High Protein Steak Burrito Bowl is a Tex-Mex dinner made with lean sirloin steak, brown rice, black beans, corn, romaine lettuce, cherry tomatoes, red bell pepper, red onion, shredded Mexican cheese, cilantro, lime, and a creamy salsa yogurt sauce.
This bowl is filling without feeling heavy, and it has the kind of mix that makes dinner feel planned even when the day has been a lot.
You’ve got warm steak and rice, cool lettuce and tomatoes, a little cheese, and a creamy sauce that pulls it all together.
It’s also a solid recipe for meal prep. Keep the rice, steak, toppings, and sauce stored separately, then build your bowl when you’re ready to eat.
The ingredients are common, the prep is manageable, and the whole thing feels like something you’d grab from a burrito place, only made at home.
Why You’ll Love This High Protein Steak Burrito Bowl
It Has 49 Grams Of Protein
Each bowl has 49 grams of protein, mostly from the sirloin steak, Greek yogurt, black beans, and cheese.
It Works For Meal Prep
You can prep the steak, rice, toppings, and sauce ahead of time. Store them in separate containers so the lettuce stays crisp.
It Uses Common Ingredients
This recipe uses ingredients like brown rice, canned black beans, corn, salsa, yogurt, and Tex-Mex spices.
It Has A Burrito Bowl Feel
You get the steak, rice, beans, corn, cheese, salsa sauce, cilantro, and lime without needing tortillas.
It’s Ready In 30 Minutes
This bowl works for weeknight dinner because the prep and cook time stay manageable.
Ingredient Substitutions
Sirloin Steak
You can use flank steak, skirt steak, or strip steak. Slice the steak thinly against the grain after it rests.
Brown Rice
You can use white rice, cilantro lime rice, cauliflower rice, or quinoa.
Black Beans
You can use pinto beans or kidney beans.
Corn
You can use frozen corn that has been thawed, canned corn, or grilled corn kernels.
Romaine Lettuce
You can use chopped green leaf lettuce, iceberg lettuce, or shredded cabbage.
Mexican Cheese Blend
You can use shredded cheddar, Monterey Jack, pepper jack, or cotija.
Greek Yogurt
You can use plain regular yogurt or sour cream. The sauce may be thinner with regular yogurt.
Salsa
You can use mild, medium, or hot salsa. Pico de gallo also works if you want a chunkier sauce.
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High Protein Steak Burrito Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
Bowl:
- 1½ pounds lean sirloin steaks
- 1 tablespoon olive oil
- 1½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cooked brown rice
- 1 cup black beans well drained and rinsed
- 1 cup corn drained
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper chopped
- ¼ cup red onion chopped
- ¼ cup reduced-fat shredded Mexican cheese blend
- 2 tablespoon fresh chopped cilantro
- 1 lime cut into wedges
For the Creamy Salsa Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon salsa
- 1 tablespoon lime juice
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Pat the steak dry with paper towels.
- Sprinkle the steak with chili powder, garlic powder, cumin, smoked paprika, onion powder, salt, and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the steak to the skillet.
- Cook the steak for 4 to 5 minutes on each side, or until it reaches your preferred doneness.
- Transfer the steak to a cutting board. Let the steak rest for 5 minutes. Slice the steak thinly against the grain.
- In a small bowl, add Greek yogurt, salsa, lime juice, water, garlic powder, chili powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the brown rice evenly between 4 bowls. Add romaine lettuce to each bowl. Top each bowl with sliced steak, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
- Drizzle each bowl with creamy salsa yogurt sauce.
- Serve with lime wedges.
Notes
Tips and Tricks
Use even steak pieces – Steaks that are close in thickness cook more evenly in the skillet. Rest before slicing – Letting the steak rest helps keep the juices in the meat instead of on the cutting board. Slice against the grain – Cutting against the grain makes the steak easier to chew.Storing and Reheating
Store – Place the steak, rice, beans, corn, and toppings in separate airtight containers. Store in the refrigerator for up to 4 days. Store the Sauce – Place the creamy salsa yogurt sauce in a small airtight container. Store in the refrigerator for up to 4 days. Stir before serving. Reheat in Microwave – Place the steak, rice, beans, and corn in a microwave-safe bowl. Warm in 30-second intervals until heated through. Reheat on Stovetop – Place the steak, rice, beans, and corn in a skillet over low heat. Add 1 to 2 tablespoons water and warm until heated through. Do Not Reheat Lettuce – Add the romaine, tomatoes, red onion, cheese, cilantro, sauce, and lime after the warm ingredients are heated.Nutrition
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