A steak burrito bowl is everything you love about a burrito but in a bowl rather than a tortilla. I think that makes it a salad, which makes it healthy for some reason. The truth is, this burrito bowl has everything you need to keep you going, and it tastes great. What else does it need to do or be? You can do most of the prep for this burrito bowl a day ahead, so it can come together really quickly when you are ready to eat. Speaking of which, I'm starving. What about you? Let's get to it.
Steak Burrito Bowl Ingredients
The Steak Burrito Bowl's main ingredients are steak, black beans, corn, sweet potato, sour cream, green onion, jalapeno Jack cheese, lettuce, and rice. Other ingredients include lime juice, cumin, salsa, honey, olive oil, salt and pepper. I used an 8-ounce or 226g inside round steak to make two burrito bowls. If you don't want to use inside round, you can use striploin, sirloin, tenderloin, or ribeye instead. You could also use pulled pork or roasted chicken breast if you want to go a completely different direction. You can also substitute the jalapeno Jack cheese for a nice cheddar, mozzarella, or whatever other cheese you'd like. If you wanted to get really crazy, you could switch the sour cream for yogurt.
Getting Started
Sweet Potato
The first thing you need to do is peel, slice, and roast enough sweet potato for two people. My sweet potatoes were tiny, so I used two. If you have a big sweet potato, use one. Don't worry if you end up with extra roasted sweet potato. It makes a great snack, side dish, or addition to a lot of dishes. Once the sweet potato is peeled, slice it into one centimetre thick rounds. Put the sliced sweet potato on a parchment-lined sheet pan and drizzle with olive oil, then season with salt and pepper. Flip the sweet potatoes and do the same thing on the other side, then put in a 400°f over for about 20 minutes or until the sweet potatoes are tender. Flip halfway through cooking.
Rice
Once the sweet potatoes are in the oven, get your rice cooking. I used Jasmine rice and aimed to have a half cup per burrito bowl. You can use any rice you'd like. Burrito bowls are a great way to use leftover rice. So, if you have any rice in the fridge cooked from last night's dinner, put it in a bowl, heat it in the microwave for a minute, and you are set. Otherwise, cook your rice as per the instruction on its package.
Sour Cream
While the sweet potatoes are cooking, make the sauce cream-based sauce. To do that, get a small bowl and in it combine a ¼ cup sour cream, ¼ teaspoon cumin, ¼ teaspoon kosher salt, and ½ teaspoon honey. Mix it well, and put it in the fridge, covered until you are ready to use it. If you have a squeeze bottle, it could even be a cleaned out mustard bottle, put the sauce in there. It will make it easier to add to the burrito bowl later, and the thin line of sauce from the squeeze bottle will look nice.
Corn and Beans Pt. 1
The next step is to start preparing the corn and beans. I used ¾ cup of frozen corn becasue that's what I had. I boiled it for about 2 minutes, then drained it. You can skip this step by using canned corn. I also used a 398 ml can of black beans, which I drained and rinsed. The last step in this bit of prep is to thinly slice 2 green onions. Set the corn, beans, and green onion aside for a few minutes.
Cooking The Steak
Heat a medium pan over medium-high heat. Add a teaspoon or two of oil, then season the steak on both sides with salt and pepper and cook for 2 to 3 minutes per side or until the steak has reached your desired doneness. Remove the cooked steak from the pan and set it aside to rest.
Beans and Corn pt. 2
Put the steak pan back on the heat and add in the corn, black beans and sliced green onions. Cook for 2 to 3 minutes, season with a ¼ teaspoon of kosher salt and the juice of half a lime then cook for 1 more minute. Finish the corn and beans by pouring any steak juice into the pan.
The other ingredients
The last few things to do are grate the cheese. You want a quarter cup in total. Slice the lettuce as thinly as you can. You want about a quarter cup per person. Thinly slice the rested steak. Finally, cut 12 grape tomatoes in half.
Putting The Steak Burrito Bowls Together
Let's make the burrito bowls! First things first, get out two nice bowls. Put a half cup of cooked rice in the bottom of each bowl. Divide the corn and beans among the two bowls and plate off-center. Divide the sweet potato slices among the two dishes fanning them out across the top of the bowls. Put the sliced steak beside the sweet potato—the grape tomatoes beside the steak, and finally the lettuce. Put the grated cheese in the middle of the bowls topped with a spoonful of your favourite salsa. Finish with the sour cream sauce and some fresh cilantro or sliced green onion for garnish.
Ingredients
Sweet Potato
- 1 large Sweet potato, peeled and sliced into 1 cm thick rounds
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Sour Cream Sauce
- ¼ cup sour cream
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- ½ teaspoon honey
Steak
- 8 ounce inside round steak
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoon canola oil
Corn and Beans
- 398 ml can black beans, drained and rinsed
- ¾ cup frozen corn, boiled for 2 minutes then drained
- 2 green onions, thinly sliced
- ½ lime
- ¼ teaspoon kosher salt
- beef drippings
Bowl
- 1 cup cooked rice
- ¼ cup grated jalapeno Jack cheese
- 2 tablespoons salsa
- 12 grape tomatoes, cut in half
- ½ cup shredded iceberg lettuce
- 1 tablespoon chopped cilantro
Instructions
Sweet Potato
- Heat your oven to 400°f
- Line a sheet pan with parchment paper and lay the sliced sweet potato on it in a single layer. Drizzle half the olive oil over the sweet potato and season with half the salt and pepper. Flip the sweet potato, and cover with the remaining olive oil and seasoning.
- Roast the sweet potato for about 20 minutes, or until tender, flipping halfway through.
Steak
- Heat a medium skillet over medium-high heat.
- Season the steak on both sides with salt and pepper. Add the oil and the steak to the pan. Cook for 2 - 3 minutes per side or until the steak has reached the desired doneness. Take the steak out of the pan and set it on a plate to rest.
- Once the steak has rested for 5 minutes, cut it into thin slices.
Corn and Beans
- Put the steak pan back on the heat and add in the corn, beans, green onion, and salt. Cook for two minutes. Squeeze the lime juice into the pan. Finish the beans and corn by adding in any juices that have accumulated under the steak.
The Steak Burrito Bowl
- Get two large bowls and place the rice in the bottom of them.
- Put the corn and beans on the rice slightly off-center.
- Fan the sweet potato around the top of the bowl.
- Put the sliced steak beside the sweet potato, followed by the grape tomatoes and the lettuce.
- Put the salsa on top of the other ingredient in the centre of the bowl. Top with the cheese and the sour cream sauce. Garnish with the chopped cilantro and serve.
The Wrap Up
I'll be the first to admit that there is a fair amount of prep that goes into making this Steak Burrito Bowl. Really, though, the rice and sweet potato can be leftovers or cooked a day ahead. The sauce, corn, and beans can be made in a day, too. Even if you make everything from scratch the day of, it shouldn't take more than 45 minutes to an hour to make. It is absolutely worth the effort, but don't take my word for it, try it for yourself. If you do try it come back and give the recipe a rating.
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