Steak Burrito Bowl
This Steak Bowl is a hearty, flavour-packed meal that’s perfect for any night of the week. Tender marinated steak is grilled and served over jasmine rice with sautéed capsicum and a fresh corn and tomato salsa. It’s simple to prepare, full of bold flavours, and a great way to bring everything you love about a steak dinner into one satisfying bowl.
Serves
3-4
Prep time
15 minutes
Cooking time
20 minutes
Helpful Tips
Storage
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Substitutions
- Use fresh corn kernels for a sweet crunch in the salsa.
- Adjust the heat in the salsa by adding more or less chilli to taste.
Serving Suggestions
Helpful Tips
Storage
Substitutions
- Use fresh corn kernels for a sweet crunch in the salsa.
- Adjust the heat in the salsa by adding more or less chilli to taste.
Serving Suggestions
Ingredients
Steak Bowl:
- 1/2 green capsicum, sliced
- 1/2 red capsicum, sliced
- 1 tbsp olive oil
Steak Marinade:
- 1/2 brown onion, sliced
- 2 garlic cloves, finely chopped
- 1 tbsp fresh parsley, chopped
- 1/2 green chilli, deseeded and sliced
- 2 tbsp lime juice
- 500g skirt steak, cut into thin strips
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp onion powder
Salsa:
- 1/2 red onion, finely chopped
- 1 tsp olive oil
- 1/2 cup fresh corn kernels
- 8 cherry tomatoes, quartered
- 1 tbsp parsley, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
To Serve:
- Steamed jasmine rice
Directions
- Marinate the steak: In a bowl, combine the marinade ingredients and marinate the steak for at least 15 minutes, or longer if time allows. Cook the rice according to package instructions.
- In a bowl, combine the salsa ingredients. Mix well and set aside.
- Cook the capsicum: Preheat a pan over medium heat and add 1 tbsp olive oil. Add the green and red capsicum and sauté for 5-7 minutes, or until softened. Remove from heat and set aside.
- Preheat a grill or pan over high heat. Cook the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes.
- In individual bowls, add a serving of rice. Top with capsicum, steak, and a generous spoonful of salsa. Serve and enjoy!
Ingredients
Steak Bowl:
- 1/2 green capsicum, sliced
- 1/2 red capsicum, sliced
- 1 tbsp olive oil
Steak Marinade:
- 1/2 brown onion, sliced
- 2 garlic cloves, finely chopped
- 1 tbsp fresh parsley, chopped
- 1/2 green chilli, deseeded and sliced
- 2 tbsp lime juice
- 500g skirt steak, cut into thin strips
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp onion powder
Salsa:
- 1/2 red onion, finely chopped
- 1 tsp olive oil
- 1/2 cup fresh corn kernels
- 8 cherry tomatoes, quartered
- 1 tbsp parsley, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
To Serve:
- Steamed jasmine rice
Directions
- Marinate the steak: In a bowl, combine the marinade ingredients and marinate the steak for at least 15 minutes, or longer if time allows. Cook the rice according to package instructions.
- In a bowl, combine the salsa ingredients. Mix well and set aside.
- Cook the capsicum: Preheat a pan over medium heat and add 1 tbsp olive oil. Add the green and red capsicum and sauté for 5-7 minutes, or until softened. Remove from heat and set aside.
- Preheat a grill or pan over high heat. Cook the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes.
- In individual bowls, add a serving of rice. Top with capsicum, steak, and a generous spoonful of salsa. Serve and enjoy!
Watch How to Make It
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Dinner
Weeknight dinners
30 minutes or less
Date night
Beef
Balanced Bowls