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Overhead view of a vibrant Mexicali Steak Burrito Bowl with tender grilled steak slices, white rice, charred corn, colorful bell peppers, pickled red onions, fresh shredded lettuce, jalapeño slices, creamy guacamole, and drizzled cilantro lime dressing in a bowl, perfect for a quick Mexican-inspired meal.

Tex-Mex Steak Burrito Bowl

A vibrant burrito bowl bursting with zesty flavors, tender steak, and fresh toppings, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Lunch, Main
Cuisine: Mexican, Tex-Mex
Calories: 452
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups cooked cilantro lime rice lightly seasoned with lime and cilantro
  • 1 cup charred corn or corn salsa fresh or frozen
  • 1 cup sautéed bell peppers and onions cooked in avocado oil until caramelized
  • ½ cup guacamole freshly mashed avocado with lime and salt
  • ½ cup shredded cheese cotija, Oaxaca, Monterey Jack, or pepper jack
  • ½ cup pico de gallo diced tomatoes, onion, cilantro, lime
  • 1 cup shredded lettuce iceberg or romaine
  • ¼ cup pickled red onions or thinly sliced raw red onions
  • 2 tablespoons pickled jalapeños or sliced fresh jalapeños
  • ¼ cup cilantro ranch or substitute with sour cream or plain Greek yogurt
  • 2 tablespoons finely chopped cilantro leaves for garnish
  • 2 tablespoons Mexicali seasoning blend of chili powder, cumin, chipotle powder, garlic, onion powder, oregano, and cilantro
  • 1 large lime juiced (freshly squeezed)
  • 1 tablespoon avocado oil or olive oil
  • 2 pounds steak sirloin, skirt, or flank

Equipment

  • 1 Large mixing bowl For combining steak with seasoning and marinade
  • 1 Grill or grill pan Preheat to high heat for best searing
  • 1 Cutting Board For resting and slicing steak
  • 1 Sharp knife For cutting steak into bite-sized pieces
  • 1 Spoon or tongs For tossing and handling steak
  • 6 Serving bowls For assembling burrito bowls

Method
 

  1. Prepare all toppings and sides in advance so everything is ready for assembly.
  2. Combine Mexicali seasoning, avocado oil, and lime juice in a large bowl.
  3. Add steak to the bowl and toss thoroughly to coat evenly.
  4. Preheat grill to 500°F (260°C).
  5. Grill steak for 5–6 minutes on one side, then flip and cook an additional 3–4 minutes until the internal temperature reaches 145°F (60–62°C).
  6. Transfer steak to a cutting board and let it rest 6–8 minutes under foil.
  7. Slice steak into bite-sized pieces.
  8. Assemble bowls by layering rice and lettuce as a base, placing steak in the center, and surrounding with prepared toppings.
  9. Drizzle with cilantro ranch and sprinkle with chopped cilantro. Serve with tortilla chips.

Nutrition

Serving: 300gCalories: 452kcalCarbohydrates: 26gProtein: 33gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 92mgSodium: 81mgPotassium: 501mgFiber: 2gSugar: 0.3gVitamin A: 109IUVitamin C: 2mgCalcium: 98mgIron: 5mg

Notes

Build your own Tex-Mex bowl filled with juicy, seasoned steak, vibrant veggies, and creamy cilantro ranch for a perfect summer meal.

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