Grilled Steak Burrito Bowls

No ratings yet

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.

Course Beef, dinner, Main Dish

Cuisine American, Mexican, Tex-Mex

Keyword comfort food, family-friendly, grilled, quick

Prep Time 15

Cook Time 15

Marinate Time 1

Total Time 1 30

Servings servings

Calories 186kcal

Author Laura

Equipment

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 garlic minced
½ cup fresh cilantro chopped
1 Flank Steak
rice cooked, it can be white, Mexican, cilantro, etc.

Toppings:

salsa or pico de gallo
cheese shredded
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 the marinade in. Allow it to sit in the refrigerator for 12-24 hours, flipping halfway through.
Minutes before grilling, remove the meat from the fridge and let it sit on the counter. Heat the grill to medium-high heat.
Turn the heat down to medium and cook steak for 5-7 minutes per side.
Place the cooked rice at the bottom of the bowl, then top with the steak 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. Then slice it off the cob. The other option is to rinse a (16 oz) package of frozen sweet corn with warm water, then pat it 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 degrees for 5 minutes. Stir and then cook for another 5 minutes.

Nutrition