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Steak Burrito Bowl Recipe for Easy Weeknight Dinners
Emily

Steak Burrito Bowl with Cilantro Lime Rice

Elevate your weeknight dinner with this flavorful steak burrito bowl. Featuring tender flank steak marinated in a smoky chipotle-adobo blend, served over zesty cilantro lime brown rice and finished with a refreshing corn salsa. This meal is packed with protein, easy to meal-prep, and delivers a restaurant-quality Mexican-inspired experience at home. Perfect for busy families looking for a healthy, hearty, and satisfying one-bowl dinner option.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 8 hours
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound flank or skirt steak
  • 1 chipotle pepper in adobo sauce plus 1 tsp of sauce
  • 2.5 teaspoons ancho chile powder
  • 2 cups cooked brown rice
  • 12 ounces frozen corn
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, minced

Method
 

  1. Blend chipotle pepper, adobo sauce, ancho chile, cumin, oregano, cayenne, onion powder, salt, pepper, garlic, and vegetable oil until smooth.
  2. Place steak in a container, cover with marinade, and refrigerate for 8 hours or overnight.
  3. Preheat grill to 400°F.
  4. Grill steak for 5 minutes per side until reaching 130°F for medium-rare.
  5. Rest the steak for 10 minutes then slice against the grain and cube.
  6. Combine cooked warm rice with fresh chopped cilantro and lime juice in a bowl.
  7. Cook the corn in a skillet until lightly charred.
  8. Assemble bowls by layering the cilantro lime rice, steak pieces, warm corn, and shredded Monterey Jack cheese.

Notes

Use quinoa as a healthier grain alternative if desired. Ensure you slice against the grain for maximum tenderness.