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–+ servings
A Steak Burrito Bowl Salad recipe in a large bowl with tortilla chips
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5 from 8 votes

Cilantro Lime Steak Burrito Bowl Salad

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.  
Prep Time20 minutes
Cook Time15 minutes
Steak Marinating Time2 hours
Total Time2 hours 35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: Burrito Bowl Salad, Dinner Recipes, Healthy Salad Recipes, Lunch Recipes, Salad Recipes
Servings: 1 salad
Calories: 619kcal
Author: Alisa Infanti | The Delicious Spoon

Equipment

  • Stove
  • Small Bowl
  • Meauring Cups
  • Measuring Spoons
  • Resealable plastic bag or bowl
  • Knife
  • Non-stick pan
  • Spatula
  • Blender
  • Large Bowl
  • Small resealable glass jar

Ingredients

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

  • 2 1/2 cups romaine lettuce shredded
  • 3 oz chilli lime steak sliced thin or cubed
  • 1/3 cup pico de gallo
  • 1/4 cup black beans drained and rinsed
  • 1/2 red pepper sliced thinly and sauteed
  • 1/4 red onion sliced thinly and sauteed
  • 1 tsp olive oil to sautee pepper and onions
  • 2 tbsp guacamole
  • 1 tbsp sour cream

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

Instructions

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.

Notes

Salad can be made ahead of time along with steak however do not add the sour cream, pico de gallo, guacamole or salad dressing until you are ready to eat.
Salad dressing can be stored in the fridge for up to 2 weeks
Approximate 21 Day Fix Container Count:
1 salad is approximately:
1 orange, 1 blue, 4 green, 1 red, 1/2 purple, 1 yellow

Nutrition

Serving: 1salad | Calories: 619kcal | Carbohydrates: 55.2g | Protein: 39.2g | Fat: 68.7g | Saturated Fat: 5.7g | Cholesterol: 70mg | Sodium: 943mg | Potassium: 1716mg | Fiber: 13.7g | Sugar: 28.3g | Calcium: 149mg | Iron: 5.7mg