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Easy steak burrito bowl with grilled sliced steak, white rice topped with sour cream and cilantro, shredded cheddar cheese, pico de gallo, diced red onions, sliced avocado, black beans, corn, and a lime wedge arranged in a dark bowl

Steak Burrito Bowl

A vibrant and protein-packed bowl featuring tender seared steak, fluffy rice, and fresh Mexican-inspired toppings. Perfect for a quick family dinner or healthy meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak seasoned with salt and pepper
  • 3 cups cooked white rice warm
  • 1 can black beans rinsed and drained
  • 1 cup corn kernels fresh or canned
  • 1 cup tomatoes diced
  • 1 avocado sliced
  • ½ red onion diced
  • ½ cup cheddar cheese shredded
  • ¼ cup sour cream

Equipment

  • 1 Cast iron skillet For a perfect steak sear
  • 1 Chef's knife To slice steak against grain

Method
 

  1. Sear the seasoned steak in a hot skillet for 4-5 minutes per side until browned.
  2. Let the steak rest for five minutes then slice it into thin, bite-sized strips.
  3. Scoop warm rice into bowls and top with beans, corn, and diced onions.
  4. Add the sliced steak and tomatoes to the bowl in an organized layer.
  5. Garnish with avocado, sour cream, and a squeeze of fresh lime juice before serving.

Notes

Slice the steak against the grain to ensure maximum tenderness. For extra flavor, stir lime zest and fresh cilantro into the rice while it is still warm.