Steak Burrito Bowl
This bold and satisfying steak burrito bowl features tender sliced skirt steak marinated in lime and spices, served over fluffy cilantro rice with roasted peppers and onions. It is a restaurant-quality meal you can easily make at home in under an hour.
A bold and juicy steak burrito bowl with fajita-style peppers and all the fixings.
Nutrition per serving
Ingredients
Protein
Base
Marinade
Vegetables
Spice
Instructions
Marinate the Steak
Combine the lime juice, cumin, garlic powder, olive oil, and salt in a shallow dish and add the skirt steak. Let it marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
Cook the Fajita Vegetables
Heat a cast iron skillet over high heat and cook the sliced peppers and onions with a drizzle of oil for 8 to 10 minutes until softened and lightly charred. Season with salt and a pinch of cumin.
Sear the Steak
Cook the marinated steak in the same hot skillet for 3 to 4 minutes per side for medium doneness. Let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
Assemble the Bowls
Divide the cilantro lime rice among four bowls and top with the sliced steak and fajita vegetables. Add desired toppings such as sour cream, guacamole, pico de gallo, and shredded cheese before serving.
Substitutions
Common mistakes
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