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+ servings

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


For Marinate:

  • 2 tbsp Texas Pete® Original Hot Sauce
  • cup Oil
  • 3 tbsp Fresh lime juice
  • 2 tbsp Chopped fresh cilantro
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 ½ lb Flank steak

For Bowl:

  • ½ cup halved cherry tomatoes
  • 2 Limes, cut in wedges
  • 1 Avocado, cubed
  • cup Corn
  • 4 cups Cooked Rice
  • 2 cups Canned Black Beans, rinsed
  • ½ cup Salsa
  • 1 head of Romaine lettuce, chopped
  • ½ cup Cotija cheese, crumbled
  • 4 tbsp Texas Pete® Original Hot Sauce
  • cup Chopped fresh cilantro


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.