Description
Delicious and customizable burrito bowls with flavorful marinated steak, fluffy rice, beans, corn, and avocado, topped with a bright cilantro lime crema.
Ingredients
- 1 ¼ lb flank steak (or sirloin)
- ⅓ cup olive oil
- 1 lime, zested and juiced
- 1 Tbsp minced garlic
- ½ cup minced cilantro
- 1 ½ tsp salt
- ½ tsp black pepper
- 2 cups cooked white rice (or cilantro lime rice, Spanish rice, or cauliflower rice)
- 1 can black beans, drained and rinsed (or skip for paleo)
- 1 cup corn (fresh, frozen, or grilled)
- 1 avocado, sliced or cubed
- 1 batch cilantro lime crema (or guacamole and pico de gallo)
Instructions
- Make the marinade: In a bowl, whisk together olive oil, lime zest and juice, garlic, cilantro, salt, and pepper.
- Marinate the steak: Place steak in a shallow dish, pour marinade over, cover, and refrigerate for at least 1 hour (or 10–15 minutes if you’re rushed).
- Cook the steak: Heat a cast-iron pan to medium-high and sear steak for 3–4 minutes per side (adjust cooking time based on thickness).
- Rest: Move steak to a board and rest for 10 minutes before slicing.
- Assemble bowls: Start with rice, then top with beans, corn, avocado, and sliced steak. Spoon crema on top.
Notes
Feel free to customize with sautéed veggies, crushed tortilla chips, or hot sauces. Components can be stored separately for 3–5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican