Grilled Steak Burrito Bowls

My family has always enjoyed burrito bowls for dinner, so I wanted to come up with a version that fit right into grilling season. That is how this easy grilled steak burrito bowl came to be. It has all the flavors we love in a burrito bowl, but with the added bonus of smoky grilled steak. I do have a set list of ingredients that we used for ours, but one of the best things about this meal is how easy it is to customize. You can mix and match the toppings to fit your family’s tastes.

It all starts with the steak. Before it ever hits the grill, it gets a good soak in a flavorful marinade. The marinade is made with olive oil, soy sauce, lime juice, vinegar, sugar, salt, pepper, cumin, garlic, and cilantro. All of those ingredients work together to give the steak lots of bold flavor. A good marinade also includes an acid, which helps tenderize the meat by breaking down the fibers slightly. In this case, the lime juice and vinegar both do that job, while also adding bright, fresh flavor.

For this recipe, I like to use flank steak. Flank steak is a great choice for marinating because it really absorbs all that flavor. It is also perfect for the grill since it cooks quickly. In general, it takes about 5 minutes per side, though the exact cooking time depends on how well done you like your steak. At our house, we usually prefer it cooked to medium or medium-well.

The steak is served over a bed of rice, which makes the bowl filling and satisfying. I used plain steamed rice for this version, but there are plenty of other options if you want to change it up. Cilantro-lime rice would be delicious, and any Mexican-style rice would work well too. You could even swap the rice for another grain like quinoa if that is more your preference.

Then come the toppings, which are what really make the bowl fun. We used shredded cheese, salsa, roasted corn, pinto beans, guacamole, and a drizzle of ranch dressing. That combination gave us a great mix of creamy, cheesy, fresh, and savory flavors. But this is definitely the kind of meal you can make your own. Add more of what your family loves, leave off what they do not, and build each bowl exactly the way you like it.

Ingredients for Grilled Steak Burrito Bowls

• OLIVE OIL – Olive oil is the base of the marinade and helps coat the steak evenly. It also helps carry all of the other flavors onto the meat.
• SOY SAUCE – Soy sauce adds a rich savory flavor to the marinade. It also helps season the steak and adds a little extra depth to the burrito bowl.
• LIME JUICE – Lime juice adds bright, fresh flavor and works as one of the acidic ingredients in the marinade. That acidity helps tenderize the steak while also giving it a fresh flavor.
• APPLE CIDER VINEGAR – Apple cider vinegar adds another layer of tangy flavor and also helps break down the fibers in the meat to make it more tender. It works together with the lime juice to create a flavorful marinade.
• SUGAR – Sugar balances the marinade’s acidity and adds a touch of sweetness. It also helps round out the bold, savory flavors.
• KOSHER SALT – Kosher salt helps season the steak and bring out the marinade’s flavors. Even a small amount makes a big difference.
• PEPPER – Pepper adds a little bite and extra seasoning to the marinade. It helps give the steak a more balanced flavor.
• CUMIN – Cumin adds warm, earthy flavor that works really well in burrito bowls. It gives the steak a more classic Mexican-inspired taste.
• GARLIC – Minced garlic adds bold savory flavor to the marinade. It is one of the key ingredients that helps make the steak so flavorful.
• CILANTRO – Cilantro adds fresh, herby flavor to the marinade and brightens everything up. It pairs especially well with the lime juice and cumin.
• FLANK STEAK – Flank steak is a great choice for this recipe because it soaks up marinade well and cooks quickly on the grill. It is also easy to slice and works perfectly in burrito bowls.
• COOKED RICE – Cooked rice creates the base of the burrito bowl and makes the meal filling and satisfying. Plain steamed rice works great, but cilantro-lime rice, Mexican rice, or even another grain like quinoa can also be used.
• SALSA OR FRESH PICO DE GALLO – Salsa or pico de gallo adds a fresh, zesty topping to the bowl. It gives the finished dish extra flavor and a little juiciness.
• CHEESE – Shredded cheese adds a creamy, cheesy element to the bowl. It helps balance the bold flavors from the steak and toppings.
• ROASTED CORN – Roasted corn adds a little sweetness and a nice pop of texture. It is a great topping that works especially well with the grilled steak.
• GUACAMOLE – Guacamole adds creamy richness and fresh avocado flavor. It is one of those toppings that makes the bowl feel even more satisfying.
• PINTO BEANS OR BLACK BEANS -Beans make the bowl heartier and add extra protein and fiber. Either pinto beans or black beans work well, so you can use whichever your family prefers.
• RANCH DRESSING, CREAMY TOMATILLO RANCH, OR SPICY RANCH DRESSING – The dressing adds a creamy finishing touch to the bowl. Whether you use regular ranch, creamy tomatillo ranch, or spicy ranch, it ties all of the toppings together and adds even more flavor.

Instructions for Grilled Steak Burrito Bowls

To make the marinade, add the olive oil, soy sauce, lime juice, apple cider vinegar, sugar, salt, pepper, cumin, garlic, and cilantro to a bowl. Whisk everything together until well combined.

Place the flank steak in a gallon-size zip-top bag and pour the marinade over the top. Seal the bag and refrigerate to marinate for 12 to 24 hours. Be sure to flip the bag over about halfway through the marinating time so both sides of the steak get plenty of flavor.

A few minutes before grilling, remove the steak from the refrigerator and let it sit on the counter while the grill heats. Preheat the grill to medium-high heat, then reduce the heat to medium once you are ready to cook.

Place the steak on the grill and cook for about 5 to 7 minutes per side, depending on the thickness of the meat and how done you like your steak. Once cooked, let the steak rest for a few minutes before slicing.

To assemble the burrito bowls, start with a scoop of cooked white rice in the bottom of each bowl. Slice the steak and add it on top of the rice, then finish with your favorite toppings like salsa or pico de gallo, shredded cheese, roasted corn, guacamole, beans, and ranch dressing. This recipe serves 6.

Frequently Asked Questions

Can I use a different cut of steak?
Yes. Flank steak works especially well because it absorbs marinade well and cooks quickly, but you could also use another cut of steak if you prefer. Just keep in mind the cook time may need to change.

Why does the steak need to marinate so long?
The 12- to 24-hour marinating time gives the steak plenty of flavor and helps tenderize it. The lime juice and apple cider vinegar in the marinade both help break down the meat’s fibers.

How long should I grill the steak?
The recipe calls for about 5 to 7 minutes per side over medium heat. The exact time will depend on the thickness of the steak and how done you like it.

What kind of rice should I use?
Plain steamed rice works perfectly, but cilantro-lime rice or Mexican-style rice would also be delicious. You can even use quinoa or another grain if you want to change it up.

Can I customize the toppings?
Absolutely. That is one of the best things about burrito bowls. You can use the listed toppings or swap in your family’s favorites like sour cream, lettuce, corn salsa, onions, veggies, etc.

Do I need to let the steak sit out before grilling?
Yes. The recipe says to take the steak out of the refrigerator a few minutes before grilling. This helps take the chill off so it cooks more evenly.

Can I make parts of this recipe ahead of time?
Yes. You can marinate the steak ahead, cook the rice in advance, and prep the toppings early. Then, all you need to do at dinnertime is grill the steak and assemble the bowls.

Tips and Tricks

• Give the steak plenty of time to marinate. The 12 to 24 hours really helps. The lime juice and apple cider vinegar add flavor while also helping tenderize the flank steak.
• Use flank steak for quick grilling. Flank steak is a great choice because it absorbs marinade well and cooks fast on the grill. It is also easy to slice for burrito bowls.
• Let the steak sit out briefly before grilling. Taking it out of the refrigerator a few minutes before it goes on the grill helps it cook more evenly. That small step can make a difference in the final texture.
• Let the steak rest before slicing. After grilling, give the steak a few minutes to rest so the juices stay in the meat instead of running out right away. This helps keep the steak more tender and flavorful.
• Make it work for your family. One of the best things about this recipe is how easy it is to customize. You can swap the rice, change the beans, or use whatever toppings your family likes best.

For more recipes like this, try:

• Instant Pot Beef Burrito Bowls
• Quick Chicken and Rice Burritos
• Slow Cooker Pork Carnitas
• Sheet Pan Steak Fajita

This recipe is adapted from Oh Sweet Basil.