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.
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, 3–5 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.
% Daily Value*
Total Fat 45g 69%
Saturated Fat 10g 50%
Cholesterol 75mg 25%
Sodium 713mg 29%
Carbs 83g 27%
*Percent Daily Values are based on a 2,000 calorie diet.