In this episode, Taryn goes over how to make a homemade steak burrito bowl with dry-rubbed flank steak. It’s a versatile and delicious recipe that’s perfect for families as it’s so quick to make and can be easily customized with a variety of toppings. Taryn shares ingredient tips, as well as advice for prepping and customizing your meal. You might even end up liking this recipe better than what you’d get at Chipotle!
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read a full transcript.
RECIPES MENTIONED
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
- Steak Burrito Bowl
- Dry Rubbed Flank Steak
- Paleo Grilled Flank Steak
- Asian-Inspired Flank Steak
- Simple Guacamole Recipe
- Grilled Mexican Chicken Thighs
- Grilled Bell Peppers
- Grilled Onions
- Grilled Zucchini
- Grilled Pineapple
RESOURCES MENTIONED
Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Episode 64: Grilling Flank Steak with a Dry Rub
- Rice cooker
- Anyday microwavable glass bowls
- Microwavable rice packets
Transcript
Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to give you some grilling inspiration.
This episode is continuing off of the last episode, number 64, where I went over how to grill a dry-rubbed flank steak. While flank steak is great to eat on its own, there are a lot of different meals you can make with it and today we’re going over one of those options – a homemade steak burrito bowl.
This is a delicious and versatile dish that is perfect for any steak lover out there. It’s great for families because not only can you easily customize the toppings, but it also comes together pretty quickly. And I happen to think it’s even better than what you’d get at Chipotle.
As I mentioned in the last episode, flank steak is a pretty fast-cooking cut of meat, so if you’ve got your toppings all prepped and ready then you’re just waiting 10 to 15 minutes for the steak to cook. Or maybe you’re using leftover steak so you’re just reheating it! You might even be buying toppings that are already prepped for you – that’s when you’ve really got a fast weeknight meal on your hands.
Let’s go ahead and get into a list of ingredients. As I mentioned, you can easily customize this to your own family’s liking but here’s some options to get you started. A quick note – this ingredient list is for one steak burrito bowl, so adjust as necessary to feed more people. You want to assemble:
- 4 slices of grilled flank steak;
- 1 cup of cooked rice – white, brown, or cauliflower rice all work here;
- ¼ cup of canned black beans that have been rinsed and drained;
- ¼ cup of shredded cheese;
- ½ cup of shredded lettuce;
- ¼ cup of pico de gallo or salsa; and
- 1 tablespoon of guacamole.
The instructions are really simple, which are basically to heat anything up in a microwave that might be cool or cold, like the steak, rice, or black beans, then add everything else into a bowl and dig in. But I want to give you some tips about making this recipe to hopefully make it even easier.
First, this recipe assumes you’re starting with cooked flank steak and cooked rice. If you’re starting with a raw flank steak, you’ll want to listen to episode 64 for tips and instructions on how to cook flank steak. I also have several flank steak recipes on my site which I’ll link to on the show notes page.
For the rice, you just want to follow the package directions to cook it as it will be different depending on what type you’re making. I typically make white rice, and will cook it a variety of different ways depending on how much time I have and what’s available in my pantry. I do own a rice cooker and will use that often, but I will also cook it in the microwave with some glass bowls we have – I’ll link to those on the show notes page as well. And sometimes I buy those little microwavable packets of rice that cook in 90 seconds. Those come in super handy. You could of course also cook it on the stove top – it’s totally up to you.
Onto the beans – I find canned beans easiest to use, but you could use fresh if you have them. And you can change up the type of bean if you prefer a pinto or white bean instead. But if you’re using canned you definitely want to rinse and drain the beans as they come in a salty almost syrupy liquid that if you don’t rinse off will make your beans extra salty.
Most of the other ingredients you should be able to buy already prepped, cut, or shredded, or can easily prep on your own. I do have a recipe for guacamole if you prefer homemade to store-bought like I do. I like to put some tomatoes and shallots in mine, which is in the recipe, but if you’re pressed for time you can omit them. I’ll link to that recipe on the show notes page as well.
And really that’s it! If you want to further customize this bowl you could use a different type of meat like grilled chicken or pork, or even just seasoned ground meat like ground beef or turkey. You could add some grilled veggies to it like grilled bell peppers and onions, or even grilled zucchini. You could also turn it into kind of a Hawaiian steak bowl by adding grilled pineapple and a mango or pineapple salsa – there are a ton of different options here.
I’ll include a link to the full printable recipe for this steak burrito bowl, as well as the other recipes I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.
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