Spiced skirt steak, lime-bright corn salsa, and brown rice make a generous bowl. Crisp lettuce, tomatoes, and cheese bring color and texture, with guacamole and sour cream to finish.
Build the Bowls
Have the cooked rice and corn ready before searing the steak. Make the salsa while the meat rests, then slice across the grain for tender bites.
Steak Burrito Bowls with Corn Salsa
Spiced skirt steak over brown rice with corn salsa, lettuce, tomatoes, cheese, and optional guacamole.
Ingredients
- 1 lb Skirt steak cut into thirds
3 tbsp Olive oil extra virgin; divided- 1 tsp Chili powder
- 1 tsp Ground Cumin
- ½ tsp Oregano dried
- ½ tsp Paprika
- Kosher Salt
- Black pepper freshly ground
- 3 cups Corn cooked and cooled, or canned and drained
- ½ red onion chopped
- 2 Jalapeno peppers minced
- 2 Limes juice of
- 2 tbsp fresh cilantro chopped, plus more for garnish
- 4 cups Brown rice cooked
- 2 cups Lettuce shredded
- 2 cups Cherry tomatoes quartered
- 1 cup Mexican Cheese Blend shredded
- 1 cup Guacamole optional
- Sour cream for serving
- Lime wedges for serving
Instructions
- Rub the steak with 1 tablespoon olive oil, chili powder, cumin, oregano, and paprika. Season with salt and pepper.
- Heat another tablespoon oil in a large skillet over medium-high heat. Sear the steak on both sides, adjusting the heat as needed. Cook until the thickest part reaches at least 145°F on a food thermometer, then rest for 10 minutes before slicing thinly across the grain and cutting into bite-size pieces. Cooking time depends on thickness; about 4 minutes per side is only a guide.
- In a clean bowl, combine the ready-to-eat corn, remaining tablespoon oil, red onion, jalapenos, juice of the two limes, and 2 tablespoons cilantro. Season with salt and pepper. Keep the salsa separate from raw steak and its utensils.
- Divide the warm cooked rice among four bowls. Add lettuce, tomatoes, corn salsa, sliced steak, and the 1 cup cheese, divided among the bowls. Finish with optional guacamole and sour cream. Garnish with extra cilantro and serve with lime wedges.
Notes
The 4 cups rice are already cooked; start the rice separately if needed. Cook frozen corn according to its package and cool before making the salsa. The 2 tablespoons cilantro belong in the salsa; the separate 1 cup cheese tops the four bowls. Total time is a source estimate and can change with rice preparation and steak thickness.
Tried this recipe?
Let us know how it was!Adapted from Lauren Miyashiro’s Steak Burrito Bowls at Delish.