Easy Grilled Steak Burrito Bowls

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Easy Grilled Steak Burrito Bowls are great for easy meal prep recipes full of corn, quinoa, a killer mango avocado salsa and more!

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Can You Freeze Burrito Bowls?

Make your base components — ahead of time, then refrigerate orfreezefor pre-layered, ready-to-goburrito bowls you canmicrowave or reheat on the stovetop.

There’s nothing like a big burrito bowl full of all of your favorites, but often when I see them on social media they are lacking flavor (hello plain chicken) and have odd ingredients that I’m just not going to find at Costco which is one of my favorite places to shop.

Are Burrito Bowls Healthy?

As long as you’re smart about what ingredients you choose, a burrito bowl isn’t too much of a splurge food.

It’s full of lean proteinplus vegetables.

Quinoa or Rice

These easy grilled steak burrito bowls start off with quinoa which we actually keep in our freezer as a quick and easy healthy dinner meal prep. We use the same things in this Healthy Sausage Kale Quinoa Skillet recipe. It’s convenient and a healthier choice than plain, white rice, but we have nothing against rice so use whatever you’d like.

Whatever grain or seed you use in your bowl make sure it’s well seasoned. We like to make our Cilantro Lime Rice or Cilantro Lime Quinoa.If you want to just make something plain you could use chicken or vegetable or even beef broth to give it extra oomph.

Why Marinate Flank Steak

The flank steak should be marinated over night if possible but every hour counts so don’t feel bad if you only get it in the fridge an hour before dinner. That is still better than nothing. Truly though, the longer the meat sits in a marinade the more tender, juicy, and flavorful it gets. Taking 5 minutes to make a marinade the day before isn’t being an over thinker, it’s the difference between really good food for less effort and flavorless food being sweated over 30 minutes before dinner.

We like thisCarne Asada Tacosor the one we list below. Try both and tell us which you prefer.

Grilled Corn

Corn isn’t a necessary component of this dish as we all know that corn doesn’t provide much nutrition, but I sure love those pops of sweet and smoky alongside beef. You can grill corn on the cob (especially if you follow our post on the secret to the best grilled corn on the cob), or you can take frozen corn and sauté it with a little oil in a pan, leaving it to sit until it begins to brown on one side.

Mango Avocado Salsa

Mango Avocado salsa is a true favorite for us and avocados are so easy to get your hands on you can choose to do a straight avocado salsa or if it’s summer and mangos are out, go ahead and throw those in as well. It’s just lime juice, red onion, mango, avocado and cilantro. Anyone can do that and there’s no messing it up. You can watch this video on How to Cut a Mango.Or this one on how to cut an avocado.

Or our 5 Minute pineapple chimichurri with cilantro would be really good on top!

Meal Prep Recipe Idea

Meal prep? No problem, just prepare small containers of everything and it all holds up super well! You can eat it as is, or we like to drizzle with a little Cafe Rio Creamy Tomatillo Cilantro Ranch Dressing.

In the end, it really doesn’t matter what extras you decide to throw into your easy grilled steak burrito bowls. Everything can easily be substituted like zucchini instead of corn, jarred salsa instead of avocado and so on. Use what’s in season, use what you have on hand, but make sure you make these burrito bowls as soon as possible!

More Delicious STEAK RECIPES:

Mexican Steak Marinade (Perfect for Fajitas!)
Easy Garlic Butter Steak at Home
Best Steak Marinade
Easy Philly Cheesesteak Bread
Healthy Thai Peanut Steak Salad
Grilled Flank Steak Summer Salad
Porterhouse Steak with Mushrooms
Spicy Steak and Shrimp Kabobs
Steak Burrito with Grilled Zucchini
Steak and Brussels Sprouts
Philly Cheesesteak Egg Rolls
All our Beef Recipes here!

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Description

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 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

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.
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
See Also
Tortilla Chicken Nuggets - Fingerfood für`s Karnevalsbuffet
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: 1gCalories: 316kcalCarbohydrates: 24gProtein: 8gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 16mgSodium: 614mgFiber: 4gSugar: 14g