Steak Burrito Bowl Recipe

Ben Carraoli

have to tell you, making this steak burrito bowl at home was a total game-changer for me. I’ve always loved Chipotle bowls, but they can get pricey, and honestly, I like knowing exactly what goes into my food.

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Prep Time 10

Cook Time 15

Servings: 3

Ingredients Method Notes

Ingredients

Steak – 1 lb sirloin or flank steak; choose a lean cut for tenderness. Pro tip: don’t use frozen steak straight from the freezer—it cooks unevenly.
Jasmine Rice – 1 cup uncooked; fragrant and fluffy. I always rinse it first to remove excess starch.
Lettuce – 2 cups chopped iceberg or romaine; adds crunch and freshness. Avoid pre-shredded bagged lettuce—it can get watery.
Red Onion – ½ cup diced; balances flavors with a subtle bite. I soak mine in cold water to mellow the sharpness.
Pico de Gallo – ½ cup; fresh or store-bought it adds zest and color.
Corn – ½ cup; use fresh or thawed frozen for sweetness and texture.
Shredded Cheese – ½ cup; I grate mine fresh for melt and flavor. Dairy-free cheese works too.
Black Beans – 1 cup drained and rinsed; adds protein and creaminess.
Steak Seasoning – 1 tsp each cumin chili powder, paprika, salt, pepper, oregano; homemade seasoning tastes better than store-bought.
Sour Cream or Greek Yogurt – ¼ cup; I often swap for dairy-free yogurt.
Cilantro – 2 tbsp chopped; fresh leaves elevate flavor instantly.
Jalapenos – 1-2 sliced; optional, for heat.
Lime – 1 juiced; brightens the entire bowl.

Method

First, preheat your grill or skillet to medium-high. Mix all the seasonings in a bowl and rub evenly over the steak. Cook each side for 3-5 minutes depending on thickness, then let it rest for a few minutes before slicing into strips.
While the steak rests, heat black beans and corn in separate saucepans over medium heat. Add a pinch of salt or extra spices if desired. I like keeping them warm but not mushy.
In a small bowl, combine sour cream or Greek yogurt with lime juice, zest, and a pinch of salt. Mix until smooth. This tangy topping adds a creamy, zesty kick to every bite.
Start with a lettuce base, then layer rice, beans, corn, diced onions, and shredded cheese around the bowl. Add sliced steak on top, then dollop with pico de gallo, lime crema, and guacamole. Sprinkle with cilantro and jalapeno slices if you like a little heat.

Notes

I always let the steak rest before slicing; it keeps it juicy.
Freshly grated cheese melts better and adds more flavor.
Chilling the lime crema for 10 minutes makes it creamier and less tangy.
Assemble bowls just before eating to keep lettuce crisp.
I sometimes toast the corn slightly for a smoky flavor—it adds a nice twist.