Grilled Steak Burrito Bowls

These Grilled Steak Burrito Bowls are packed with summer flavor, but they’re easy enough to make on a weeknight. Happy Grilling!

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I love a good burrito bowl! Juicy grilled steak with cilantro lime rice, beans, avocados and the rest of those yummy toppings. In fact, I posted this Copycat Chipotle Burrito Bowl recipe way back when I first started this blog. It’s a fantastic recipe, and we make it a couple times every summer.

But here’s the thing. That recipe takes time. The chicken gets marinated overnight and then grilled. The cilantro rice needs to be made. There’s a delicious corn salsa, too – that needs to get made. I just know when I make that burrito bowl recipe that it’s one that’s a bit more involved.

Grilled Steak Burrito Bowls

I decided to see if I could turn those burrito bowls into a weeknight recipe. I wanted something that could be whipped up fairly easily on a Tuesday night. Or a Monday night. Or really any night of the week. These Grilled Steak Burrito Bowls totally qualify as a weeknight meal – oh, and these burrito bowls are absolutely delicious!

Ingredients

To shorten the timeline for these burrito bowls, I took a few different shortcuts. These make the recipe faster, but they certainly don’t take away from the flavor!

• Steak. Let’s start with the steak. I grabbed a 16oz. ribeye steak from the store. You could use another cut of steak – New York strip steak, sirloin steak, whatever you prefer. I kept the rub fairly simple. No marinating or chopping up fresh ingredients for this part. Just a classic steak rub of salt, pepper, onion powder, garlic powder and paprika. Feel free to use a favorite store-bought steak rub instead. (Montreal Steak Seasoning is always a favorite here.)
• Bell Peppers. I grabbed a bag of mini bell peppers from the produce department for this recipe. Mini bell peppers are similar in flavor to their larger cousins, but they’re easier to chop. (And they typically don’t have as many seeds.) Those peppers go into a skillet until lightly charred.

• Rice. Ah, here’s a huge time saver. I used microwaveable pouches of rice for this recipe. I normally make rice “from scratch” but to turn this into a weeknight meal, I needed to shorten the rice cooking time. 90 seconds per pouch and you’re done!
• Seasoned Black Beans. Canned black beans get mixed with lime juice and seasonings to create a flavorful and easy topping for this burrito bowl. The beans get microwaved to save time.
• Enchilada Sauce. This is the secret for boosting flavor quickly in this recipe. A can of enchilada sauce is used in several different ways to add flavor to the peppers, rice and beans. I opted for green enchilada sauce, but red enchilada sauce could be used instead.

Other Options

Other options for toppings on these burrito bowls would be:

• Cheese. I recommend shredded Monterey Jack or Pepper Jack cheese.
• Guacamole. You could make homemade guac, but in keeping with the weeknight recipe angle, I might use a container of store-bought guacamole
• Pico de Gallo. Pico would be a good addition here. While homemade pico is easy to make, store-bought once again makes this an easier recipe for weeknights.

How to Store Leftovers

Leftovers of these Grilled Steak Burrito Bowls should be stored in airtight containers in the refrigerator. If possible, the different components (rice, steak, beans and peppers) should be stored in different containers. This makes reheating easier as some parts will take longer than others to reheat.

If you’re looking for an easy meal, then I highly recommend these Grilled Steak Burrito Bowls. They’re delicious. Happy Grilling!

Did you make these Grilled Steak Burrito Bowls at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Grilled Steak Burrito Bowls

These Grilled Steak Burrito Bowls are packed with summer flavor, but they're easy enough to make on a weeknight. Happy Grilling!

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 468kcal

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Ingredients

For the Steak

• ½ Tbsp vegetable oil or canola oil
• 16 oz. ribeye steak
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp paprika

For the Burrito Bowls

• ½ Tbsp extra-virgin olive oil
• 16 oz. mini bell peppers stemmed, seeded and coarsely chopped
• 1 cup green enchilada sauce divided
• 2 8.8-oz. packets microwaveable brown rice
• 1 15-oz. can black beans, drained and rinsed
• 1 Tbsp fresh lime juice
• ½ tsp ground cumin
• ¼ tsp dried oregano
• ¼ tsp smoked paprika
• 2 Tbsp chopped fresh cilantro

Instructions

For the Steak

• Preheat grill to medium-high heat (~400°F).
• Rub both sides of steak with vegetable oil. Using a small bowl, combine kosher salt, black pepper, onion powder, garlic powder and paprika. Sprinkle mixture evenly onto both sides of steaks.
• Grill steaks for 3-4 minutes per side, or until they reach desired doneness.
• Let steaks rest for at least 10 minutes before slicing. Slice steaks against the grain into thin strips.

For the Burrito Bowls

• Meanwhile, using a large skillet, add olive oil and place over medium-high heat.
• Once hot, add chopped mini bell peppers. Sauté for 5-6 minutes, stirring occasionally, or until bell peppers are lightly charred.
• Add ½ cup of enchilada sauce to skillet; stir until well combined. Continue sauteing for 1-2 more minutes.
• Cook rice according to package instructions.
• Place cooked rice in a medium bowl and add ¼ cup of enchilada sauce; stir until well combined.
• Using a separate microwavable bowl, add black beans, lime juice, ground cumin, dried oregano, smoked paprika and remaining ¼ cup of enchilada sauce; stir until well combined. Microwave for 60-90 seconds, or until heated through.

To Assemble

• Divide rice and beans evenly into 4 shallow bowls. Top with sliced steak, black beans, bell peppers and cilantro.

Looking for more grilled steak recipes? Check out these other favorites, too: