Flank Steak Burrito Bowls
MTM Memorial Day Edition. Flank Steak Burrito Bowls are my Bowl of the Month to finish out May! This citrusy marinade makes for a really tender and flavorful flank steak. While it may seem like there are a lot of elements here, the frozen street corn is a great shortcut and you can use store-bought pico instead of making your own.
Once you have it all prepped, it’s easy for everyone to customize their bowl. Instead of dicing up the avocado today, I mashed it up with a few spoonfuls of pico for a quick guacamole. This is a meal I’ll be making all summer long.
Flank Steak Burrito Bowls
Ingredients
- 1 flank steak, about 1.5 lbs
- 1/2 cup orange juice
- 1 lime, zested and juiced
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1/4 cup cilantro, chopped
Accompaniments
- 1 package (14 oz) frozen Mexican street corn
- 1 can black beans, rinsed and drained
- romaine lettuce, shredded
- sour cream
- cheese, shredded
- avocado, diced
Cilantro Lime Rice
- 4 cups cooked white rice
- 1 lime, zested
- 1/4 cup cilantro, very finely chopped
Pico de Gallo
- 1 small onion, diced
- 1 jalapeño pepper, seeded and diced
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 3 cups tomatoes, diced
- salt, to taste
Instructions
- Pierce the flank steak all over with a fork and place into a resealable plastic bag. Stir together the orange juice, lime juice, soy sauce, olive oil, garlic powder, chili powder, paprika, cumin, and oregano. Reserve 1/4 cup of the marinade in a separate container and pour the remaining marinade over the meat. Marinate for several hours or overnight, if possible.
- When ready to cook, grill or broil the steak to desired doneness, about 8-12 minutes for medium rare, depending on the temperature of your grill or broiler.
- While the steak is resting, make a quick cilantro lime rice by stirring together the cooked rice, lime zest, and chopped cilantro.
- For the Pico, stir together the onion, jalapeño, cilantro, and lime juice to marinate while you dice the tomatoes. Add the tomatoes and season with salt to taste.
- Prepare the corn as directed on the package. Add the black beans to the corn and stir to combine.
- When ready to serve, slice the flank steak across the grain into strips or cut into bite size cubes. Add the chopped cilantro to the reserved marinade and pour the mixture over the cooked meat.
- To assemble the bowls, place a bit of shredded romaine and cilantro lime rice at the bottom of a bowl. Top with the steak, pico de gallo, corn and black beans, sour cream, shredded cheese, and diced avocado.
