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Steak Burrito Bowl


  • 1 pound skirt steak, cut into half

  • 3 cups frozen organic corn

  • 2 tablespoons olive or canola oil

  • 1 teaspoon chili powder

  • 1/2 teaspoon oregano

  • 1 teaspoon cumin

  • 1/2 teaspoon paprika

  • dash of salt

  • 1/2 yellow onion, diced

  • 2 limes, juiced

  • 1/4 cup fresh cilantro chopped

  • 2 cups of cooked rice or quinoa

  • 2 cups of lettuce (romaine or iceberg work best)

  • 24 grape tomatoes

  • 8 ounces of shredded Mexican blend cheese*

    • DAIRY FREE: use a dairy free shredded cheese like Follow Your Heart, Daiya Foods, or Violife

  • optional: guacamole

  • optional: sour cream*

    • DAIRY FREE: use a dairy free sour cream like Tofutti, Forager, or Kite Hill


1. Pour olive oil/canola oil in a large skillet. Place steak in skillet on medium heat. Use 1/2 the spices (chili powder, oregano, cumin, paprika and salt) on top of the steak. Cook for about 5 minutes, turn steak and season other side with remaining spices, cook another 5 minutes. (This will be medium-rare, if you want medium or well done, cook longer.) Let steak rest for 10 minutes before dicing into cubes.

2. While the steak is cooking, start the rice or quinoa and then make the corn salsa.
3. Corn Salsa: In a large bowl combine corn, 1 tablespoon of oil, onion, lime juice and cilantro.

4. Divide cooked rice/quinoa into 4 bowls. Top rice/quinoa with lettuce, tomatoes and corn salsa. Place the chopped steak on top. Top the salad with cheese*, guacamole and sour cream*.

5. Squeeze fresh lime juice over bowls and garnish with cilantro.

Servings: 4

Allergy free from:








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