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
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.
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.
Easy Grilled Steak Burrito Bowls
Amount Per Serving (1 g)
Calories 316Calories from Fat 207
% Daily Value*
Saturated Fat 4g25%
Polyunsaturated Fat 18g
* Percent Daily Values are based on a 2000 calorie diet.