Quick Savory Steak Burrito Bowl for Easy Weeknights (Print Version)

Whip up a quick Savory Steak Burrito Bowl. Tender steak, vibrant toppings, and rich flavors make this easy meal a family favorite, even on busy nights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Gluten-Free (if using GF ingredients)

# Ingredients:

→ Main Ingredients

01 - 1 lb flank steak
02 - 1 cup long-grain rice
03 - 1 (15 oz) can black beans, rinsed and drained
04 - 1 cup fresh or frozen corn

→ Flavor Boosters

05 - 2 tbsp olive oil
06 - 1 tsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp garlic powder
10 - 1/4 tsp onion powder
11 - Salt and freshly ground black pepper to taste
12 - 1 lime, cut into wedges

→ Fresh Toppings

13 - 1/2 red onion, finely diced
14 - 1 large avocado, diced
15 - 1/4 cup fresh cilantro, chopped

→ Creamy Finish & Extra Kick

16 - 1/2 cup salsa or pico de gallo
17 - 1/4 cup sour cream or plain Greek yogurt

# Instructions:

01 - First things first, let's get that flank steak ready for your Savory Steak Burrito Bowl. Pat it super dry with paper towels; this is key for a good sear, trust me. Then, slice it against the grain into thin strips. This makes it tender, not chewy! In a bowl, toss the steak with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Really get in there with your hands and make sure every piece is coated. Let it sit for at least 10 minutes while you get everything else going. This little rest makes a huge difference in flavor, I promise!
02 - Heat a large skillet, preferably cast iron, over medium-high heat until it's smoking slightly. A hot pan is crucial here! Add the seasoned steak in a single layer, making sure not to overcrowd the pan. You want a nice sear, not to steam the meat. Cook for about 2-3 minutes per side for medium-rare to medium, depending on thickness. I always worry about overcooking it, so I err on the side of slightly underdone, as it will continue to cook a bit off the heat. Remove the steak from the pan and let it rest on a cutting board. Don't skip the rest; it keeps the juices locked in!
03 - While the steak is resting, get your rice going. Follow the package directions for your chosen rice, but here's my personal twist: I always add a pinch of salt and a tiny drizzle of olive oil to the water. It just makes the rice taste better, honestly! Once cooked, fluff it with a fork. Sometimes I’ll forget about it and it gets a little sticky, but a good fluff usually fixes it. This fluffy base is essential for a proper Savory Steak Burrito Bowl.
04 - In the same skillet you used for the steak (no need to clean it, those browned bits add flavor!), add the rinsed black beans and corn. Sauté for 3-5 minutes until they're heated through and slightly caramelized. You want a little char on the corn; it gives it a fantastic smoky sweetness. I usually add a tiny squeeze of lime juice here too, just to wake up the flavors. It smells amazing right about now, a real kitchen comfort!
05 - Now for the fun part – building your masterpiece! Grab your favorite bowls. Start with a generous scoop of the fluffy rice. Next, add a good portion of the warm black beans and corn mixture. Then, pile on that perfectly seared steak. This is where I sometimes get a little messy, but it’s all part of the charm, right? Don't worry if it looks a bit chaotic; it's going to taste incredible.
06 - Top your Savory Steak Burrito Bowl with all the good stuff! Diced avocado, a spoonful of fresh salsa or pico de gallo, a dollop of sour cream or Greek yogurt, and a generous sprinkle of fresh cilantro. Finish with a final squeeze of fresh lime juice over everything. Take a moment to admire your handiwork – it should look vibrant and inviting. This is where all those individual flavors come together in a beautiful symphony. Enjoy every single bite!

# Notes:

01 - Always slice steak against the grain for maximum tenderness, trust me on this one.
02 - Store components separately for best meal prep results; nobody likes warm, mushy avocado!
03 - Don't have flank steak? Skirt steak or even sirloin can work, just adjust cook times.
04 - A sprinkle of crumbled cotija cheese adds a fantastic salty kick to your bowl.

# Equipment Needed:

01 - Large skillet (preferably cast iron)
02 - cutting board
03 - sharp knife
04 - mixing bowls
05 - sauce pan (for rice)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 40-50g
Protein: 35-45g

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