Steak Burrito Bowl

Nothing beats a steak burrito bowl loaded with juicy marinated flank steak, cilantro lime rice, and a cool chipotle cream on top. This one comes together faster than driving to pick up takeout, and it tastes better too. If you want a weeknight dinner that even picky eaters will clear their plate for, this is it.

I started making this steak burrito bowl on nights when my husband was craving something heavier than my usual grain bowls, but I still wanted to keep dinner simple. My son used to push steak around his plate at every restaurant I took him to, so I figured he’d do the same at home. The first time I made this, he ate two full bowls and asked for it again the next night. Now it’s the one recipe my whole family agrees on without any negotiating, which almost never happens at my dinner table.

The marinade is what makes it work. It’s just pantry spices and lime juice, but it turns an ordinary flank steak into something that tastes like it came from a restaurant. Let’s get into what you’ll need.

Ingredients for Steak Burrito Bowl

Here’s what I use, along with a few swaps that work if you’re missing something. The steak marinade is the part I’d never skip, everything else in this bowl is pretty forgiving.

Steak

• 2 lbs flank steak
• 2½ tsp garlic powder
• 2 tsp cumin powder
• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp chipotle powder
• 1 tsp salt
• 3 tsp olive oil
• 1 tbsp lime juice

Chipotle Cream

• ¾ cup Greek yogurt (my go-to brand is Fage, it’s thick enough that the sauce doesn’t run)
• 1½ tbsp adobo sauce, from the can
• 1 tsp cumin
• 1 garlic clove
• 1 lime, juiced
• ¼ tsp salt, or to taste

Cilantro Lime Rice

• 1 tbsp olive oil
• 1 garlic clove, minced
• 1½ cups white short grain rice
• ½ tsp salt
• 1 lime, juiced
• 1½ tsp butter
• ½ cup cilantro leaves, chopped

Burrito Bowl Toppings

• 1 can Siete charro beans (in my experience these have way more flavor than plain black beans)
• 1 cup Mexican cheese, shredded
• sour cream
• pico de gallo
• shredded lettuce

Step-by-Step Instructions

I always marinate the steak first so it has time to soak up flavor while I prep everything else, including getting the rice going so it’s ready around the same time as the steak. Here’s how I put the whole bowl together.

Step 1. In a small bowl, mix the garlic powder, cumin, chili powder, smoked paprika, chipotle powder, salt, olive oil, and lime juice. Rub the mixture over both sides of the steak. Let it marinate for 2 hours if you have time. If you’re in a rush, you can cook it right away and it will still taste good.

Step 2. Heat a heavy-duty skillet over medium-high heat with 1 tsp of cooking oil. Cook the steak for 3 to 5 minutes per side, until it develops a deep brown crust. Pro tip: let the steak rest for 5 minutes before you cut it. If you slice it right away, all the juice runs out onto the cutting board instead of staying in the meat.

Step 3. While the steak rests, mix the Greek yogurt, adobo sauce, cumin, minced garlic, and lime juice in a medium bowl for the chipotle cream. Set it aside in the fridge so it firms up a bit.

Step 4. In a medium saucepan, heat oil over medium-high heat and stir in the minced garlic for about 30 seconds, just until it smells fragrant. Add the rice and stir for another minute to toast it slightly.

Step 5. Pour in 3 cups of water, bring to a boil, then cover and reduce to a simmer. Simmer for 20 minutes, or check the timing listed on your bag of rice since brands vary.

Step 6. Uncover the rice and fluff it with a fork. Stir in the lime juice, salt, butter, and chopped cilantro. Taste and adjust the salt if needed.

Step 7. Chop the rested steak into bite-size pieces. Layer rice, beans, steak, and shredded lettuce into each bowl, then top with chipotle cream, shredded cheese, sour cream, and pico de gallo.

Rachel Collins

Steak Burrito Bowl

A smoky, marinated flank steak burrito bowl with cilantro lime rice and a cool chipotle cream, ready faster than takeout.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6 portions

Course: Lunch, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 lbs flank steak
• 2½ tsp garlic powder
• 2 tsp cumin powder
• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp chipotle powder
• 1 tsp salt
• 3 tsp olive oil
• 1 tbsp lime juice
• ¾ cup Greek yogurt
• 1½ tbsp adobo sauce from can
• 1 tsp cumin
• 1 garlic clove
• 1 lime juiced
• ¼ tsp salt or to taste
• 1 tbsp olive oil
• 1 garlic clove minced
• 1½ cups white short grain rice
• ½ tsp salt
• 1 lime juiced
• 1½ tsp butter
• ½ cup cilantro leaves chopped
• 1 can Siete charro beans
• 1 cup Mexican cheese shredded
• sour cream
• pico de gallo
• shredded lettuce

Equipment

• Heavy-duty skillet
• Medium saucepan
• Mixing bowls

Method

 

1. In a small bowl, mix garlic powder, cumin, chili powder, smoked paprika, chipotle powder, salt, olive oil, and lime juice. Rub over both sides of the steak and marinate for 2 hours, or cook right away if short on time.
2. Heat a heavy-duty skillet over medium-high heat with 1 tsp cooking oil. Cook the steak 3 to 5 minutes per side.

   Let the steak rest for 5 minutes before slicing. Cutting it right away lets the juices run out onto the board instead of staying in the meat.
3. In a medium bowl, mix Greek yogurt, adobo sauce, cumin, minced garlic, and lime juice for the chipotle cream. Set aside.
4. In a medium saucepan, heat oil over medium-high heat and stir in minced garlic for 30 seconds until fragrant. Add the rice and stir for 1 more minute.
5. Pour in 3 cups of water, bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes, or check your rice package for timing.
6. Uncover and fluff with a fork. Stir in lime juice, salt, butter, and cilantro. Season to taste.
7. Chop the rested steak into bite-size pieces. Layer rice, beans, steak, and shredded lettuce in each bowl. Top with chipotle cream, cheese, sour cream, and pico de gallo.

Nutrition

Protein: 36gFat: 13gSaturated Fat: 4gCholesterol: 95mgSodium: 792mgPotassium: 613mgFiber: 6gSugar: 1gVitamin A: 457IUVitamin C: 1mgCalcium: 75mgIron: 4mg

Notes

Store components separately in the fridge for up to 4 days. Swap rice for cauliflower rice for a lighter option, or use the same steak and toppings to build burritos instead of bowls.

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What to Serve With Steak Burrito Bowl

This bowl is already a full meal, but a few sides round it out if you’re feeding a crowd or want more variety on the table.

Warm tortilla chips and guacamole: the crunch is a nice contrast to the soft rice and steak, and guacamole adds a cool, buttery bite that plays well with the chipotle cream.

Elote (Mexican street corn): the sweetness of the corn and the tang of the cotija cheese balance out the smoky spice in the steak rub.

A simple citrus salad: orange and jicama with a squeeze of lime cuts through the richness of the cheese and sour cream, especially in the summer.

Black bean soup: if it’s a cooler night, a small cup on the side turns this into an even heartier dinner without much extra work.

Storage & Serving Tips

Store leftover components separately in airtight containers in the fridge for up to 4 days. Keeping the steak, rice, and toppings apart keeps everything from getting soggy, especially the lettuce and pico de gallo.

To reheat, warm the steak and rice together in a skillet over medium heat for a few minutes, or microwave them in 30-second bursts until heated through. Add the cold toppings, like the chipotle cream and lettuce, after reheating so they stay fresh.

This recipe is easy to switch up depending on what you have on hand. Swap the rice for cauliflower rice if you want something lighter, or use the same steak and toppings to build burritos instead of bowls. My family loves turning the leftovers into quesadillas with extra cheese pressed in a skillet.

My Favorite Sauces for Steak Burrito Bowl

The chipotle cream in this recipe is my go-to, but if you want to switch things up, a few other sauces pair just as well with the smoky steak and cilantro lime rice. I found these ideas from other home cooks who build bowls the same way I do, and they’re worth keeping in your back pocket.

Avocado crema: a blend of avocado and lime sour cream that adds a cool, buttery layer on top of the warm steak. It works the same way the chipotle cream does here, just milder and greener.

Salsa verde: a tangy, herby option if you want something brighter than a creamy sauce. It cuts through the richness of the cheese and sour cream nicely.

Creamy chili-lime sauce: a mix of mayo, fresh lime juice, chili powder, cumin, and a little hot sauce. It has a similar flavor profile to the marinade, so it doubles down on the smoky, citrusy notes already in the bowl.

Cilantro chili sauce: a fresh, herbaceous sauce built around cilantro and green chilies with a mild kick. It’s a good match if you load your bowl with extra vegetables alongside the steak.

Conclusion