Description
A quick and flavorful steak burrito bowl featuring marinated flank steak, cilantro-lime rice, and fresh toppings, perfect for busy weeknights.
Ingredients
Scale
- 1 lb flank or skirt steak (well-marbled cut)
- 2 tablespoons olive oil (for marinade and cooking)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Juice of 1 lime
- 1 cup long grain white rice (or brown rice)
- 1 ¾ cups water or low-sodium chicken broth
- Zest and juice of 1 lime
- ½ cup fresh cilantro, chopped
- Salt to taste
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
- ¼ cup red onion, finely chopped
- Shredded lettuce or baby spinach (optional)
- Shredded cheese like cheddar or Monterey Jack (optional)
- Sour cream or Greek yogurt (optional)
- Jalapeño slices (optional)
- Hot sauce or salsa (optional)
- Pickled red onions (optional)
Instructions
- In a mixing bowl, combine olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and lime juice.
- Add the steak and rub the marinade all over, making sure it’s evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine rice and water or broth. Bring to a boil, then reduce heat to low and cover.
- Simmer for about 18 minutes, or until liquid is absorbed and rice is tender.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork, then stir in lime zest, lime juice, chopped cilantro, and salt to taste.
- While rice cooks, rinse and drain black beans and corn.
- Chop cherry tomatoes, red onion, and slice avocado. Wash and dry lettuce or spinach if using.
- Heat skillet or grill pan over medium-high heat until very hot.
- Remove steak from marinade, letting excess drip off and discard marinade.
- Cook steak for about 4-5 minutes per side for medium-rare, adjusting time for desired doneness.
- Use a meat thermometer to check for 130°F (54°C) for medium-rare.
- Transfer steak to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- Divide cilantro-lime rice between bowls.
- Top with sliced steak, black beans, corn, tomatoes, avocado, red onion, and greens.
- Add shredded cheese and a dollop of sour cream or Greek yogurt if desired.
- Finish with jalapeños, hot sauce, or pickled onions for extra kick.
Notes
Pat steak dry before marinating for better marinade adherence. Let steak rest after cooking to retain juices. Rinse rice well for fluffier texture. Bring steak to room temperature before cooking for even doneness. Adjust seasoning to taste. Store toppings like avocado and sour cream separately to avoid browning. Reheat gently with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4
- Sodium: 550
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 9
- Protein: 30
Keywords: steak burrito bowl, easy dinner, weeknight meal, cilantro-lime rice, marinated steak, Mexican bowl, healthy dinner