These Steak Burrito Bowls were inspired by Taco Bell, but they taste way better when made at home, from scratch, with fresh ingredients. These Steak Burrito Bowls take minutes to throw together and are seriously so yummy.
My husband is also a huge steak lover, and loves these Steak Burrito Bowls. It’s also one of the only recipes my kids will eat these days, so this recipe is a total mom and wife win.
They are so delicious with all the fresh ingredients, and the fresh steak. You will love this simple spin, on a copycat recipe, from Taco Bell.
Ingredient Notes
- Flank Steak
- Minced Garlic
- Soy Sauce
- Olive Oil
- Cumin
- Chili Powder
- Lime Juice
- White Rice, cooked
- Romaine Lettuce
- Pico De Gallo
- Black Beans
- Guacamole
- Cheddar Cheese
- Cilantro
- Lime
How to make this Steak Burrito Bowl
- Slice steak into 1/4 inch strips.
- In a resealable gallon-size ziploc bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder, and lime juice.
- Marinade in the refrigerator for at least 1 hour (it tastes better the longer it marinates).
- Remove steak from the marinade and pan fry over medium heat until it is cooked all the way through.
- In four bowls, evenly distribute the cooked steak, rice, romaine lettuce, pico de gallo, black beans, guacamole, and shredded cheese.
- Top with cilantro and lime juice.
Storing and Other Tips
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.
We recommend seasoning or marinating your meat. To season you could use taco seasoning, or fajita seasoning.
For this recipe, you could easily switch out the steak for really any meat:
- grilled chicken
- shredded chicken
- ground beef
- ground turkey
- ground chicken
- pulled pork
- turkey
If you want to sneak more vegetables in these Steak Burrito Bowls try adding:
- spinach
- broccoli
- bell peppers
- carrot shreds
- banana peppers
- cauliflower
- cucumbers
- zucchini
Other Steak Recipes You’ll Enjoy
- Sheet Pan Steak Fajitas
- Pan Seared Steak
- Slow Cooker Garlic Butter Steak and Potatoes
- Grilled Ribeye Steak
Steak Burrito Bowl
These Steak Burrito Bowls were inspired by Taco Bell, but they taste way better when made at home, from scratch, with fresh ingredients.
Serving servings
Video
Ingredients
- 2 pounds flank steak
- 1 teaspoon minced garlic
- ¼ cup soy sauce
- ¼ cup olive oil
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- 2 Tablespoons lime juice
- 2 cups white rice, cooked
- 4 cups romaine lettuce, chopped
- 2 cups pico de gallo
- 15 ounces canned black beans
- 1 cup guacamole
- 1 cup shredded cheddar cheese
- ½ cup cilantro, chopped
- 1 lime
Equipment
Instructions
- Slice steak into 1/4 inch strips.
- In a resealable gallon-size ziploc bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder, and lime juice.
- Marinade in the refrigerator for at least 1 hour (it tastes better the longer it marinates).
- Remove steak from the marinade and pan fry over medium heat until it is cooked all the way through.
- In four bowls, evenly distribute the cooked steak, rice, romaine lettuce, pico de gallo, black beans, guacamole, and shredded cheese.
- Top with cilantro and lime juice.
Notes
Other vegetables we like to add to this recipe:
- spinach
- broccoli
- bell peppers
- carrot shreds
- banana peppers
- cauliflower
- cucumbers
- zucchini
Nutrition
Calories: 1039 kcal · Carbohydrates: 119 g · Protein: 72 g · Fat: 31 g · Saturated Fat: 12 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 13 g · Cholesterol: 164 mg · Sodium: 2337 mg · Potassium: 1723 mg · Fiber: 14 g · Sugar: 12 g · Vitamin A: 5190 IU · Vitamin C: 25 mg · Calcium: 347 mg · Iron: 8 mg
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