Steak Burrito Bowl
This steak burrito bowl is a high-protein weeknight dinner built around a boldly spiced marinated steak, charred capsicum, and a fresh corn and tomato salsa over jasmine rice. It delivers big, Mexican-inspired flavour with minimal effort, coming together in under 45 minutes.
Serves
4
Prep time
15 minutes
Cooking time
25 minutes
Looking for more Mexican-inspired beef recipes? Try my Carne Asada Tacos with Jalapeño–Lime Chimichurri, my Healthy Beef Tortilla Bowls, or my Easy Chilli Beef Tacos.
Helpful Tips
Storage
- Store each component separately in airtight containers in the fridge for up to 3 days.
- The salsa is best eaten fresh but will keep for 1–2 days — it softens slightly over time.
- Not recommended for freezing — the salsa and steak don't hold up well from frozen.
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Substitutions
- Protein: Swap the steak for chicken thigh or breast using the same marinade — cook time will vary slightly. Prawns also work well for a quicker version.
- Gluten-free: This recipe is naturally gluten-free as written. Check your spice blends and any condiments you add at the table.
- Dairy-free: This recipe contains no dairy.
- No fresh corn: Tinned corn (100g, drained) works perfectly and saves time. No charring needed.
- Rice swap: Works well with brown rice, cauliflower rice, or served in a wrap or over a salad base.
Serving Suggestions
This bowl is a meal on its own, but a few simple additions round it out well.
- A dollop of sour cream or Greek yoghurt adds richness
- Sliced avocado or a quick guacamole works great alongside the salsa
- If you want extra heat, a drizzle of hot sauce or extra fresh chilli finishes it nicely.
- Warm flour or corn tortillas on the side turn it into more of a DIY burrito situation - great for feeding a crowd.
Helpful Tips
Storage
- Store each component separately in airtight containers in the fridge for up to 3 days.
- The salsa is best eaten fresh but will keep for 1–2 days — it softens slightly over time.
- Not recommended for freezing — the salsa and steak don't hold up well from frozen.
Substitutions
- Protein: Swap the steak for chicken thigh or breast using the same marinade — cook time will vary slightly. Prawns also work well for a quicker version.
- Gluten-free: This recipe is naturally gluten-free as written. Check your spice blends and any condiments you add at the table.
- Dairy-free: This recipe contains no dairy.
- No fresh corn: Tinned corn (100g, drained) works perfectly and saves time. No charring needed.
- Rice swap: Works well with brown rice, cauliflower rice, or served in a wrap or over a salad base.
Serving Suggestions
This bowl is a meal on its own, but a few simple additions round it out well.
- A dollop of sour cream or Greek yoghurt adds richness
- Sliced avocado or a quick guacamole works great alongside the salsa
- If you want extra heat, a drizzle of hot sauce or extra fresh chilli finishes it nicely.
- Warm flour or corn tortillas on the side turn it into more of a DIY burrito situation - great for feeding a crowd.
Ingredients
For the Steak & Marinade:
- 500g flank steak or eye fillet
- ½ brown onion, grated
- 3 garlic cloves, minced
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- ½ long green chilli, finely chopped (optional)
- 1 tbsp fresh flat-leaf parsley, chopped
- salt and pepper, to taste
For the Charred Capsicum
- ½ green capsicum, sliced into strips
- ½ red capsicum, sliced into strips
- 1 tbsp olive oil
- Salt, to taste
For the Corn & Tomato Salsa
- 1 cob of corn, kernels sliced off (or 100g tinned corn, drained)
- 8 cherry tomatoes, quartered
- ½ red onion, finely diced
- 1 long green chilli, finely chopped (optional)
- 1 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp lime juice
- 1 tsp olive oil
- Salt and pepper, to taste
To Serve
- 300g jasmine rice (dry weight), cooked
- Lime wedges
- Extra fresh parsley or coriander
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
58
g
Fat
14
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- For the marinade: Combine all marinade ingredients in a bowl or zip-lock bag. Add the steak and turn to coat well. Marinate for at least 30 minutes at room temperature, or up to 8 hours in the fridge.
- Cook the jasmine rice according to packet directions. Keep warm.
- For the corn & tomato salsa. Combine the corn kernels, cherry tomatoes, red onion, chilli (if using), parsley, lime juice, and olive oil in a bowl. Season well with salt and pepper and set aside. If you have an extra few minutes, dry-toast the corn in a hot pan first until lightly golden — it adds a little extra depth, but skip it if you're short on time.
- For the capsicum: Heat a pan or griddle over high heat. Toss the capsicum strips in 1 tbsp olive oil and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until softened and lightly charred at the edges. Set aside.
- For the steak: Get a heavy pan or griddle on high heat. Remove the steak from the marinade and pat dry with paper towel — this helps you get a proper sear instead of steaming the meat. Cook for 3–4 minutes per side for medium-rare, depending on thickness. Rest for 5 minutes, then slice thinly against the grain.
- To assemble: Spoon the rice into bowls. Top with charred capsicum, sliced steak, and a generous spoonful of salsa. Serve with lime wedges.
Ingredients
For the Steak & Marinade:
- 500g flank steak or eye fillet
- ½ brown onion, grated
- 3 garlic cloves, minced
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- ½ long green chilli, finely chopped (optional)
- 1 tbsp fresh flat-leaf parsley, chopped
- salt and pepper, to taste
For the Charred Capsicum
- ½ green capsicum, sliced into strips
- ½ red capsicum, sliced into strips
- 1 tbsp olive oil
- Salt, to taste
For the Corn & Tomato Salsa
- 1 cob of corn, kernels sliced off (or 100g tinned corn, drained)
- 8 cherry tomatoes, quartered
- ½ red onion, finely diced
- 1 long green chilli, finely chopped (optional)
- 1 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp lime juice
- 1 tsp olive oil
- Salt and pepper, to taste
To Serve
- 300g jasmine rice (dry weight), cooked
- Lime wedges
- Extra fresh parsley or coriander
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
58
g
Fat
14
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- For the marinade: Combine all marinade ingredients in a bowl or zip-lock bag. Add the steak and turn to coat well. Marinate for at least 30 minutes at room temperature, or up to 8 hours in the fridge.
- Cook the jasmine rice according to packet directions. Keep warm.
- For the corn & tomato salsa. Combine the corn kernels, cherry tomatoes, red onion, chilli (if using), parsley, lime juice, and olive oil in a bowl. Season well with salt and pepper and set aside. If you have an extra few minutes, dry-toast the corn in a hot pan first until lightly golden — it adds a little extra depth, but skip it if you're short on time.
- For the capsicum: Heat a pan or griddle over high heat. Toss the capsicum strips in 1 tbsp olive oil and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until softened and lightly charred at the edges. Set aside.
- For the steak: Get a heavy pan or griddle on high heat. Remove the steak from the marinade and pat dry with paper towel — this helps you get a proper sear instead of steaming the meat. Cook for 3–4 minutes per side for medium-rare, depending on thickness. Rest for 5 minutes, then slice thinly against the grain.
- To assemble: Spoon the rice into bowls. Top with charred capsicum, sliced steak, and a generous spoonful of salsa. Serve with lime wedges.
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Dinner
Weeknight dinners
30 minutes or less
Date night
Beef
Balanced Bowls