It is 6pm. You are tired. Dinner needs to happen fast. Skip the takeout line tonight. These homemade steak burrito bowls are fresher and tastier. You get all that smoky flavor right in your kitchen.
This recipe delivers a restaurant-quality meal without the high price tag. It is bright, filling, and perfect for warm summer evenings. Your family will love building their own custom bowls. Let’s get cooking!
Why This Recipe Is a Winner
This dish is a total weeknight winner for busy parents. It saves you money compared to ordering out. The steak is incredibly tender and juicy. Plus, you can customize every single bowl. It is perfect for busy families on the go. Everyone gets exactly what they want in their bowl.
Simple Method
Making these bowls is very simple and stress-free. You start by marinating the beef. While that sits, you cook your fluffy rice. The steak sears quickly in a hot pan. Then, you just pile on the fresh toppings. Even beginners can master this easy cooking process.
Ingredients You’ll Need
These bowls use fresh produce and simple pantry staples you likely have.
- 1.5 lbs flank steak
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups long-grain white rice
- 4 cups water
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup pico de gallo
- 1 cup shredded Monterey Jack cheese
- 1 large avocado, sliced
Step-by-Step
- In a small bowl, whisk together chipotle peppers, olive oil, cumin, oregano, salt, and pepper.
- Coat the flank steak with the marinade and let sit for at least 20 minutes at room temperature.
- Combine rice and water in a pot; bring to a boil, then reduce heat and simmer covered for 15 minutes or until water is absorbed.
- Stir cilantro and lime juice into the cooked rice and set aside.
- Heat a heavy cast-iron skillet over high heat.
- Sear the steak for 4 to 6 minutes per side until it reaches an internal temperature of 135°F for medium-rare.
- Transfer steak to a cutting board and let rest for 10 minutes.
- Slice the steak against the grain into thin strips or cubes.
- Assemble bowls by layering rice at the base followed by steak, black beans, corn, pico de gallo, cheese, and avocado.
Best Ways to Enjoy It
Build your bowl with a big base of rice. Add a generous scoop of the juicy seared steak. Top it with fresh pico and creamy avocado. Serve these for a fun family dinner. They are also great for easy weekday lunches. Pack them in glass containers for the best results.
Keep It Fresh
Store the components in separate airtight containers. This keeps everything fresh and crisp. The steak stays good for three days. Reheat the rice and meat in the microwave. Add the cold toppings right before you eat. This is a meal prep dream for your week.
Tips for Best Results
- Don’t skip the 10-minute resting time for the steak.
- Use a heavy cast-iron skillet for a golden sear.
- Rinse your rice for the fluffiest texture possible.
- Add a dollop of sour cream for extra creaminess.
- For a summer twist, use grilled corn on the cob.
- Double the rice to use for other meals later.
- Slice against the grain for the most tender bites.
Ways to Switch It Up
- Swap steak for chicken or shrimp if you prefer.
- Use brown rice or quinoa for extra fiber.
- Make it dairy-free by skipping the cheese entirely.
- Add pickled onions for a bright, tangy pop.
Quick Answers
Can I make this ahead?
Yes, this is perfect for meal prep. Store the hot and cold items separately. Reheat the steak and rice before adding fresh toppings.
Is the steak very spicy?
The chipotle adds a smoky warmth but not high heat. If you are sensitive, use less adobo sauce. Kids usually find this very manageable.
How do I know the steak is done?
Use a meat thermometer for the best results. Aim for 135°F for a perfect medium-rare finish. It will continue to rise while resting.
I hope these homemade steak burrito bowls bring joy to your table. They are a fresh, fun way to enjoy dinner together. Give them a try tonight!
— Lidia
Better Than Chipotle Homemade Steak Burrito Bowls
Ingredients
- 1.5 lbs flank steak
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups long -grain white rice
- 4 cups wate r
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup pico de gallo
- 1 cup shredded Monterey Jack cheese
- 1 large avocado , sliced
Instructions
- In a small bowl, whisk together chipotle peppers, olive oil, cumin, oregano, salt, and pepper.
- Coat the flank steak with the marinade and let sit for at least 20 minutes at room temperature.
- Combine rice and water in a pot; bring to a boil, then reduce heat and simmer covered for 15 minutes or until water is absorbed.
- Stir cilantro and lime juice into the cooked rice and set aside.
- Heat a heavy cast-iron skillet over high heat.
- Sear the steak for 4 to 6 minutes per side until it reaches an internal temperature of 135°F for medium-rare.
- Transfer steak to a cutting board and let rest for 10 minutes.
- Slice the steak against the grain into thin strips or cubes.
- Assemble bowls by layering rice at the base followed by steak, black beans, corn, pico de gallo, cheese, and avocado.
