Description
A Tex-Mex inspired Steak Burrito Bowl with seasoned steak, rice, cheese, and fresh toppings.
Ingredients
Scale
- 1 lb flank steak or skirt steak
- 2 cups cooked white rice
- 1 cup shredded cheddar or Mexican-blend cheese
- 1/2 cup pico de gallo
- 1/4 cup sliced jalapeños
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Creamy Sauce:
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon milk or water
Instructions
- Season steak with olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Heat a skillet or grill pan over high heat and cook steak 4–5 minutes per side until desired doneness.
- Let steak rest for 5 minutes, then slice into bite-sized pieces.
- Divide cooked rice into bowls and sprinkle with shredded cheese while rice is hot.
- Top with sliced steak, pico de gallo, jalapeños, and cilantro.
- Whisk together sour cream, lime juice, and milk to make the creamy sauce.
- Drizzle sauce over the bowls and serve immediately.
Notes
- Adjust jalapeños for desired spiciness.
- Substitute sour cream with Greek yogurt for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling/Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Steak Burrito Bowl, Steak rice bowl, Tex-Mex bowl recipe, Burrito bowl at home, Mexican steak bowl, Easy steak dinner