Grilled Steak Burrito Bowls
These Grilled Steak Burrito Bowls are a fresh, customizable meal built on a base of rice and topped with juicy marinated flank steak, roasted corn, beans, salsa, cheese, and guacamole. The steak is soaked in a zesty marinade of lime juice, soy sauce, vinegar, and spices, then grilled to perfection for bold, smoky flavor. With vibrant toppings and a satisfying mix of textures, it’s a delicious way to bring summer grilling into a hearty, family-friendly bowl.
Servings 6 servings
Calories
Ingredients
- ⅓ cup olive oil
- ¼ cup soy sauce
- ¼ cup lime juice
- 2 Tbsp apple cider vinegar
- 2 Tbsp sugar
- ¼ tsp Kosher Salt
- ¼ pepper
- 1 tsp ground cumin
- 1 Tbsp minced garlic cloves
- ½ 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
Instructions
- For the marinade: In a bowl, whisk the oil, soy sauce, lime juice, vinegar, salt, pepper, cu,imn. and cilantro together.
- 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.
- Minutes before grilling, remove the meat from the fridge to sit on the counter. Heat the grill to medium high heat.
- Turn down to medium heat and cook steak for 5-7 minutes per side.
- Place cooked rice in the bottom of the bowl and top with the steak alsong with the desired toppings. Serves 6.
Notes
** 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.