If you love burritos but want something a little lighter and easier to eat with a fork, this Steak Burrito Bowl recipe is calling your name! It’s got juicy steak bites, flavorful seasoned rice, grilled sweet corn, and a smooth, creamy avocado topping that ties it all together. I make this when I’m craving something hearty but still full of fresh flavor. The best part? You can prep most of it in one pan and the rest in a blender! Let’s get cooking!
Method
Cooking the Rice
To start, heat 1 tablespoon of extra virgin olive oil in a medium saucepan over high heat. Once the oil is hot, toss in your chopped onion and bell pepper. Let them cook for about 3 to 4 minutes, stirring occasionally, until they begin to soften and release their sweet aroma. Next, add the chopped garlic and cook it for just 30 seconds so it doesn’t burn. Now it’s time to build flavor stir in the peeled and chopped tomatoes along with the tablespoon of tomato puree. Cook this mixture for about a minute until the tomatoes soften and everything looks saucy.
Now, pour in your rinsed and drained long grain rice. Sprinkle in all the rice seasonings paprika, smoked paprika, oregano, ground cumin, ground coriander, onion granules, garlic granules, chilli flakes, and salt and pepper to taste. Give everything a good mix so the rice gets coated in all those spices. Then, pour in the hot vegetable stock and stir well. Bring the pot to a boil, then lower the heat to a gentle simmer. Cover the pot with a lid and let it cook for about 20 minutes or until all the liquid is absorbed and the rice is fluffy and full of flavor.
Making the Steak Bites
While the rice is cooking, get your frying pan nice and hot over high heat. Add the 15 grams of unsalted butter directly to the pan. Once the butter melts and starts to sizzle, add in the bite-sized pieces of rump steak. Season the steak with dried parsley, smoked paprika, regular paprika, ground cumin, ground coriander, garlic granules, a pinch of chilli flakes, and salt and pepper. Stir everything well so the meat is coated evenly with the spices. Cook the steak for about 3 to 4 minutes, stirring often to get a lovely sear on all sides. You want the steak to be browned on the outside but still juicy on the inside.
Blending the Avocado Crema
While your steak and rice finish cooking, it’s time to whip up the avocado crema. In a blender or food processor, combine one ripe avocado, 2 tablespoons of sour cream, ½ tablespoon of light mayonnaise, one small garlic clove, salt, pepper, and 2 to 3 tablespoons of water. Blend everything until it turns into a smooth, creamy sauce. You can add a splash more water if needed to get a drizzle-worthy consistency. Taste the crema and adjust the seasoning if necessary it should be silky, slightly tangy, and packed with flavor.
Assembling the Burrito Bowls
Now comes the fun part putting it all together! Start by dividing the warm, seasoned rice into three bowls. Top each bowl with your juicy steak bites. Then, add slices of grilled sweet corn right on top for that charred, smoky flavor. Finish it off with a generous drizzle of the avocado crema over everything. Serve the bowls while everything is warm, and enjoy every bite!
Necessary Tools
- Medium saucepan with lid
- Large frying pan or skillet
- Wooden spoon or spatula
- Blender or food processor
- Sharp knife and cutting board
- Tongs (for turning steak and corn)
- Serving bowls
Steak Burrito Bowls
Cuisine: AmericanDifficulty: Easy3
servings15
minutes30
minutes45
minutesIngredients
For the Steak Bites
454g rump steak, cut into bite-sized pieces
2 tsp dried parsley
½ tsp smoked paprika
½ tsp regular paprika
½ tsp ground cumin
½ tsp ground coriander
½ tsp garlic granules
Pinch of chilli flakes
Salt and pepper to taste
15g unsalted butter
For the Rice
180g dried easy cook long grain rice
1 medium onion, chopped
½ large bell pepper (any color), chopped
2 vine tomatoes, peeled and chopped
3 garlic cloves, chopped
1 tbsp tomato puree
1½ cups hot vegetable stock
1 tsp paprika
1 tsp smoked paprika
1 tsp dried oregano
½ tsp ground cumin
½ tsp ground coriander
½ tsp onion granules
½ tsp garlic granules
½ tsp chilli flakes
Salt and pepper to taste
1 tbsp extra virgin olive oil
Extras
2 sweetcorns on the cob, grilled and sliced
1 avocado
2 tbsp sour cream
½ tbsp light mayonnaise
1 small garlic clove
2–3 tbsp water
Salt and pepper to taste
Directions
- Make the Rice
Heat the olive oil in a saucepan over high heat.
Add chopped onion and bell pepper. Cook for 3–4 minutes until soft.
Stir in garlic, cook 30 seconds.
Add chopped tomatoes and tomato puree, stir well for 1 minute.
Pour in the rice, all seasonings, and hot veggie stock.
Bring to a boil, then reduce to low and cover.
Simmer for about 20 minutes or until the liquid is fully absorbed. - Cook the Steak Bites
While the rice is cooking, heat your frying pan over high heat.
Add butter, steak seasonings, and steak pieces.
Stir often and cook for 3–4 minutes until browned and juicy. - Make the Avocado Crema
Blend avocado, sour cream, mayo, garlic, salt, pepper, and water until smooth.
Adjust seasoning or add a bit more water if needed for a pourable texture. - Assemble the Bowls
Divide cooked rice into bowls.
Top with steak bites, grilled corn, and a big drizzle of avocado crema.
Serve hot and dig in!
Notes
- Don’t overcook the steak 3–4 minutes is enough. Any longer and it might turn chewy.
- Make sure the rice is fully rinsed before cooking to prevent stickiness.
- Simmer, don’t boil the rice once the lid is on, or the bottom might burn.
- Use a high heat for the steak pan to get that golden sear quickly.
- Taste your crema before serving it’s easy to adjust with salt, garlic, or lemon juice!
Serving Suggestions
- Add a squeeze of fresh lime juice on top for a citrusy zing.
- Sprinkle chopped cilantro or fresh parsley for color.
- Serve with tortilla chips on the side for crunch.
- Make it spicy with jalapeño slices or a dash of hot sauce.
- Want more veggies? Add shredded lettuce, black beans, or diced cucumber.
Fun Fact
Did you know burrito bowls started as a Tex-Mex twist on the classic burrito? By ditching the tortilla, it became a bowl of flavor-packed layers that’s just as satisfying no wrap required!
Conclusion
This Steak Burrito Bowl is one of those recipes that never gets old. It’s got everything spice, creaminess, freshness, and loads of flavor. Whether you’re feeding your family or just yourself (with leftovers!), it’s a bowl full of joy. And hey, once you master it, feel free to swap the steak for grilled chicken, tofu, or shrimp next time. Burrito bowls are your playground!
