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Steak Burrito Bowl: Flavorful One-Pot Meal
Maya Bennett

Steak Burrito Bowl: Flavorful One-Pot Meal

A smoky chipotle and cumin-marinated steak bowl with bright corn salsa, warm rice, and zesty garnishes. This effortless meal balances bold flavors and convenience, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 (1-inch thick) flank or skirt steak
  • 1 chipotle pepper with adobo sauce (canned preferred)
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 1 cup cooked white rice
  • Juice of 1 lime
  • 2 tbsp chopped fresh cilantro
  • 1 tsp salt
  • Canned black beans (15 oz), drained
  • Corn salsa (4 cups, see notes)
  • Optional garnishes: avocado, lime wedges

Method
 

  1. Blend chipotle pepper, adobo sauce, cumin, olive oil, and garlic until smooth
  2. Marinate steak in container with mixture for 30 minutes
  3. Heat grill to 400°F. Cook steak 5 minutes per side until 130°F internal
  4. Let steak rest 10 minutes, then cube
  5. Toss rice with lime juice, a drizzle of oil, cilantro, and salt
  6. Divide rice into bowls, top with steak, black beans, and corn salsa

Notes

Create a balanced marinade by blending spices
Use a thermometer for perfect doneness
Rest steak to retain juices
Substitute quinoa for rice if preferred