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Steak Burrito Bowl Recipe

These Steak Burrito Bowls were inspired by Taco Bell, but they taste way better when made at home, from scratch, with fresh ingredients. 
Prep Time1 hour 10 minutes
Cook Time10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: burrito bowl, Flank steak, steak, steak burrito bowl, taco bell recipe
Servings: 4
Calories: 1158kcal

Equipment

  • Ziploc Bag
  • Frying pan

Ingredients

  • 2 pounds flank steak
  • 1 teaspoon minced garlic
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • 2 Tablespoons lime juice
  • 2 cups white rice cooked
  • 4 cups romaine lettuce chopped
  • 2 cups pico de gallo
  • 15 ounces canned black beans
  • 1 cup guacamole
  • 1 cup shredded cheddar cheese
  • ½ cup cilantro chopped
  • 1 lime

Instructions

  • Slice steak into 1/4 inch strips.
  • In a resealable gallon-size ziploc bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder, and lime juice.
  • Marinade in the refrigerator for at least 1 hour (it tastes better the longer it marinates).
  • Remove steak from the marinade and pan fry over medium heat until it is cooked all the way through.
  • In four bowls, evenly distribute the cooked steak, rice, romaine lettuce, pico de gallo, black beans, guacamole, and shredded cheese.
  • Top with cilantro and lime juice.

Video

Notes

Other vegetables we like to add to this recipe:
  • spinach
  • broccoli
  • bell peppers
  • carrot shreds
  • banana peppers
  • cauliflower
  • cucumbers
  • zucchini

Nutrition

Calories: 1158kcal | Carbohydrates: 119g | Protein: 72g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 164mg | Sodium: 2337mg | Potassium: 1723mg | Fiber: 14g | Sugar: 12g | Vitamin A: 5190IU | Vitamin C: 25mg | Calcium: 347mg | Iron: 8mg