Spicy Grilled Steak Burrito Bowls

This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #SauceIntoSummer #SauceLikeYouMeanIt #TexasPete

The ultimate spicy steak burrito bowl is here! Flank steak marinated in Texas Pete® Original Hot Sauce, oil, fresh lime juice, chopped cilantro, salt, and pepper, grilled, and sliced thin. Served over a bed of fluffy rice and black beans. This delicious bowl is topped with chopped tomatoes, corn, romaine lettuce, spicy salsa, cheese, avocado, a few lime wedges, and a side of crispy tortilla chips. 

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I love to use hot sauce in my grilling marinate, and Texas Pete® Original Hot Sauce is the perfect ingredient!

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Besides using Texas Pete® Original Hot Sauce in my marinate, I love to drizzle it over the top of my burrito bowl for a little extra flavor and heat.

What do you need to make a Spicy Steak Burrito Bowl?

For the marinate:

• Texas Pete® Original Hot Sauce
• Oil
• Fresh lime juice
• Chopped fresh cilantro
• Salt
• Pepper

For the burrito bowl:

• Flank steak
• Cherry tomatoes
• Limes
• Avocado
• Corn
• Rice
• Black Beans
• Salsa
• Romaine lettuce
• Cotija cheese
• More Texas Pete® Original Hot Sauce
• Chopped fresh cilantro

How do you make a Spicy Steak Burrito Bowl?

For marinate:

1. Whisk Texas Pete® hot sauce, oil, lime juice, cilantro, salt, and pepper in a bowl.
2. Place steak is a sealable bag. Pour marinate in the bag. Toss to coat.
3. Place bag in the fridge for 5-6 hours before ready to grill.

For the burrito bowl:

1. Heat the grill to high heat (or use a grill pan). Remove steak from the marinade and discard the bag. Cook the meat for about 2-3 minutes per side. The internal temperature should be 135°F when tested internal with a meat thermometer. Remove and allow to rest on a cutting board for 5 minutes.
2. Slice the steak into thin strips against the grain. Slicing against the grain will produce tender pieces of steak.
3. Spoon a layer of rice into a shallow wide bowl (a plate will work too). Top with black beans. Add slices of steak. Surround with tomatoes, avocado, salsa, lime wedges, corn, and chopped romaine lettuce.
4. Top with additional Texas Pete® hot sauce, if desired, cheese, and chopped cilantro.
5. Garnish with crispy tortilla chips.

Frequently Asked Questions:

What does it mean to slice a steak against the grain?

It means you are cutting against muscle fibers and making them short- ultimately making the meat more tender.

What other cuts of steak do you recommend?

Skirt steak would be a delicious option in place of flank steak for this recipe. Follow the same marinating process, but cook about 30 seconds less per side when grilling.

Is there an additional dressing you can recommend?

If you want a little cream dressing on top, sour cream is a great option, but another great option is a little Texas Pete® hot sauce mixed with ranch and drizzled on top of the bowl.

How do I know my steak is done cooking?

Use a meat thermometer! There is also a hand test that I do, but that really works with a thicker steak that you can touch. Thinner steaks like flank and skirt will not use that method.

Looking for more delicious Mexican inspired recipes?!

Slow Cooker Verde Chicken Chili

Fried Ice Cream Cake

White Chicken Enchiladas

Chicken Tamale Casserole

Simple Instant Pot Pork Verde Tacos

Sheet Pan Chili Lime Chicken Fajitas

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Print

Spicy Steak Burrito Bowl

Course Main Course

Cuisine Mexican

Keyword Beef, mexican, rice, steak

Prep Time 15 minutes

Cook Time 6 minutes

Marinating Time 5 hours

Servings 4 Bowls

Ingredients

For Marinate:

• 2 tbsp Texas Pete® Original Hot Sauce
• 2/3 cup Oil
• 3 tbsp Fresh lime juice
• 2 tbsp Chopped fresh cilantro
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 1/2 lb Flank steak

For Bowl:

• 1/2 cup halved cherry tomatoes
• 2 Limes, cut in wedges
• 1 Avocado, cubed
• 2/3 cup Corn
• 4 cups Cooked Rice
• 2 cups Canned Black Beans, rinsed
• 1/2 cup Salsa
• 1 head of Romaine lettuce, chopped
• 1/2 cup Cotija cheese, crumbled
• 4 tbsp Texas Pete® Original Hot Sauce
• 1/3 cup Chopped fresh cilantro

US Customary – Metric

Instructions

For Marinate:

• Whisk hot sauce, oil, lime juice, cilantro, salt, and pepper in a bowl. Place steak is a sealable bag. Pour marinate in the bag. Toss to coat.
• Place bag in the fridge for 5-6 hours before ready to grill.

For Burrito Bowl:

• Heat the grill to  high heat (or use a grill pan). Remove steak from the marinade and discard the bag.
• Cook the meat for about 2-3 minutes per side. The internal temperature should be 135°F when tested internal with a meat thermometer. Remove and allow to rest on a cutting board for 5 minutes.
• Slice the steak into thin strips against the grain. Slicing against the grain will produce tender pieces of steak.
• Spoon a cup of rice into 4 shallow wide bowl (a plate will work too). Top with black beans. Add slices of steak.
• Surround with even portions tomatoes, avocado, salsa, lime wedges, corn, and chopped romaine lettuce.
• Top with additional hot sauce, if desired, cheese, and chopped cilantro. Garnish with crispy tortilla chips.