A Steak Burrito Bowl Salad made with cilantro lime-marinated steak plus all of your favourite burrito fillings on top of a bed of shredded romaine topped with a honey cilantro dressing that packs just the right amount of heat. A filling salad that is perfect for lunch for dinner.
A deconstructed burrito in salad form if you will… can there be anything more awesome!
If there was one country’s food I think I could eat every single day of my life it is Mexican food. I love chips, I love grilled veggies, I love spice! What I love most about this steak burrito bowl salad is that the possibilities are really endless.
A burrito by definition uses a large wrapped soft tortilla and is traditionally filled with meats like beef, chicken or pork along with grilled or raw veggies, rice, beans and other fillings you would normally find on a taco.
What is the difference between a burrito and a taco?
Generally the size of the wrap. Tacos are meant to be smaller meals eaten in small tortilla shells and filled. Whereas burritos use larger soft tortilla wraps and have a larger amount of filling meant to be a heartier meal. Burritos often typically include beans and/or rice.
This recipe is a burrito minus the wrap which instead I have replaced with shredded romaine. Not a whole lot lighter because lets be honest this is still a monster salad. But less in the way of unnecessary simple carbs from the huge tortilla usually used in burritos.
I have chosen to make this recipe with sauteed onions and peppers, black beans, pico de gallo, and steak. Oh and let’s not forget the sour cream and guac! You gotta have that!
What is great about this recipe is you can really top it however you like.
Substitutions and Topping Ideas:
- Shredded cheese
- Cotija cheese
- Pablano peppers
- Jalepeno peppers
- Red, yellow, green peppers
- Refried beans
- tortilla chips
- sour cream
- squeeze of lime juice
- diced tomatoes
cilantro lime steak marinade ingredients:
cilantro lime steak instructions:
In a medium bowl add all of the above ingredients and mix well. Place 1 – 1.5 lbs of flank or skirt in a large resealable bag or dish and pour the marinade over to coat. Stick it in the fridge for 2-4 hours to marinate.
Heat a large skillet or grill to medium-high and place the steak in the pan or on the BBQ for about 6-7 minutes per side for a medium steak. Adjust time to how you prefer your steak. Discard marinade.
Slice the steak in 1/2″ strips across the grain of the steak or cube the steak. Serve over salad.
Assembly of steak burrito bowl salad:
In a large bowl create a bed of lettuce with the shredded romaine. Then add the steak, beans, and sauteed red onions and peppers. Top with sour cream, pico de gallo and guacamole.
sauteed onions and peppers:
I personally like a warm salad and love the flavour of sauteed or grilled red peppers. When I say warm I mean things like the protein and veggies warm. Warm lettuce is gross!
So before I fully assemble this salad in the same pan I sauteed the steak I add in a tsp of olive oil along with the sliced onions and pepper and pan-fry them until they are softened and starting to get a little brown on the edges.
To get the browned look you just need to use a large plan so that the veggies are not crowded. Crowding the veggies will cause them to steam and they won’t brown. Also, you need to let them sit still for a bit to get them to brown or char a bit so only stir occassionally.
Remove just when they are fork-tender. Then you can throw them right on top of the salad.
No salad is complete without a kick ass dressing!
So for this salad, I couldn’t think of anything better than a copycat version of Chipotle’s Honey Chipotle Dressing. Spicy with a little sweetness to take the edge off.
I love love love this dressing!
Don’t fret if you aren’t a fan of spicy. You can control the heat easily but just reducing the amount of the chipotle peppers used or fire it up and add more if you dare. One word of caution though… this dressing heats up a day after from sitting and chilling so start slow till you get it right and add more heat the next batch if you like.
honey chipotle dressing ingredients:
making the honey chipotle dressing:
This dressing is super easy to make and can also be used for a steak or chicken marinade if you like.
Add as much or as little as you like. Typically a serving of dressing is considered about 2 tbsp.
can you make this Burrito salad in advance?
Yes! I like to make this salad up in smaller bowls with lids with everything but the salad dressing and other toppings like the cheese, guacamole, salsa, sour cream and the like. Basically just the meat and veggies. The little prepped salads can be kept in the fridge for 3-4 days.
Only add the toppings when you are ready to eat or else the cheese will get soggy and the other ingredients will start to separate and look icky!
So there you have it. A delicious steak burrito salad!
Yes, it seems like a monster of a recipe but that is only because it has a lot of parts but with that comes a whole lot of delicious flavour.
All the parts to this recipe are really easy and fast to whip together and most of it can be made ahead of time so it is worth it. And since this salad is on the larger more filling side much like a burrito is the big brother to a taco you can know you won’t be looking into the fridge for a few hours afterwards because your stomach will be happy and full!
Cilantro Lime Steak Burrito Bowl Salad
- Small Bowl
- Meauring Cups
- Measuring Spoons
- Resealable plastic bag or bowl
- Non-stick pan
- Large Bowl
- Small resealable glass jar
Cilantro Lime Steak
- 3 oz flank or skirt steak
- 1/4 cup olive oil
- 1/4 cup cilantro finely chopped
- 3 tbsp lime juice
- 1 tsp lime zest
- 2 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp chipotle chilli pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
Steak Burrito Bowl Salad
Honey Chipotle Dressing
- 1 1/2 cups olive oil
- 1/2 cup red wine vinegar
- 3 tbsp liquid honey
- 2-3 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 4 cloves garlic
- 1 tsp oregano
- 1/2 tsp cumin
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
Cilantro Lime Steak
- Add all of the ingredients to a small bowl and mix well.
- Add the steak to a resealable back or container and pour marinade over top to coat. Let marinate in the fridge for 2-3 hours.
- Grill in a non-stick pan on medium-high heat for 5-6 minutes per side for medium doneness. Slice across the grain in about 1/2 inch slices or cube into bite-sized pieces. Set aside.
Steak Burrito Bowl Salad
- In a non-stick pan (can be the same one you cooked the steak in) add a tsp of olive oil on medium-high heat and sautee the sliced peppers and onions until the begin to brown and are tender.
- Add the lettuce to the bottom of a large bowl. Add the steak, beans, pico de gallo, guacamole, sour cream, black beans, sauteed peppers and onions and sour cream. Add salad dressing as desired.
Honey Chipotle Dressing
- Add all ingredients to a blender and blend on high until smooth. Pour into a small resealable glass jar and store in the fridge. Use over salad approximately 2 tbsp will do.