Name: Easy Grilled Steak Burrito Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1/3 Cup Olive Oil; 1/4 Cup Soy Sauce (low sodium); 1/4 Cup Lime Juice; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons White Sugar; 1/4 teaspoon Kosher Salt; 1/2 teaspoon Freshly Ground Black Pepper; 1 teaspoon Ground Cumin; 1 Tablespoon Garlic Cloves (minced); 1 Jalapeño Pepper (seeded and minced fine); 1/2 Cup Fresh Cilantro Leaves; 1 Flank Steak; 2 Tablespoons Olive Oil (for salsa); 1 Large Avocado (peeled and chopped); 1 Large Mango (peeled and chopped); 1/3 Cup Red Onion (minced); 1 Cup Tomatoes (chopped); 3 Tablespoons Fresh Lime Juice (for salsa); 1/4 Cup Finely Chopped Cilantro (for salsa); Salt to Taste; Shredded Cheese; Cilantro Lime Quinoa; Grilled Corn; Extra Lime Wedges

Easy Grilled Steak Burrito Bowls

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Enjoy delicious Easy Grilled Steak Burrito Bowls packed with flavor! Perfect for meal prep—try this recipe today for a delightful dinner option.

Author: Naomi Carter
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Dinner
Method: Grilling
Cuisine: Mexican

Ingredients

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1/3 Cup Olive Oil
1/4 Cup Soy Sauce (low sodium)
1/4 Cup Lime Juice
2 Tablespoons Apple Cider Vinegar
2 Tablespoons White Sugar
1/4 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Ground Cumin
1 Tablespoon Garlic Cloves (minced)
1 Jalapeño Pepper (seeded and minced fine)
1/2 Cup Fresh Cilantro Leaves
1 Flank Steak
2 Tablespoons Olive Oil (for salsa)
1 Large Avocado (peeled and chopped)
1 Large Mango (peeled and chopped)
1/3 Cup Red Onion (minced)
1 Cup Tomatoes (chopped)
3 Tablespoons Fresh Lime Juice (for salsa)
1/4 Cup Finely Chopped Cilantro (for salsa)
Salt to Taste
Shredded Cheese
Cilantro Lime Quinoa
Grilled Corn
Extra Lime Wedges

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Instructions

Marinate the steak: In a mixing bowl, whisk together olive oil, soy sauce, lime juice, apple cider vinegar, sugar, salt, pepper, cumin, minced garlic, jalapeño, and cilantro. Place flank steak in a Ziploc bag and pour the marinade over it. Seal and refrigerate for 12 to 24 hours.
Grill the steak: Preheat the grill to medium-high heat. Remove the steak from the fridge 30 minutes before grilling. Grill for 5–7 minutes on each side until cooked to your liking.
Prepare components: Cook quinoa according to package instructions and prepare grilled corn as desired.
Make avocado salsa: In a bowl, combine jalapeño, olive oil, lime juice, and cilantro. Gently fold in diced avocado, mango, red onion, and tomatoes; season with salt.
Assemble bowls: Layer quinoa at the bottom of each bowl and top with sliced grilled steak, corn, avocado salsa, shredded cheese if desired.

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 560
Sugar: 8g
Sodium: 800mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 36g
Cholesterol: 95mg

Find it online: https://easykitchenlove.com/easy-grilled-steak-burrito-bowls/