Mexicali Steak Burrito Bowls

This build-your-own Mexicali Steak Burrito Bowl is filled with amazing flavors and texture. We like ours with cilantro lime rice topped with grilled Mexicali seasoned steak, caramelized onions and peppers, guacamole, pico de Gallo, charred corn, lettuce and cheese, drizzled with a homemade cilantro ranch.

NOTE: Prep listed is for the steak. Any prep time for add-ins will differ depending on what you make.

Course Mains & Entrees

Cuisine Mexican, Tex Mex

Keyword beef, bowl, burrito, cinco de mayo, dinner, healthy dinner idea

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 452

Author Laurie McNamara

Ingredients

FOR THE STEAK BURRITO BOWLS:

cilantro lime rice
corn salsa or charred corn
sautéed onions and peppers
guacamole
cheese like cotija, oaxaca, monterrey jack or pepper jack
pico de gallo
shredded lettuce
pickled red onions or sliced raw red onions
pickled jalapeños or sliced raw jalapeños
cilantro ranch or use sour cream or plain nonfat greek yogurt
cilantro leaves finely chopped

FOR THE MEXICALI STEAK:

2 tablespoons Mexicali seasoning
1 large lime juiced
1 tablespoon avocado oil
2 pounds steak use sirloin, skirt or flank steak

US Customary - Metric

Instructions

FOR THE ADD-INS:

Give yourself plenty of time to prepare any add-ins (salsa, guacamole, pico etc.) prior to grilling the steaks. Sometimes I make a few of these the day before.

MAKE THE MEXICALI STEAK:

In a large bowl, measure and add Mexicali seasoning, avocado oil and lime juice. Stir to combine. Add add steaks and toss to coat evenly.
Preheat your grill to 500°F or 260°C.
Once your grill has preheated, place steak onto grill and close the lid. Grill for 5 to 6 minutes (this will depend on thickness), flip and continue to grill for 3 to 4 more minutes or until the internal temperature reads 145°F or 60-62°F.
Remove steaks off the grill and transfer to a cutting board. Allow the steak to rest 6 to 8 minutes (tented with foil to keep warm) before slicing and dicing.

BUILD THE BURRITO BOWL:

Start by adding rice and lettuce as the base, then add the cubed steak in the middle and add any toppings or add-ins around the steak. Lastly drizzle with cilantro ranch and sprinkle with chopped cilantro. I like to serve these burrito bowls with tortilla chips.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition