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Grilled Steak Burrito Bowls |

Grilled Steak Burrito Bowls

  • Author: Laura
  • Prep Time: 12 hours - 1 day
  • Cook Time: 20 minutes
  • Total Time: 1 day and 20 minutes
  • Yield: 6 servings 1x


  • 1/3 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp sugar
  • 1/4 tsp Kosher Salt
  • 1/4 pepper
  • 1 tsp ground cumin
  • 1 Tbsp minced garlic cloves
  • 1/2 cup fresh chopped cilantro leaves
  • 1 Flank Steak
  • Toppings:
  • salsa or pico de gallo
  • shredded cheese
  • roasted corn **see note
  • guacamole
  • pinto beans or black beans
  • ranch dressing, creamy tomatillo ranch, or spicy ranch dressing


  1. For the marinade: In a bowl,  whisk the oil, soy sauce, lime juice, vinegar, salt, pepper, cu,imn. and cilantro together.
  2. Place the steak in a gallon sized ziploc bag and pour in the marinade. Allow to sit in the refrigerator for 12-24 hours, flipping halfway through.
  3. Minutes before grilling, remove the meat from the fridge to sit on the counter. Heat the grill to medium high heat.
  4. Turn down to medium heat and cook steak for 5-7 minutes per side.
  5. Place cooked rice in the bottom of the bowl and top with the steak alsong with the desired toppings. Serves 6.


** For the roasted corn – They do sell it at the store, but if you can’t find it, here are a few options. You can grill corn on the cob on the grill. The Slice it off the cob. The other option is to rinse a  a (16 oz) package frozen sweet corn with warm water to that and pat dry. Then toss with 2 Tbsp olive oil and 1/4 tsp sea salt. Spread it out on a sheet pan and cook at 450 degree for 5 minutes. Stir it and the cook it for another 5 minutes.

  • Category: Beef
  • Method: Grilling
  • Cuisine: Mexican
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