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Grilled Steak Burrito Bowls

A hearty and flavorful meal featuring grilled ribeye steak, sautéed bell peppers, and a tangy green enchilada sauce served over brown rice and black beans.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 590
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb ribeye steak Delivers rich flavor and juicy texture
  • 1 tbsp vegetable oil Used to create a nice sear on the steak
  • 1 tsp kosher salt Enhances the natural flavors
  • 1/2 tsp black pepper Adds a hint of spice
  • 1/2 tsp onion powder Introduces mild sweetness
  • 1/2 tsp garlic powder Offers aromatic flavor
  • 1 tsp paprika Contributes a gentle smokiness
For the Bowl
  • 1 tbsp extra-virgin olive oil Used for sautéing bell peppers
  • 2 cups mini bell peppers Provides sweetness and crunch
  • 1/2 cup green enchilada sauce Adds creaminess and zest
  • 1 cup microwaveable brown rice Convenient base
  • 1 can black beans Adds protein and creaminess
  • 2 tbsp fresh lime juice Brightens flavors
  • 1/2 tsp ground cumin Offers earthiness
  • 1/2 tsp dried oregano Introduces subtle herbal notes
  • 1/2 tsp smoked paprika Enhances dish with smoky flavor
  • 1/4 cup fresh cilantro Complements other ingredients

Method
 

Preparation
  1. Preheat the grill to medium-high heat, around 400 degrees F.
  2. Rub both sides of the ribeye steak with vegetable oil, then season with kosher salt, black pepper, onion powder, garlic powder, and paprika.
Cooking
  1. Grill the seasoned steak for 3-4 minutes per side, until it reaches desired doneness. Let it rest for at least 10 minutes before slicing.
  2. In a large skillet, heat olive oil over medium-high heat. Add chopped mini bell peppers and sauté for 5-6 minutes until lightly charred. Stir in half a cup of enchilada sauce and sauté for another 1-2 minutes.
  3. Prepare the microwaveable brown rice according to the package instructions. Mix the cooked rice with a quarter cup of enchilada sauce in a medium bowl.
  4. In another bowl, combine black beans, lime juice, ground cumin, dried oregano, smoked paprika, and the remaining quarter cup of enchilada sauce. Microwave until heated through.
Serving
  1. Divide the rice and beans into four shallow bowls. Top with sliced steak, sautéed bell peppers, and sprinkle with fresh cilantro.

Notes

Allow steak to reach room temperature before grilling for even cooking. Check internal temperature to avoid overcooking—medium-rare is ideal.