Recipe of the Week: Grilled Steak Burrito Bowls

mag813 August 3, 2017 0
Recipe of the Week: Grilled Steak Burrito Bowls


For the Marinade
  • ⅓ Cup olive oil
  • ¼ Cup soy sauce, low sodium
  • ¼ Cup Lime Juice
  • 2 Tablespoons Apple cider vinegar
  • 2 Tablespoons White sugar
  • ¼ Teaspoon Kosher Salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin seed
  • 1 Tablespoon garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced fine
  • ½ Cup fresh cilantro leaves
  • 1 Flank Steak
Mango Avocado Salsa
  • 1 Large Mango, peeled and chopped
  • 1 Large Avocado, peeled and chopped
  • ⅓ Cup Red Onion, minced
  • 1 Cup Tomatoes, chopped (we love the small heirloom)
  • 1 Jalapeno, minced, seeded if you want less spicy
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons olive oil
  • ¼ cup finely chopped cilantro
  • Salt to taste
To Assemble
  • Cilantro Lime Quinoa
  • Shredded Cheese
  • Grilled Corn
  • Extra Lime Wedges
  • Cafe Rio Creamy Tomatilla Cilantro Lime Ranch


For the Steak
  1. Prepare the marinade by whisking together all of the ingredients and placing in a ziploc bag with the meat. Allow to rest in the refrigerator for 12-24 hours, flipping halfway through.
  2. minutes before grilling, remove the meat from the fridge to sit on the counter.
  3. Heat the grill to medium high heat. Place the meat on and turn down to medium heat. Cook for 5-7 minutes per side. See notes for a tip!
Prepare the Bowl
  1. Grill the corn
  2. Prepare the quinoa according to the link above.
  3. Shred the cheese and slice the limes.
  4. Prepare the dressing
Avocado Salsa
  1. Prepare the avocado salsa by whisking together the jalapeno, olive oil, lime juice and cilantro. Pour over the avocado, mango, red onion and tomatoes and season with salt to taste. If you make the salsa ahead of time, do not season until serving so as to not create more liquid.
  2. Serve everything together with the quinoa on the bottom.

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