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Grilled Steak Burrito Bowls

Savory Grilled Steak Burrito Bowls That Wow Your Tastebuds

These Grilled Steak Burrito Bowls offer a flavor explosion with tender steak and zesty salsa, perfect for meal prep and customizable for all tastes.
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Prep Time 30 minutes
Cook Time 45 minutes
Marinating Time 12 hours
Total Time 13 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Steak Marinade
  • 1 lb Flank Steak Best if marinated overnight.
  • 3 tbsp Olive Oil Can substitute with avocado oil.
  • 1 tbsp Soy Sauce (low sodium) Use tamari for gluten-free.
  • 2 tbsp Lime Juice Substitute with lemon juice if needed.
  • 1 tbsp Apple Cider Vinegar White wine vinegar can be used.
  • 1 tbsp White Sugar Can substitute with honey.
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper Adjust to taste.
  • 1 tsp Ground Cumin Can be replaced with taco seasoning.
  • 3 cloves Garlic Cloves Can substitute with garlic powder.
  • 1 medium Jalapeño Pepper Omit seeds for milder salsa.
  • 1/4 cup Fresh Cilantro Leaves Can use parsley as an alternative.
Bowl Assembly
  • 1 cup Quinoa Substitute with brown rice or cauliflower rice.
  • 2 ears Grilled Corn Alternatively, use frozen corn.
  • 1 medium Mango Fresh or frozen; pineapple can be an alternative.
  • 1 medium Avocado Any ripe stone fruit can be swapped.
  • 1 medium Red Onion Can replace with bell peppers.
  • 1 cup Tomatoes
  • 1 cup Shredded Cheese Optional for a dairy-free option.
  • 1/2 cup Cafe Rio Creamy Tomatillo Cilantro Ranch Use Greek yogurt as a substitute.

Equipment

  • Grill
  • Mixing bowl
  • ziplock bag
  • pot
  • skillet

Method
 

Instructions
  1. Marinate the Steak: Whisk together olive oil, soy sauce, lime juice, apple cider vinegar, sugar, salt, pepper, cumin, minced garlic, jalapeño, and chopped cilantro. Place steak in a ziplock bag, pour in marinade, seal, and refrigerate for 12-24 hours.
  2. Prepare the Grill: Remove marinated flank steak and let it sit at room temperature for 30 minutes. Preheat grill to medium-high heat, approximately 400°F (200°C).
  3. Grill the Steak: Cook the steak on the grill for 5-7 minutes per side until the internal temperature reaches 135°F (57°C) for medium-rare. Let the steak rest for at least 5 minutes.
  4. Cook the Corn: Grill corn on the cob for about 10 minutes, turning occasionally. Alternatively, sauté frozen corn in a skillet with olive oil for 5-7 minutes until browned.
  5. Prepare the Quinoa: Cook the quinoa according to package instructions. Typically rinse, combine with water, bring to boil, reduce to simmer, cover for about 15 minutes.
  6. Make the Mango Avocado Salsa: Combine diced mango, avocado, chopped red onion, tomatoes, minced jalapeño, lime juice, and olive oil. Toss gently and season with salt and cilantro.
  7. Assemble the Bowls: Layer quinoa, slice grilled steak against the grain, add grilled corn and mango avocado salsa. Drizzle with ranch dressing and sprinkle cheese if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 900IUVitamin C: 30mgCalcium: 150mgIron: 4mg

Notes

Marinate overnight for maximum flavor. Store leftovers in an airtight container for up to 4 days.

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