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Here is my go-to skirt steak burrito bowl recipe, with tender sliced beef, fluffy rice, fresh toppings, and a simple homemade salsa that ties everything together perfectly.
These burrito bowls have become our family’s regular Thursday night dinner. I usually prep extra steak and toppings so we can pack them for lunch the next day. Nothing better than having restaurant-style Mexican food right at home, right?
Why You’ll Love This Burrito Bowl
- Quick meal prep – This burrito bowl comes together in just 20-30 minutes, making it perfect for busy weeknight dinners or meal prep for the week ahead.
- Customizable toppings – Everyone can build their own bowl with their favorite ingredients – from cheese and sour cream to fresh avocado and mango salsa, making it perfect for families with different preferences.
- Protein-packed – With tender skirt steak and black beans, this bowl delivers a healthy dose of protein that will keep you feeling satisfied for hours.
- Fresh and filling – The combination of warm rice, seasoned steak, and fresh toppings creates a satisfying meal that’s both nutritious and delicious.
- Budget-friendly – Using simple ingredients and skirt steak (a more affordable cut), you can make restaurant-quality burrito bowls at home for a fraction of the cost.
What Kind of Skirt Steak Should I Use?
For burrito bowls, both inside and outside skirt steak will give you great results, though inside skirt tends to be a bit more tender and is often preferred. When shopping, look for pieces with good marbling (those thin white lines of fat) and a bright red color. If you can’t find skirt steak, flank steak or flat iron steak make good substitutes – they have similar texture and take well to marinades. Just remember to slice your steak against the grain (that means cutting across those visible muscle fibers) to ensure each bite is as tender as possible. For the best results, let your steak come to room temperature before cooking and don’t cook it past medium-rare to keep it juicy and tender.
Options for Substitutions
This burrito bowl recipe is super adaptable and you can make several swaps based on what you have in your kitchen:
- Skirt steak: If you can’t find skirt steak, flank steak or flat iron steak work great. Even ribeye or sirloin can do the job – just adjust cooking time since these cuts are typically thicker.
- Cilantro lime rice: Not a fan of cilantro? Plain white rice works fine, or try brown rice for extra fiber. You can even use cauliflower rice for a low-carb option – just sauté it briefly instead of boiling.
- Black beans: Feel free to swap with pinto beans, kidney beans, or any other beans you like. Both canned and home-cooked work well here.
- Mexican cheese mix: Any cheese you enjoy will work – try cheddar, Monterey Jack, or even crumbled cotija cheese. For dairy-free options, skip the cheese or use a plant-based alternative.
- Sour cream: Greek yogurt makes a great substitute with extra protein. For dairy-free versions, try mashed avocado or cashew cream.
- Mango salsa: Any salsa works here – traditional tomato salsa, pico de gallo, or even roasted corn salsa. Make it your own!
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking skirt steak for burrito bowls is slicing the meat with (instead of against) the grain, which can make your steak chewy and tough – always cut across the visible muscle fibers at a 45-degree angle for the most tender results. Another common error is overcrowding the pan when cooking the steak strips, which leads to steaming instead of searing – work in batches if needed to achieve that perfect brown crust. Temperature control is crucial too – cooking the steak on medium-high heat for just 2-3 minutes per side will give you medium-rare meat, while anything longer risks making it tough and dry. For the best flavor, let your cooked steak rest for 5-10 minutes before slicing and assembling your bowl, allowing the juices to redistribute throughout the meat.
What to Serve With Burrito Bowls?
Since burrito bowls are pretty much a complete meal on their own, you can keep the sides simple and fun! A basket of warm tortilla chips with fresh guacamole or queso dip makes for perfect snacking while you dig into your bowl. If you’re feeding a crowd, set up a toppings bar with extra lime wedges, pickled jalapeños, and different salsas so everyone can customize their bowl. For drinks, nothing beats an ice-cold Mexican beer with a lime wedge, or you could whip up a batch of homemade horchata or agua fresca to keep things authentic. Just remember to warm up some extra tortillas on the side – sometimes folks like to scoop up their bowl ingredients and make impromptu tacos!
Storage Instructions
Keep Fresh: These burrito bowls are perfect for meal prep! Store the components separately in airtight containers in the fridge for up to 4 days. Keep the avocado, sour cream, and fresh garnishes separate and add them just before serving to maintain their freshness.
Meal Prep: To prep ahead, cook your steak, rice, corn, and beans, then portion them into individual containers. You can prep 4-5 days worth of bowls at once, but remember to store your cold toppings separately. When you’re ready to eat, just warm up the container with the hot ingredients and add your fresh toppings.
Warm Up: When it’s time to eat, pop your container with the steak, rice, corn, and beans in the microwave for 1-2 minutes or until heated through. Then add your cold toppings like cheese, avocado, sour cream, and fresh cilantro. The cheese will melt slightly on the warm ingredients – so good!
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 120-140 g
- Fat: 100-120 g
- Carbohydrates: 250-270 g
Ingredients
- 1 lb skirt steak (cut into strips)
- 2 tablespoons extra virgin olive oil (split use)
- 1 tablespoon taco or fajita seasoning
- 4 cups cilantro and lime rice
- 3 cups corn kernels (using fresh, thawed, or canned)
- 3 cups black beans
- 1/2 cup mango salsa (or your choice of salsa or pico de gallo)
- 1 cup shredded mexican cheese mix
- 1 large avocado (chopped)
- 1/4 cup sour cream (to serve)
- 1/4 cup chopped cilantro (for garnish)
Step 1: Prepare and Season the Steak
Place your strips of skirt steak in a bowl and drizzle one tablespoon of extra virgin olive oil over them.
Generously season the steak with taco seasoning (or fajita seasoning).
Toss the steak until all the strips are well coated with the olive oil and seasoning mixture.
Step 2: Cook the Steak
Heat another tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the seasoned skirt steak.
Cook the steak, stirring as needed, until it is browned and cooked to your preferred level of doneness.
This should only take a few minutes, depending on the thickness of your steak strips.
Step 3: Assemble the Bowls
Divide cilantro lime rice evenly into 4 bowls.
On top of the rice in each bowl, layer corn, black beans, mango salsa, crumbles of Mexican cheese, diced avocado, and a dollop of sour cream to add both flavor and texture to the dish.
Step 4: Serve and Enjoy
Garnish each bowl with freshly chopped cilantro to bring a burst of aromatic freshness.
Serve the bowls immediately while all the components are still warm and flavorful.
Enjoy your meal!