Steak Burrito Bowl

20 min
30 min
2-3 bowls

I absolutely love to have a burrito bowl for lunches during the week. They are easy to prep ahead and easy to throw together. Plus you can make them healthy with tons of great veggies and protein. Plus pack in a ton of flavor!

I used D&D Beef, my absolute favorite beef from a local family ranch. The quality is amazing, all one source and it tastes better than any other beef I’ve had. Love!

So for these bowls, I added lots of great veggies and steak strips with Mexican seasoning. I charred up the corn beforehand for a little extra flavor, but definitely not necessary to have a delicious burrito bowl. I’m also a total wimp with spice so I chose not to add the jalapeños but my husband will throw some onto his bowl. Then add some cooked rice. I simply grabbed the steam rice packages in the frozen section. So easy.

And then finally, what makes the whole thing come together….the Avocado Lime Crema Sauce. I could drink this stuff and I love to drizzle it all over any Mexican food I have.

These are perfect for easy lunches or a great way to use up some leftover veggies. Cook them and toss them all together. Add this to your “must make” recipes!

Be sure to follow me over @lolohomekitchen on Instagram and Facebook!


Steak Burrito Bowl

Tons of flavor in this easy and healthy steak burrito bowl. Loaded with tons of delicious D&D Beef and veggies and drizzled with a creamy avocado lime crema. Such a good and quick meal!

Prep time: 10 min  |  Cook time: 20 min  |  Total: 30 min

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1 pound D&D Beef skirt steak

3 Tablespoon olive oil, divided

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon oregano

1/2 teaspoon paprika

Kosher salt and ground black pepper

3 cups corn (fresh, frozen or canned)

2 cups black beans

1/2 red onion, chopped

2 jalapeños, minced

Juice of 2 limes

4 cups cooked rice (I love using a box mix of cilantro lime)

2 cups shredded lettuce

2 cups cherry tomatoes, quartered

1 cup Mexican cheese blend

1 c. guacamole (optional)

Avocado Lime Crema Sauce

1 avocado

1/2 cup sour cream

1/4 cup fresh cilantro, finely chopped

1 lime – zested and juiced

1/4 teaspoon garlic powder

1/4 teaspoon salt

2 Tablespoons milk or heavy cream


  1. Drizzle 1 tablespoon olive oil over steak, then rub all over with chili powder, cumin, oregano, and paprika. Season both sides with salt and pepper.
  2. Heat a large skillet to med-heat and pour 1 Tablespoon olive oil in and let heat. Place the steak in the skillet and cook about 3 minutes on each side for medium rare. Cook more for more desired doneness. Remove from heat and set aside to let rest about 10 minutes. Once rested, cut into strips or cubes, your preference.
  3. In a large bowl, combine corn, remaining 1 tablespoon olive oil, red onion, black beans, jalapeño, lime juice, and cilantro. Season with salt and pepper. (You can also put the corn in a skillet to char up before hand if desired.)
  4. Divide rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak and cheese.
  5. Drizzle with Avocado Crema and mix and enjoy!

Avocado Crema Lime Sauce

  1. Place all ingredients in a blender or mix with a hand mixer until smooth. Add more milk or cream for a thinner, more drizzly consistency.
  2. Pour over burrito bowl and enjoy!
  3. Stays fresh in an air tight container for about 24 hours.



Tag @LOLOHomeKitchen on Instagram and hashtag it #lolohk


One Response

  1. I tried this and it turned out to be delicious! For the crema I had to add a lot more cream to make it pourable and added a little cumin, garlic and more salt to taste. I wish I could add a picture to this but it basically looks exactly like the picture above.

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