Easy Grilled Steak Burrito Bowls
Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Servings: 6
Easy Grilled Steak Burrito Bowls are great for easy meal prep recipes full of corn, quinoa, a killer mango avocado salsa and more!
Ingredients
For the Marinade
- 1/3 Cup olive oil
- 1/4 Cup soy sauce low sodium
- 1/4 Cup Lime Juice
- 2 Tablespoons Apple cider vinegar
- 2 Tablespoons White sugar
- 1/4 Teaspoon Kosher Salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin seed
- 1 Tablespoon garlic cloves minced
- 1 jalapeño pepper seeded and minced fine
- 1/2 Cup fresh cilantro leaves
- 1 Flank Steak
Mango Avocado Salsa
- 1 Large Mango peeled and chopped
- 1 Large Avocado peeled and chopped
- 1/3 Cup Red Onion minced
- 1 Cup Tomatoes chopped (we love the small heirloom)
- 1 Jalapeno minced, seeded if you want less spicy
- 3 Tablespoons fresh lime juice
- 2 Tablespoons olive oil
- 1/4 cup finely chopped cilantro
- Salt to taste
To Assemble
- Shredded Cheese
- [Cilantro Lime Quinoa]
- [Grilled Corn]
- Extra Lime Wedges
- [Cafe Rio Creamy Tomatilla Cilantro Lime Ranch]
Instructions
- For the Steak
- Prepare the marinade by whisking together all of the ingredients and placing in a ziploc bag with the meat.
- Allow to rest in the refrigerator for 12-24 hours, flipping halfway through.
- Minutes before grilling, remove the meat from the fridge to sit on the counter.
- Heat the grill to medium high heat.
- Place the meat on and turn down to medium heat.
- Cook for 5-7 minutes per side.
- See notes for a tip!
- Prepare the Bowl
- Grill the corn
- Prepare the quinoa according to the link above.
- Shred the cheese and slice the limes.
- Prepare the dressing
- Avocado Salsa
- Prepare the avocado salsa by whisking together the jalapeno, olive oil, lime juice and cilantro.
- Pour over the avocado, mango, red onion and tomatoes and season with salt to taste. If you make the salsa ahead of time, do not season until serving so as to not create more liquid.
- Serve everything together with the quinoa on the bottom.
Notes
Having trouble with flank steak cooking evenly? It's tapered at one end which can result in flank steak being overcooked at one end and rare a the other. We cut the meat in half and start the thick piece first, followed by the smaller side. Either way the meat will be cut up so no one will know that you didn't cook it in one big piece.
Nutrition Facts
Easy Grilled Steak Burrito Bowls
Amount Per Serving (1 g)
Calories 316
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Polyunsaturated Fat 18g
Cholesterol 16mg5%
Sodium 614mg27%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 14g16%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.