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Lunch / Dinner

Grilled Steak Burrito Bowls with Fajita Veggies

All-in-one bowls are everywhere these days. With their rainbow of colors, tastes, textures, and healthyish benefits, it’s no wonder. Plus, they’re a fun, flavorful, and convenient way to mix and match many of your favorite ingredients — grains, proteins, and veggies — together. These Grilled Steak Burrito Bowls with fajita veggies are full of zesty Southwestern flavors, plus they're a real feast for the eyes.


2 servings

Total Time

45 minutes

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Test Kitchen Tip

You can grill the steak and all the veggies at the same time, just be mindful of cooking times.


Preheat grill to medium-high. Brush grill grate with oil.

Purée cilantro, oil, vinegar, 4 tsp. lime juice, orange juice, garlic, jalapeño, Dijon, zest, and honey in a mini food processor for the vinaigrette; season with salt and black pepper.

Season steak with salt, black pepper, and chile powder. Coat corn, onion slices, and sweet potato slices with nonstick spray; season with salt and black pepper.

Grill steak, covered, until a thermometer inserted into the thickest part registers 130–135° for medium-rare, 35 minutes per side; transfer to a cutting board, tent with foil, and let rest 5 minutes before slicing.

Grill corn, covered, turning often until kernels begin to char, about 10 minutes; when cool, cut kernels off cob.

Grill bell pepper, covered, until charred on all sides, about 10 minutes; when cool enough to handle, peel, seed, and cut into strips.

Grill onion slices until crisp-tender, about 5 minutes, turning once; cut into strips.

Grill sweet potato slices until charred and fork-tender, about 5 minutes, turning once; cut into bite-sized pieces.

Meanwhile, heat beans, cumin and ¼ tsp. chile powder in a saucepan over medium until warmed through, 3 minutes; stir in 1 Tbsp. lime juice.

Divide romaine, rice, avocado, steak, corn, onion, sweet potato, bell pepper, and black beans between two bowls; drizzle with vinaigrette.

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