Description
Indulge in the vibrant flavors of this Steak Burrito Bowl, a delightful dish that captures the essence of Mexican cuisine! Perfect for busy weeknights or family gatherings, this bowl features marinated flank steak served atop a bed of fluffy rice and complemented by fresh vegetables. Each bite is a symphony of textures and tastes, making it not only filling but also a special treat. With quick preparation and customizable options, this recipe is sure to please everyone at the table. Get ready to enjoy a colorful meal that’s as satisfying to make as it is to eat!
Ingredients
Scale
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup white or brown rice
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Optional: Sour cream and salsa for serving
Instructions
- Marinate the flank steak by combining olive oil, minced garlic, cumin, chili powder, salt, and pepper. Rub it onto the steak and let it marinate for at least 30 minutes.
- Cook 1 cup of rice in 2 cups of boiling water on low heat until fluffy.
- Preheat your grill or grill pan; cook the marinated steak for about 4-5 minutes per side until desired doneness. Let rest before slicing.
- In a large bowl, mix cooked rice with black beans, corn, diced tomatoes, chopped red onion, cilantro, and lime juice.
- Assemble bowls with the rice mixture topped with sliced steak and avocado.
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 90mg