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5.0 from 12 votes

Steak Burrito Bowls Recipe

This delicious Steak Burrito Bowl recipe is loaded with juicy steak and other fresh, flavorful ingredients and rivals a restaurant favorite! Ready and on the table in minutes!

Prep Time
15 mins
Cook Time
15 mins
Resting
5 mins
Total Time
25 mins
Servings: 4
Calories: 814 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

  • 1 (2-pound) flank steak or your favorite cut of steak (cooked appropriately)
  • 3 medium limes halved
  • 1 teaspoon Stone House Seasoning plus more for seasoning at the end
  • 1/2 /2 cup cilantro chopped
  • 2 ears corn on the cob or 2 cups frozen corn kernels, thawed
  • 2 cans black beans drained and rinsed
  • 2 cups brown rice cooked
  • 2 large avocados halved, pitted, and sliced
  • 2 cups Pico de Gallo or salsa
  • sour cream optional

Instructions

    Cup of Yum
  1. Arrange flank steak on a parchment paper lined baking sheet. Squeeze one lime over the flank steak and then sprinkle with Stone House Seasoning and then top with about 1/4 cup of fresh cilantro. Cover and allow to marinate while preparing the remaining ingredients for the burrito bowls or prepare ahead and allow to rest in the refrigerator to marinate overnight. 
  2. Spoon 1/2 cup of cooked brown rice into each bowl to begin assembly of burrito bowls or serve in one large bowl for self-assembly.
  3. Heat medium skillet or grill pan over medium-high heat. Add corn to the pan and cook until the corn has mostly charred. Remove from the heat and add 1/2 cup of the cooked corn to the burrito bowls or into a bowl for self-assembly of burrito bowls. 
  4. Add butter to the skillet or grill pan, followed by the flank steak. Cook on one side for 3 minutes, flip over to the other side and cook the other side for 3 minutes. Reduce heat to medium and cook until the flank steak reaches 130º - 140º F, about 5 more minutes. Remove from grill, tent with foil and allow to rest on a cutting board for 5 minutes before slicing. Slice thinly and serve on the burrito bowls or allow for self-assembly.
  5. Divide the black beans, avocado, and pico de gallo among the burrito bowls. Then top each with fresh cilantro and lime juice or allow for self-assembly. If needed, add a sprinkle of salt or Stone House Seasoning and serve warm. 

Notes

  • Storage and Make Ahead Instructions
  • To make ahead, prepare the burrito bowl base (rice, steak, beans, and corn) ingredients individually, according to the recipe instructions. Store in individual airtight containers in the refrigerator for up to 3 days. Reheat and assemble bowls just prior to serving, topping with fresh avocado slices and freshly chopped cilantro at that time. Salsa and Pico de Gallo can be made ahead according to their recipe instructions and added just prior to serving as well.
  • To freeze, place the cooled steak burrito bowl base (rice, steak, beans, and corn) in airtight freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave and add fresh toppings as desired.

Nutrition Information

Calories 814kcal (41%) Carbohydrates 132g (44%) Protein 21g (42%) Fat 3g (5%) Sodium 987mg (41%) Potassium 1041mg (30%) Fiber 18g (72%) Sugar 13g (26%) Vitamin A 750IU (15%) Vitamin C 16mg (18%) Calcium 106mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 814

% Daily Value*

Calories 814kcal 41%
Carbohydrates 132g 44%
Protein 21g 42%
Fat 3g 5%
Sodium 987mg 41%
Potassium 1041mg 22%
Fiber 18g 72%
Sugar 13g 26%
Vitamin A 750IU 15%
Vitamin C 16mg 18%
Calcium 106mg 11%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.