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Marinate flank steak for 24 hours for the ultimate flavor, then grill to no more than medium temperature and slice on the bias for the best steak ever. ohsweetbasil.com
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5 from 5 votes

Easy Grilled Steak Burrito Bowls

Easy Grilled Steak Burrito Bowls are great for easy meal prep recipes full of corn, quinoa, a killer mango avocado salsa and more!
Prep Time1 day
Cook Time20 minutes
Total Time1 day 20 minutes
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: avocado, beef, burrito, corn, mango, mexican, quinoa, salsa, steak
Servings: 6
Author: Sweet Basil

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 s[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 Jalapeno minced, seeded if you want less spicy
  • 2 Tablespoons Olive Oil
  • 1 Large Avocado peeled and chopped
  • 1 Large Mango peeled and chopped
  • 1/3 Cup Red Onion minced
  • 1 Cup Tomatoes chopped (we love the small heirloom)
  • 3 Tablespoons Fresh Lime Juice
  • 1/4 Cup Finely Chopped Cilantro
  • Salt to Taste

To Assemble

US Customary - Metric

Instructions

  • For the Steak
  • Prepare the marinade by whisking together all of the ingredients and placing in a ziploc bag with the meat.
    1/3 Cup Olive Oil, 1/4 Cup Soy Sauce, 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 s[seed, 1 Tablespoon Garlic Cloves, 1 Jalapeño Pepper, 1/2 Cup Fresh Cilantro Leaves, 1 Flank Steak
  • 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
    [Grilled Corn]
  • Prepare the quinoa according to the link above.
    [Cilantro Lime Quinoa]
  • Shred the cheese and slice the limes.
    Shredded Cheese, Extra Lime Wedges
  • Prepare the dressing
    [Cafe Rio Creamy Tomatilla Cilantro Lime Ranch]
  • Avocado Salsa
  • Prepare the avocado salsa by whisking together the jalapeno, olive oil, lime juice and cilantro.
    1 Jalapeno, 2 Tablespoons Olive Oil, 3 Tablespoons Fresh Lime Juice, 1/4 Cup Finely Chopped 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.
    1 Large Avocado, 1 Large Mango, 1/3 Cup Red Onion, 1 Cup Tomatoes, Salt to Taste
  • 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.
Left overs can be kept in the refrigerator for up to 4 days.

Nutrition

Serving: 1g | Calories: 316kcal | Carbohydrates: 24g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 16mg | Sodium: 614mg | Fiber: 4g | Sugar: 14g