Steak Burrito Bowl
These Steak Burrito Bowls were inspired by Taco Bell, but they taste way better when made at home, from scratch, with fresh ingredients.
Serving4 servings
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 Tablespoon 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
Equipment
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.
Notes
Other vegetables we like to add to this recipe:
- spinach
- broccoli
- bell peppers
- carrot shreds
- banana peppers
- cauliflower
- cucumbers
- zucchini
Nutrition
Calories: 1039 kcal · Carbohydrates: 119 g · Protein: 72 g · Fat: 31 g · Saturated Fat: 12 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 13 g · Cholesterol: 164 mg · Sodium: 2337 mg · Potassium: 1723 mg · Fiber: 14 g · Sugar: 12 g · Vitamin A: 5190 IU · Vitamin C: 25 mg · Calcium: 347 mg · Iron: 8 mg