
This recipe serves 4 people. It takes about 15 minutes to prep and 20 minutes to cook, so I can have it ready in roughly 35 minutes.
Variations
Sometimes I switch up the protein and use grilled chicken, shrimp, or even tofu when I want something different. I’ve also made it low-carb by replacing rice with cauliflower rice. For a spicier version, I add sliced jalapeños or use a spicy chipotle marinade. If I want extra crunch, I throw in some shredded lettuce or crushed tortilla chips on top.
Storage/reheating
I store leftovers in separate containers to keep everything fresh—steak, rice, and toppings each in their own space. They last in the fridge for up to 4 days. When reheating, I warm the rice and steak in the microwave or on the stove, then assemble the bowl with fresh toppings like avocado and salsa. I avoid reheating avocado, sour cream, or lettuce to keep the texture right.
FAQs
How do I know when the steak is cooked perfectly?
I usually go by touch and time, but using a meat thermometer is best. I aim for 130°F for medium-rare, 140°F for medium.
Can I make this bowl ahead of time?
Yes, I often prep all the components in advance and store them separately. It’s perfect for meal prep lunches throughout the week.
What kind of steak is best for burrito bowls?
I like using flank steak or sirloin because they cook quickly and stay tender when sliced thin across the grain.
How can I make this dish vegetarian?
I replace the steak with grilled vegetables or tofu, and it still tastes amazing with the same seasonings and toppings.
What sauces go well with a steak burrito bowl?
I enjoy adding salsa, chipotle crema, or even a squeeze of lime and hot sauce for extra flavor.
Conclusion
This steak burrito bowl is one of my go-to meals when I want something filling, flavorful, and fast. It’s easy to customize, great for leftovers, and always a hit at the table. Whether I’m feeding my family or prepping meals for the week, this bowl delivers every time.
