Steak Burrito Bowl: Easy Meal Prep & Weeknight Dinner (Print Version)
Steak Burrito Bowl recipe for a flavorful, high-protein meal prep or quick weeknight dinner. Enjoy tender steak, rice, beans, and fresh toppings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Seared Steak & Zesty Marinade
01 -
1 lb flank steak
02 -
2 tbsp olive oil
03 -
1 tbsp chili powder
04 -
1 tsp ground cumin
05 -
1/2 tsp smoked paprika
06 -
1/4 tsp garlic powder
07 -
Salt and black pepper to taste
08 -
2 tbsp fresh lime juice
→ Hearty Base & Flavorful Fillings
09 -
1 cup uncooked brown rice
10 -
1 (15-oz) can black beans, rinsed and drained
11 -
1 cup frozen corn kernels
12 -
1/2 red onion, finely diced
13 -
1/2 cup fresh cilantro, chopped
→ Creamy & Crunchy Toppers
14 -
1 large avocado, diced
15 -
1/2 cup plain Greek yogurt
16 -
1/2 cup shredded Monterey Jack cheese
17 -
1/4 cup pickled jalapeños, sliced (optional)
# Instructions:
01 -
Cook 1 cup uncooked brown rice according to package directions. While rice cooks, whisk together 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, salt, black pepper, and 2 tbsp fresh lime juice in a bowl for the marinade.
02 -
Pat 1 lb flank steak dry and place it in a shallow dish or zip-top bag. Pour the prepared marinade over the steak, ensuring it's fully coated. Let it marinate for at least 10 minutes at room temperature while you prepare other ingredients for your Steak Burrito Bowl.
03 -
Rinse and drain 1 (15-oz) can black beans. Thaw 1 cup frozen corn kernels. Finely dice 1/2 red onion and chop 1/2 cup fresh cilantro. Gather 1/2 cup plain Greek yogurt, 1/2 cup shredded Monterey Jack cheese, and 1/4 cup pickled jalapeños (optional).
04 -
Heat a large skillet or grill pan over medium-high heat until very hot. Remove the marinated 1 lb flank steak from the marinade, letting excess drip off. Sear the steak for 4-6 minutes per side for medium-rare, or until desired doneness. This is key for a delicious Steak Burrito Bowl.
05 -
Transfer the seared 1 lb flank steak to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes; this helps keep the steak juicy. Slice the steak thinly against the grain into bite-sized pieces. Resting is crucial for tender steak in your Steak Burrito Bowl | Flavorful Meal Prep & Weeknight Dinner.
06 -
Divide the cooked 1 cup brown rice among 4 bowls. Top each with sliced 1 lb flank steak, 1 (15-oz) can black beans, 1 cup frozen corn kernels, 1/2 red onion, and 1/2 cup fresh cilantro. This forms the hearty base of your Steak Burrito Bowl | Flavorful Meal Prep & Weeknight Dinner.
07 -
Dice 1 large avocado and add to each bowl. Finish your Steak Burrito Bowl by adding a dollop of 1/2 cup plain Greek yogurt, a sprinkle of 1/2 cup shredded Monterey Jack cheese, and 1/4 cup pickled jalapeños (optional). Serve immediately and enjoy this flavorful meal prep or weeknight dinner!
# Notes:
01 -
For meal prep, store components separately. Reheat rice, beans, corn, and steak, then add fresh avocado, yogurt, and cheese just before serving.
02 -
Feel free to substitute flank steak with skirt steak or chicken for a different protein. Quinoa or cauliflower rice can replace brown rice for a lighter option.
03 -
Add a squeeze of fresh lime juice over the finished bowl for an extra burst of brightness and flavor.
04 -
Adjust the amount of chili powder and add a pinch of cayenne pepper to the marinade if you prefer a spicier Steak Burrito Bowl.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Knife
05 -
Mixing bowls
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 690 kcal
Total Fat: 31 g
Total Carbohydrate: 62 g
Protein: 46 g