Sunday afternoon is the best time to set your week up for success. You want a meal that feels fresh and keeps you full. This steak burrito bowl is the answer to your busy weeknight worries.
It is packed with protein and bright, zesty flavors. You will love how easy it is to assemble these bowls. They make your healthy reset feel like a treat rather than a chore.
Why This Steak Burrito Bowl Works
This recipe is a total win for anyone who loves simple, fresh food. It uses affordable flank steak that stays tender and juicy. The combination of beans and rice makes it very budget-friendly for families.
You can prep everything in about 35 minutes total. It stores beautifully in the fridge for several days. This makes it the perfect meal prep solution for your busy work lunches.
Simple Method
Cooking steak can feel intimidating for beginners, but this method is foolproof. You simply slice the steak thin and sear it quickly. The high heat gives you a golden crust without overcooking the middle.
Mixing the rice with lime and cilantro adds a professional touch. Even if you are new to the kitchen, you can master this. Your family will think you ordered from a fancy restaurant.
What You Need
Most of these items are likely already in your pantry or freezer. Using frozen corn is a great time-saving shortcut that still tastes amazing.
- 1.5 lbs flank steak, sliced into thin strips
- 2 cups long-grain white rice, cooked
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, charred in a skillet
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 large avocado, sliced
- 1/2 cup pico de gallo
Step-by-Step
- In a small bowl, combine cumin, chili powder, garlic powder, and salt. Rub the spice mixture evenly over the steak strips.
- Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the steak for 3-4 minutes until browned and cooked to desired doneness.
- In a large mixing bowl, fold the chopped cilantro and lime juice into the cooked white rice.
- Divide the cilantro-lime rice into four equal meal prep containers.
- Top each portion of rice with equal amounts of seared steak, black beans, and charred corn.
- Garnish with fresh avocado slices and pico de gallo immediately before serving or storage.
Best Ways to Enjoy It
Serve these bowls warm for a cozy dinner at home. You can add a dollop of Greek yogurt for creamy texture. It tastes just like sour cream but adds extra protein.
Pair this meal with a side of crunchy tortilla chips. A squeeze of extra lime juice right before eating wakes up all the spices. Pack them into airtight containers for a stress-free lunch at your desk.
Keep It Fresh
These bowls will stay fresh in your refrigerator for up to four days. If you are prepping ahead, keep the avocado separate. This prevents it from turning brown before you are ready to eat. Reheat the steak and rice in the microwave for one to two minutes. Adding a splash of water to the rice helps it stay fluffy.
Tips for Best Results
- Pat the steak dry with a paper towel before adding spices.
- Don’t crowd the skillet so the steak sears instead of steams.
- Rinse your black beans thoroughly to remove excess salt and starch.
- Use a cast-iron skillet for the best golden crust on the meat.
- Add the avocado right before you eat for the best color.
- Char the corn in a dry pan to get a smoky flavor.
Make It Your Own
- Swap white rice for cauliflower rice for a lower carb option.
- Use chicken thighs instead of steak if you prefer poultry.
- Add sliced jalapeños if you want a spicy kick in your bowl.
- Mix in roasted bell peppers for extra garden-fresh nutrients.
Common Questions
Can I freeze these burrito bowls?
You can freeze the steak, rice, and beans together easily. Leave the avocado and pico de gallo out until you thaw it. It will stay good in the freezer for two months.
What is the best cut of steak to use?
Flank steak is excellent because it is lean and cooks fast. You could also use sirloin or skirt steak for similar results. Just be sure to slice against the grain for tenderness.
How do I keep the rice from getting dry?
Store the rice with the beans and steak in the same container. The moisture from the other ingredients helps keep it soft. A quick sprinkle of water before reheating works wonders.
I hope this simple meal prep helps you feel ready for the week ahead. It is so satisfying to know a healthy dinner is waiting for you. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs flank steak, sliced into thin strips
- 2 cups long -grain white rice, cooked
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, charred in a skillet
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 large avocado , sliced
- 1/2 cup pico de gallo
Instructions
- In a small bowl, combine cumin, chili powder, garlic powder, and salt. Rub the spice mixture evenly over the steak strips.
- Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the steak for 3-4 minutes until browned and cooked to desired doneness.
- In a large mixing bowl, fold the chopped cilantro and lime juice into the cooked white rice.
- Divide the cilantro-lime rice into four equal meal prep containers.
- Top each portion of rice with equal amounts of seared steak, black beans, and charred corn.
- Garnish with fresh avocado slices and pico de gallo immediately before serving or storage.
