This mouthwatering Steak Burrito Bowl recipe is packed with juicy steak and a medley of fresh, flavorful ingredients that rival your favorite restaurant dish! In just a matter of minutes, you can have this delicious meal ready and on the table. Whether you’re looking for a quick and easy dinner or planning a casual gathering, this recipe is perfect for any occasion. Get ready to fall in love with the flavors and simplicity of these Steak Burrito Bowls!
How to Make Steak Burrito Bowls
Making these delicious burrito bowls is a breeze, with plenty of options to customize them based on what you have available. I’ve designed this recipe to be incredibly convenient for you and your family, utilizing ingredients that can be prepped ahead of time or substituted with alternatives to significantly cut down on cooking time.
To create these delectable burrito bowls, gather the following ingredients:
- Steak: Flank steak or your favorite boneless steak
- Stone House Seasoning: A unique blend developed by my family, known for its delicious flavor (our last name is Stone, hence the name for the seasoning!)
- Fresh cilantro, chopped
- Black beans: You can also opt for pinto beans if you prefer
- Cooked brown rice: White rice can be used as an alternative. If you’re short on time, pre-cooked rice is available for easy heating.
- Avocado slices
- Pico de gallo or salsa
- Optional ingredients: Sour cream, shredded cheese, guacamole
Prep or Make Ahead
Preparing portions of this recipe ahead of time is a fantastic option. Personally, I like to plan steak dinners over the weekend and cook extra portions to have ready for these burrito bowls later in the week. It’s a huge time-saver during busy weekdays!
Having cooked brown rice on hand is another one of my favorite tips for easy, quick meals. Simply refrigerate or freeze the rice and reheat it whenever you’re ready to use it in the burrito bowls. While my brown rice recipe is quick to make, planning ahead can save even more time!
Several other ingredients can be prepped ahead of time, and salsa or Pico de Gallo can also be made in advance to cut down on preparation time.
When you’re ready to prepare this recipe, follow these simple instructions:
Season the Steak: Place the steak on a baking sheet lined with parchment paper. Squeeze lime juice over the steak and sprinkle both sides generously with Stone House Seasoning and chopped fresh cilantro. Allow the steak to rest while you prepare the remaining ingredients.
Add the Rice: Scoop the brown rice into serving bowls, creating the base for your burrito bowls. Alternatively, you can set up a steak burrito bowl bar and let everyone customize their own bowls with their favorite ingredients. It’s a fun and interactive way to serve this dish!
Cook and Add the Corn: Char the corn on the cob or cook corn kernels on a grill pan or skillet until golden brown, turning with tongs as each side cooks. If you’re pre-assembling the burrito bowls, scoop the corn onto the rice. For the bowl bar method, place the corn in a separate bowl.
Cook and Add the Steak: In a grill pan or skillet, cook the steak with butter for three minutes on each side. Allow the steak to rest for 5 minutes off the heat, then slice it into thin strips for topping the burrito bowls.
Add Other Toppings: Spoon drained black beans onto the bowls, followed by pico de gallo, sliced avocado, a squeeze of lime, fresh cilantro, and a sprinkle of salt or additional Stone House Seasoning. Feel free to add optional toppings such as shredded cheese, guacamole, salsa, or sour cream.
Serve and Enjoy: The burrito bowls are delicious as they are, but you can enhance the experience by serving them with tortilla chips, extra salsa, and warm queso on the side!
Storage and Make Ahead Instructions
If you’d like to prepare ahead or save leftovers for later, follow these instructions:
To make ahead: Prepare the burrito bowl base ingredients (rice, steak, beans, and corn) according to the recipe instructions. Store them in individual airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat and assemble the bowls, adding fresh avocado slices and freshly chopped cilantro as the final touches. You can also make salsa and Pico de Gallo ahead of time and add them just before serving.
To freeze: Place the cooled burrito bowl base (rice, steak, beans, and corn) in airtight, freezer-safe containers and freeze for up to 3 months. Thaw the bowls in the refrigerator overnight, then reheat in the microwave and add fresh toppings according to your preferences.
More Favorite Recipes
- Chicken Enchiladas
- Shrimp Tacos
- Mexican Street Corn
- Steak Fajitas
- Easy Barbacoa
Here’s my irresistible Steak Burrito Bowls Recipe! I’m confident that you’ll fall head over heels for this dish, just like I have. Get ready to savor every bite!