This steak burrito bowl recipe is packed with juicy marinated flank steak, brown rice, black beans, charred corn, creamy avocado, and fresh pico de gallo. It’s an easy, restaurant-quality meal that’s perfect for weeknight dinners and meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
Ingredients
1 (2-pound) flank steak
3 medium limes, halved
1 teaspoon all-purpose steak seasoning
1/2 cup fresh cilantro, chopped
2 ears corn on the cob or 2 cups frozen corn kernels, thawed
2 (15-ounce) cans black beans, drained and rinsed
2 cups cooked brown rice
2 large avocados, sliced
2 cups pico de gallo or fresh salsa
1 tablespoon butter
Sour cream (optional)
Shredded cheese (optional)
Guacamole (optional)
Instructions
1. Place the flank steak on a parchment-lined tray. Squeeze the juice of one lime over the steak, season with steak seasoning, and sprinkle with half of the chopped cilantro. Let marinate for at least 15 minutes or overnight.
2. Cook the brown rice according to the package directions and divide it evenly among four serving bowls.
3. Heat a grill pan or large skillet over medium-high heat. Char the corn until lightly browned on all sides, then divide it between the bowls.
4. Add the butter to the hot skillet and cook the flank steak for about 3 minutes per side. Continue cooking until it reaches your preferred doneness, about 130°F to 140°F for medium-rare.
5. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes before slicing into thin strips.
6. Arrange the sliced steak over the rice and corn.
7. Top each bowl with black beans, avocado slices, and pico de gallo.
8. Finish with the remaining cilantro, a squeeze of fresh lime juice, and additional seasoning if desired.
9. Serve immediately with optional sour cream, shredded cheese, guacamole, tortilla chips, or salsa.
Notes
For easy meal prep, cook the steak, rice, beans, and corn ahead of time and store them separately for up to 3 days.
Freeze the cooked steak, rice, beans, and corn for up to 3 months.
Add avocado and fresh cilantro just before serving for the freshest flavor.
Flank steak can be replaced with sirloin, skirt steak, or ribeye.
Warm leftovers gently to prevent the steak from becoming overcooked.