If you’re looking for a new dinner idea, make this better than Chipotle, homemade Steak Burrito Bowl! Loaded with a mixture of vegetables and lots of flavors, it’s a great make-ahead recipe. This dish is so easy to throw together! It’s budget friendly, colorful and delicious, I am going to eat it all summer long!
I am low in iron and focusing on adding more red meat to my diet – so this is the perfect way for me to include steak and still stick to my allergy-friendly diet, including gluten free and dairy free ingredients. If you’re a steak lover, you’re going to love the juicy texture of this steak as an easy dinner or lunch option! For more yummy Mexican style recipes, try my Gluten Free Enchiladas, Tomato Free Chili and my Vegan Mexican Hot Chocolate.
Why you’ll love this recipe
I’m obsessed with the juicy, perfectly seasoned meat with the fresh ingredients and toppings, drizzled with hot sauce. It’s so good!
This Steak Burrito Bowl is super customizable – you can add any of your favorite toppings!
This dish is super ideal for meal prep.
This recipe is yummy served hot or cold.
It’s so easy to make gluten free and dairy free!
Made from scratch, you know exactly what’s in it.
Eat it all day long – on the run, as an easy dinner or protein packed lunch.
Equipment needed
I used a pot to cook my rice, a grill to cook the steak and corn and a bowl to serve it all in.
Ingredients needed
Rice: Long or short grain rice both work! I used white rice but you can also use brown rice.
Chicken stock: Use homemade or store bought. For store bought, I like to use a high-quality organic chicken stock. You can also use bone broth for added protein.
Steak: Sirloin works really well in this recipe, but skirt steak and flank are great, too.
Salt and pepper: Seasoning the steak and corn is key in this steak burrito bowl recipe.
Garlic powder: Adds a delicious savory flavor to the steak.
Tomato: You want a ripe and juicy tomato for the best flavor and color.
Guacamole: Make your own or grab your favorite store bought brand!
Corn cobs: I love the crunch corn adds to my steak burrito bowl!
Jalapeno: Adds a little spicy kick! Totally optional, leave it out if you don’t like spice.
Canned beans: Drain your beans as part of your prep.
Lettuce: Use a crunchy, crispy variety for the best texture.
Red onion: I like the mild taste of red onion. You can use regular onion too, if you like a strong onion flavor.
Hot sauce: Use any brand you like!
Step by step instructions
Step 1: Round up your ingredients.
Step 2: Prepare your steaks and corn on the cob by seasoning them with salt, pepper and garlic powder. Grill them both.
Step 3: Cook your rice with the chicken stock and water.
Step 4: While the rice cooks, prepare your tomato, jalapeno, onion and lettuce by dicing them.
Step 5: Put your bowl together by layering in the rice, cut corn and then the steak, tomato, guacamole, beans, lettuce, onion and corn. Top your Steak Burrito Bowl with hot sauce.
Storage
Leftover Steak Burrito Bowl can be stored in an airtight container for about 3 days, in the fridge. Make sure to cool the ingredients properly before packing them away.
I don’t recommend freezing all these ingredients mixed, but you can freeze leftover cooked rice and steak separately. Same goes for the cooked corn.
Variations
Make a Tex Mex version by adding shredded dairy free cheddar cheese and topping the bowl with dairy free pico de gallo. You could also add some gluten free tortilla chips.
Add cilantro and lime to the rice for extra flavor!
Make a lower carb version by using cauliflower rice instead of regular rice and grilled peppers instead of beans.
Try swapping out the steak for a different protein- like chicken! You can also do half steak, half chicken!
How to serve
You can actually add loads of different toppings to your bowl, but this is how I like to have mine:
- Have your Steak Burrito Bowl with fresh, chopped cilantro and mint. Try some lime on the side.
- I like to eat my Steak Burrito Bowl warm. It’s also really yummy cold.
- Have it with a glass of water and my Fruit Ice Cubes.
Recipe FAQ
What kind of steak is good for burrito bowls?
I recommend skirt steak, sirloin or flank. Each of these cooks quickly and stays juicy.
What should go in a steak burrito bowl?
Grilled steak, a base of rice, crunchy veggies like corn or peppers and toppings like guacamole.
Are burrito bowls gluten free?
Yes, as long as you check that the sauces and seasonings are gluten free!
Are these burrito bowls dairy free?
Yes! I did not use any dairy-containing ingredients in these burrito bowls.
What other veggies could I add to these burrito bowls?
Try adding peppers, shredded cabbage, pickled onion, cucumber or radishes!
Related recipes
Be sure to try these fun dinner ideas next:
If you make this Steak Burrito Bowl and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Steak Burrito Bowl (Gluten Free and Dairy Free)
Equipment
- 1 pot
- 1 grill
- 1 bowl
Ingredients
- 2 cups rice
- 3 ½ cups chicken stock
- 2 steaks
- dash salt
- dash pepper
- 1 tsp garlic powder
- 1 tomato
- 1 cup guacamole
- 2 corn cobs
- 1 jalapeno
- 1 can beans
- 1 cup lettuce
- ½ red onion
- Hot sauce
Instructions
- Gather your ingredients.
- Season steaks and corn on the cob with salt, pepper and garlic powder and grill until desired doneness.
- Cook your rice according to instructions on the package. I like to use broth instead of water.
- While they are cooking, chop your tomato, jalapeno, onion and lettuce.
- Assemble bowls by adding rice to the bottom.
- Cut corn off of the cob.
- Arrange steak, tomato, guacamole, beans, lettuce, onion and corn.
- Drizzle with hot sauce and enjoy!
Leave a Reply